Pumpkin Gnocchi with Sage & Grated Nutmeg
Creamy pumpkin gnocchi with sage, pancetta, browned butter and grated nutmeg. An easy, cozy fall dinner ready in about 30 minutes.
Get into the fall spirit with this pumpkin recipe full of the taste and aroma of fall.
Submitted by: Lonnie from San Diego, CA
Yield: 4
- Make the pumpkin cream sauce by deglazing with white wine, then simmering pumpkin, cream, broth and nutmeg until slightly thickened.
- Fry fresh sage briefly for aroma and brown butter before adding gnocchi so the dumplings plump and get a light golden crust.
- Toss crisp pancetta with the gnocchi, serve over the pumpkin sauce, and finish with shaved Parmesan for contrast.
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Preparation Instructions:
1. Heat a large saute pan and olive oil over medium heat. Add sage leaves and fry until fragrant and lightly golden in color. Add the garlic and shallots and cook, frequently stirring for about 1 to 2 minutes, until tender but not browned.
*If using dried sage, you can substitute 2 teaspoons of dried sage for the 2 tablespoons of fresh.
2. Add white wine and Gateway, deglaze pan and simmer until wine is reduced by 1/3.
3. Add cream, pumpkin puree, chicken broth, and nutmeg, whisk to combine. Stir and simmer for about 5 to 7 minutes, until mixture is slightly thickened. Adjust the taste with salt and pepper. Keep warm until ready to serve.
4. In a separate saucepan brown the butter over medium heat. Add gnocchi, stirring often until plumped and starting to brown, about 5 more minutes. Transfer to a bowl.
5. Toss gnocchi and pancetta in a bowl.
6. Ladle sauce into the base of a serving bowl.
7. Arrange gnocchi mixture on top. Garnish with shaved parmesan.
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More About This Recipe
Serve with a small green salad.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. Roast peeled pumpkin cubes at 400°F until soft, about 30 to 45 minutes, then mash or blend until smooth. If it seems watery, simmer the puree a few minutes to concentrate the flavor before using.
How can I make this recipe vegetarian?
Skip the pancetta and use sautéed mushrooms, toasted walnuts, or smoked tempeh for a savory bite. Replace chicken broth with vegetable broth to keep it fully vegetarian.
What is a good substitute for heavy cream?
Use half and half thickened with a teaspoon of cornstarch, full-fat coconut cream, or blended cashews for a dairy-free option. Add yogurt off the heat if you want tang, but avoid boiling after adding yogurt to prevent curdling.
How do I brown butter and crisp the gnocchi properly?
Melt butter over medium heat and cook until it turns golden and smells nutty, about 3 to 4 minutes. Add the gnocchi and stir often until they swell and get light brown spots, about 4 to 6 minutes.
Can I use dried sage instead of fresh?
Yes. Use about 2 teaspoons of dried sage in place of 2 tablespoons of fresh. Add it earlier in the cooking so it rehydrates and releases flavor.
How should I store and reheat leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or cream to loosen the sauce. You can microwave, but a skillet keeps the texture better.
Can I substitute sweet potato or butternut squash for the pumpkin?
Yes. Roast and puree sweet potato or butternut squash and use the same amount. You may want to taste and adjust seasoning because these can be sweeter than canned pumpkin.
What can I use instead of white wine?
Use an equal amount of low-sodium chicken or vegetable broth for a non-alcoholic option. A splash of white grape juice plus a teaspoon of white wine vinegar also works to mimic acidity.
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. Roast peeled pumpkin cubes at 400°F until soft, about 30 to 45 minutes, then mash or blend until smooth. If it seems watery, simmer the puree a few minutes to concentrate the flavor before using.
How can I make this recipe vegetarian?
Skip the pancetta and use sautéed mushrooms, toasted walnuts, or smoked tempeh for a savory bite. Replace chicken broth with vegetable broth to keep it fully vegetarian.
What is a good substitute for heavy cream?
Use half and half thickened with a teaspoon of cornstarch, full-fat coconut cream, or blended cashews for a dairy-free option. Add yogurt off the heat if you want tang, but avoid boiling after adding yogurt to prevent curdling.
How do I brown butter and crisp the gnocchi properly?
Melt butter over medium heat and cook until it turns golden and smells nutty, about 3 to 4 minutes. Add the gnocchi and stir often until they swell and get light brown spots, about 4 to 6 minutes.
Can I use dried sage instead of fresh?
Yes. Use about 2 teaspoons of dried sage in place of 2 tablespoons of fresh. Add it earlier in the cooking so it rehydrates and releases flavor.
How should I store and reheat leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth or cream to loosen the sauce. You can microwave, but a skillet keeps the texture better.
Can I substitute sweet potato or butternut squash for the pumpkin?
Yes. Roast and puree sweet potato or butternut squash and use the same amount. You may want to taste and adjust seasoning because these can be sweeter than canned pumpkin.
What can I use instead of white wine?
Use an equal amount of low-sodium chicken or vegetable broth for a non-alcoholic option. A splash of white grape juice plus a teaspoon of white wine vinegar also works to mimic acidity.
Good recipe all around! Easy to make and delicious. I’d consider adding spinach in with it for a few greens. Also, for the shallots, I diced up a whole one. The recipe didn’t include a distinct amount, but the guess worked out well!