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- 1 pound gnocchi (store-bought or homemade) - 1 cup pumpkin puree (canned or fresh) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 2 tablespoons butter - 2 garlic cloves, minced - 1/2 teaspoon nutmeg - Salt and pepper to taste - Fresh sage leaves, for garnish For this creamy pumpkin Alfredo gnocchi, I choose gnocchi as the base. You can buy it pre-made or make it yourself. Store-bought is easy and saves time. Next, I use pumpkin puree, which gives a rich taste and a lovely color. You can use canned or fresh pumpkin. Heavy cream adds a velvety texture. I love adding grated Parmesan cheese for a savory kick. Butter and minced garlic create a warm flavor base for the sauce. Nutmeg adds a hint of warmth that pairs perfectly with pumpkin. Salt and pepper are simple but key to bringing out all the flavors. Finally, fresh sage leaves not only look beautiful but also add a fresh aroma. This mix of ingredients makes a cozy dish that warms your heart. Start by bringing a large pot of salted water to a rolling boil. This is key for cooking the gnocchi. Once the water is boiling, add your gnocchi. If using store-bought gnocchi, follow the package instructions. Cook until the gnocchi float to the surface. This usually takes about 2 to 3 minutes. When they float, they are done! Drain them and set them aside for later. In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted, add 2 minced garlic cloves. Sauté the garlic for about 1 minute. You want it fragrant but not brown. Next, stir in 1 cup of pumpkin puree and 1 cup of heavy cream. Mix well to combine the flavors. Cook this mixture for about 2 to 3 minutes until it is heated through. Gradually add 1 cup of grated Parmesan cheese to the sauce. Stir it in until it melts and forms a smooth, creamy texture. For added flavor, season the sauce with 1/2 teaspoon of nutmeg, and salt and pepper to taste. If your sauce seems too thick, you can thin it out with a little pasta water. Gently fold the cooked gnocchi into the sauce. Ensure each piece is fully coated with the creamy sauce. To serve, plate the gnocchi in shallow bowls. For a nice touch, garnish each plate with fresh sage leaves. This adds flavor and color to your dish. Enjoy your cozy comfort meal! To add depth to the sauce, use fresh herbs. Sage pairs well with pumpkin. You can also try thyme or rosemary. A pinch of cayenne gives a nice kick. For a touch of sweetness, add a little maple syrup. This balances the pumpkin's flavor and makes it richer. For a creamy sauce, keep the heat low. This prevents the cream from curdling. Stir often to keep everything smooth. If the sauce feels too thick, add pasta water. Start with a tablespoon and mix well. This will help you get the perfect consistency. You can prepare some ingredients in advance. Chop garlic and store it in the fridge. You can also measure out your spices. Cooked gnocchi can sit for a bit, but don’t let them cool too long. For leftovers, reheat on low heat. Add a splash of cream or pasta water to keep it smooth. {{image_2}} You can switch up the cheese for fun flavors. Try using mozzarella or goat cheese. These options add unique tastes to the creamy sauce. For those needing gluten-free choices, look for gluten-free gnocchi options. Many stores now offer tasty gluten-free brands made from rice or potato flour. Want a vegan or dairy-free version? Use coconut cream instead of heavy cream. A dairy-free cheese can replace Parmesan. Adding protein can make this dish heartier. Try cooked chicken or shrimp for a boost. You can sauté them in the same pan after the garlic. To celebrate fall, add veggies like mushrooms or spinach. They pair well with pumpkin. If you want summer flavors, swap pumpkin for zucchini or yellow squash. These lighter veggies keep the dish fresh and bright. Don't be afraid to mix and match for your taste! After enjoying your creamy pumpkin Alfredo gnocchi, let it cool first. This helps keep the flavors fresh. Use airtight containers for storage. These keep moisture in and air out. Glass or plastic containers work well. You can store leftovers in the fridge for 3 to 4 days. To freeze gnocchi and sauce, portion them out. Place them in freezer-safe containers. You can also use freezer bags. Remove as much air as you can. This prevents freezer burn. The gnocchi and sauce can last up to 3 months in the freezer. To thaw, place them in the fridge overnight. You can also use the microwave for quick thawing if needed. When reheating, use a low heat on the stove. This helps keep the sauce creamy. Stir often to avoid sticking. If the sauce separates, add a splash of cream. This helps bring it back together. You can also use the microwave, but be careful. Heat in short bursts, stirring in between. This keeps the dish rich and smooth. Yes, you can use homemade gnocchi. Fresh gnocchi often has a lighter texture. Just make sure to cook it until it floats. This shows it's ready. The pumpkin puree is key for flavor and creaminess. It adds a nice autumn taste. If you skip it, the dish will lose its special touch. To thicken your Alfredo sauce, use more cheese. You can also let it simmer longer. If it’s still too thin, add a bit of pasta water. This helps create a perfect texture. You can serve it with a simple green salad. Garlic bread or roasted vegetables make great sides too. They complement the dish's rich taste well. Yes, you can use other squash. Butternut squash works nicely. It gives a similar sweet flavor. Just make sure to puree it well for a smooth sauce. In this blog post, I shared a simple recipe for creamy pumpkin Alfredo gnocchi. We covered the main and additional ingredients, step-by-step cooking instructions, helpful tips, and ways to make variations. You can enhance the flavor and adjust it for dietary needs. Remember to store leftovers properly and reheat them well. This dish is both delicious and versatile, perfect for various occasions. Enjoy making this comforting meal and impress your friends and family with your culinary skills.

Creamy Pumpkin Alfredo Gnocchi

Indulge in the flavors of fall with this creamy pumpkin Alfredo gnocchi recipe. It's a perfect blend of comforting gnocchi, rich pumpkin puree, and savory Parmesan, all coming together in just 25 minutes. Whether it’s a cozy dinner or special occasion, this dish is sure to impress. Click through for the full recipe and make your mealtime a delicious celebration of autumn! Enjoy a taste sensation that will warm your heart!
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Ingredients
  

1 pound gnocchi (store-bought or homemade)

1 cup pumpkin puree (canned or fresh)

1 cup heavy cream

1 cup grated Parmesan cheese

2 tablespoons butter

2 garlic cloves, minced

1/2 teaspoon nutmeg

Salt and pepper to taste

Fresh sage leaves, for garnish

Instructions
 

Cook the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the surface. Drain and set aside.

    Make the Alfredo Sauce: In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

      Add Pumpkin and Cream: Stir in the pumpkin puree and heavy cream, mixing well to combine. Cook for 2-3 minutes until the mixture is heated through.

        Incorporate Cheese: Gradually add the grated Parmesan cheese into the sauce, stirring until melted and smooth.

          Season the Sauce: Add nutmeg, salt, and pepper to taste. If the sauce is too thick, you can thin it out with a little bit of pasta water.

            Combine Gnocchi and Sauce: Gently fold the cooked gnocchi into the sauce, making sure each piece is well coated.

              Serve: Plate the creamy gnocchi and garnish with fresh sage leaves for added flavor and presentation.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4