Gnocchi In Creamy Pumpkin Sauce With Sage

Nov 12, 2021all recipes, Autumn, lunch

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gnocchi with creamy pumpkin sauce with sage in a bowl - horizontal image

 

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In fall, it’s not just pumpkins. It’s gnocchi with pumpkins. Apart from pumpkins, I think gnocchi is the ultimate fall food. Combine the two, add some sage and voilá – you have yourself the perfect fall dish everyone will love. I call it … gnocchi in creamy pumpkin sauce with sage (how glorious).

 

Sage is the secret ingredient

I’ve never worked with sage when cooking. My grandma would make us caramelized sage milk if we had a sore throat, but apart from that, it was just a nice smelling plant I never knew how to use.

But then I learnt that sage pairs amazingly well with pumpkins and squash. I had to try it and oh.my.god. It’s so good! You’d think it would add a bit of a medicine-like taste, but instead, it creates this fantastic round taste that lifts pumpkin sauce to another level.

In this recipe, I’m mashing pumpkins with a fork for a reason. I love a bit of a texture as the sauce is pretty creamy already and gnocchi are very soft and have a creamy-like texture. So a few pieces of pumpkin add a bit of dynamic. Biting into a piece of pumpkin with some sage is fabulous, trust me.

 

Mashing pumpkin for creamy pumpkin sauce

 

Gnocchi in creamy pumpkin sauce with sage – do I need to say more?

I have to admit I sometimes overdo the gnocchi thing and absolutely go overboard with pumpkins in the fall. But for a good reason. Is there something that says fall more than pumpkins? Is there something more comforting to eat than gnocchi? I think doing either all fall long is perfectly fine. And I think combining them is a gift from god. Add some sage and you’re on your way to heaven!

Now to the real stuff: this recipe is s ridiculously simple to make I want to make it all the time – thank god I’m a food blogger and food photographer and I have to create other foods too. Otherwise, we’d be eating gnocchi with pumpkin sauce all fall long. Probably also all winter long. The sauce comes together really fast and if you’re using store-bought gnocchi you only need 2 minutes to make them. So the whole thing comes together in about 30 minutes. Do you understand my love for this recipe now?

 

Ingredients for gnocchi in creamy pumpkin sauce with sage

 

FAQ

I bet there are a few questions you might have. I’ll try to answer them and if something’s left unclear, leave me a comment.

 

Can I use some other type of pumpkin or squash?

Yup, sure. Use butternut squash for example or any type of edible orange pumpkin. I love Hokkaido pumpkins the most.

What if I don’t have sage at home?

Don’t worry, this recipe will still be delicious. Just make it without adding sage. It won’t be the same, but it’ll still be good.

Can I use a blender to mash pumpkin?

Yeah, but then you’ll get a soupy kind of sauce. It’s not necessarily bad at all, just not what this recipe calls for. The sauce will be a bit more runny and the texture won’t be what it was supposed to be. Plus you’ll have more dishes to clean afterward.

If I don’t like gnocchi, can I use something else instead?

Use any pasta you like. You can even make the sauce very runny and have it as a soup with some bread on the side.

 

Gnochi in creamy pumpkin sauce

 

Do you like pumpkin recipes? Then you need to try this oven-baked creamy pumpkin pasta or pumpkin ragu with stuffed pasta shells. If you’re more of a sweet tooth, then you should go for vegan spiced pumpkin pie or pumpkin bread with pumpkin spice cream.

Are you making any of my recipes? Don’t forget to take a photo and tag me on Instagram @littlekitchenvibes

 

gnocchi with creamy pumpkin sauce with sage in a bowl

Gnocchi In Creamy Pumpkin Sauce With Sage

Gnocchi with creamy pumpkin sauce is the ultimate comfort food. Adding some sage takes this recipe to another level. Must-try for pumpkin lovers.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, lunch, Main Course
Servings 4 people

Ingredients
  

  • 1 kg gnocchi
  • 1 tbsp olive oil
  • 2 onions
  • 4 garlic cloves
  • 500 g pumpkin
  • 4 tbsp vegan yogurt
  • 4 tbsp vegan cheese grated
  • 2 tsp salt
  • ½ tsp black pepper
  • pinch nutmeg
  • 20 leaves sage

Instructions
 

  • Chop onions and garlic. Chop sage thinly. Cut pumpkin into small pieces.
  • To a pan, add some olive oil and sautée onion for about 3 minutes, then add garlic and sautée for 2 more minutes.
  • Add pumpkin pieces to the pan and sautée for about 5 minutes. Add a splash of water, just enough to cover the bottom of the pan, cover with a lid and let it soften. It should take about 15 minutes. Give the pumpkin a little stir every few minutes and add more water, if there's not enough. We don't want your pumpkin to burn on the bottom.
  • While the pumpkin is cooking, boil some water and cook the gnocchi. Spare some water from cooking the gnocchi.
  • Once the pumpkin is really soft, mash it with a fork. Leave a few smaller pieces, we want some texture there.
  • Then add yogurt, gnocchi water (about 3 ladles), and all the spices - pepper, nutmeg, and sage. Stir well.
  • Add gnocchi to the pan and sprinkle cheese on top. Give it a good mix. I love cheese melted but not completely dissolved - if you want that too, don't let it cook for too long afterward. Same if you don't want the gnocchi to overcook.
Keyword creamy gnocchi, creamy pumpkin sauce, pumpkin and sage recipe, pumpkin sauce, vegan gnocchi recipe, vegan pumpkin recipe

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