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
Scale
- 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
- 1/4 teaspoon freshly grated nutmeg
- Salt and pepper to taste
Instructions
- Prepare the Gnocchi:
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 1/2 cup of pasta water. - Sauté Aromatics:
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. - Make the Sauce:
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. - Add Spinach and Gnocchi:
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. - Serve:
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g