Q1: What is the absolute, number one secret to a creamy pumpkin sauce that is not watery?

The secret is to use 100% pure pumpkin puree , not pumpkin pie filling, and to let the sauce simmer gently for a few minutes. The gentle simmering will allow the sauce to reduce and thicken beautifully. The starch from the gnocchi and the pasta water will also help to thicken the sauce to a perfect, luscious consistency.

Q2: How do I keep my gnocchi from being gummy or mushy?

The key to perfect gnocchi is to not overcook them . Whether you are using shelf-stable or fresh, refrigerated gnocchi, they cook very quickly. As soon as they float to the surface of the boiling water, they are done! Be sure to remove them from the water immediately.

Q3: Can I make this dish ahead of time?

This dish is at its absolute creamiest and best when it is served fresh from the skillet. However, you can save a ton of time by preparing the entire creamy pumpkin sauce ahead of time and storing it in the refrigerator. Then, when you are ready to eat, you can simply reheat the sauce while you cook your fresh gnocchi.

Q4: Can I pan-fry my gnocchi for this recipe instead of boiling it?

Yes, absolutely! For a different but equally delicious texture, you can pan-fry your shelf-stable gnocchi. Simply cook the gnocchi in a hot, oiled skillet until they are golden brown and slightly crispy on the outside. Then, you can proceed with making the sauce and tossing everything together.

Q5: What is the difference between canned pumpkin puree and pumpkin pie filling?

It is very important to use 100% pure pumpkin puree for this recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final savory sauce much too sweet

Pumpkin Gnocchi (Cozy 20-Minute Recipe!)

An easy and comforting vegetarian pasta dish perfect for a fall evening. This ‘Creamy Pumpkin Gnocchi Delight’ features soft, pillowy store-bought gnocchi tossed in a rich and savory pumpkin cream sauce. The simple skillet sauce is made with a base of sautéed onion and garlic, canned pumpkin puree, heavy cream, and grated Parmesan cheese, seasoned with a hint of nutmeg. Fresh spinach is wilted into the sauce at the very end for a touch of color and extra nutrients.

Author: Grace

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

Bring a large pot of salted water to a boil. Add the gnocchi and cook according to the package instructions, typically for 2-3 minutes or until they float to the top. Drain the gnocchi, making sure to reserve ½ cup of the pasta water.
While the gnocchi is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, until it becomes translucent.
Stir in the minced garlic and cook for one more minute until fragrant.
Add the pumpkin puree, heavy cream, and 1 cup of Parmesan cheese to the skillet. Stir well to combine and let the sauce simmer for about 5 minutes.
Season the sauce with the grated nutmeg, salt, and pepper.
Stir in the chopped spinach until it has wilted. Gently fold in the cooked gnocchi.
If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Divide the creamy gnocchi among bowls and serve hot, garnished with extra Parmesan cheese.

Notes

This is a quick skillet meal that is perfect for a busy weeknight.
Reserving some of the starchy water from cooking the gnocchi is a key step that allows you to thin the sauce to a perfect consistency while also helping it cling to the pasta.
The spinach is added at the very end of the cooking process so that it wilts but does not become overcooked or mushy.

Find it online: https://www.eatswithsoul.com/pumpkin-gnocchi/