Description
Indulge in this comforting Creamy Pumpkin Gnocchi with Spinach, a perfect fall dish that combines the sweetness of pumpkin with tender gnocchi and fresh spinach in a rich, creamy sauce. Quick and easy to prepare, it’s ideal for cozy weeknight dinners or entertaining guests.
Ingredients
- 1 pound store-bought gnocchi
- 1 cup canned pumpkin puree
- 3 cups fresh spinach, roughly chopped
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons olive oil
- ¼ teaspoon freshly grated nutmeg
- Salt and pepper to taste
Instructions
1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, usually about 2–3 minutes or until they float. Drain and set aside, reserving ½ cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes. Stir in the minced garlic and cook for another minute.
3. Add the pumpkin puree, heavy cream, and Parmesan cheese to the skillet. Stir well to combine and let it simmer for about 5 minutes. Season with nutmeg, salt, and pepper.
4. Stir in the chopped spinach until wilted, then gently fold in the cooked gnocchi. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
5. Divide the creamy gnocchi among bowls. Garnish with extra Parmesan and red pepper flakes if desired.
Notes
For a vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
This dish is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 3 days.