Can I freeze pumpkin gnocchi?

Absolutely! But here's my trick: freeze the sauce and gnocchi separately. The sauce stays creamy for up to 2 months, while the gnocchi keeps beautifully for 3 months. When you're ready, just thaw the sauce overnight in the fridge and reheat it gently while boiling fresh gnocchi (they get mushy if frozen cooked).

What's the best vegan substitute for Parmesan?

Nutritional yeast is my go-to - it gives that same savory kick! For vegan pumpkin gnocchi that still feels indulgent, I mix 2 tbsp nutritional yeast with a pinch of garlic powder. My dairy-free friends swear they can't tell the difference!

Which pumpkin puree works best?

Hands down, Libby's pure pumpkin puree. Don't grab pumpkin pie filling by mistake - that sweetened stuff will ruin your savory sauce! The puree should have just one ingredient: pumpkin. Once during a grocery rush I tried roasting my own sugar pumpkins - delicious but so not worth the effort when Libby's exists!

Creamy Pumpkin Gnocchi in 20 Minutes: A Fall Favorite

Name: Pumpkin Gnocchi with Creamy Sage Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 lb store-bought gnocchi; 1 cup pumpkin puree; 1/2 cup heavy cream (or coconut milk for vegan); 2 tbsp butter (or olive oil for vegan); 1 tbsp fresh sage, chopped; 1/4 tsp nutmeg; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 cup grated Parmesan (optional)

Pumpkin Gnocchi with Creamy Sage Sauce

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A quick and comforting weeknight dinner featuring store-bought gnocchi in a creamy pumpkin-sage sauce.

Author: Sophia Collins
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Yield: 4 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

1 lb store-bought gnocchi
1 cup pumpkin puree
1/2 cup heavy cream (or coconut milk for vegan)
2 tbsp butter (or olive oil for vegan)
1 tbsp fresh sage, chopped
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan (optional)

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Instructions

Cook gnocchi according to package instructions. Drain and set aside.
In a large skillet, melt butter over medium heat. Add sage and cook for 1 minute.
Stir in pumpkin puree, cream, nutmeg, salt, and pepper. Simmer for 3 minutes.
Add cooked gnocchi to the skillet and toss to coat in the sauce.
Serve warm, topped with Parmesan if desired.

Notes

For a vegan version, use coconut milk and omit Parmesan.
Try adding roasted garlic for extra flavor.
Pair with a simple salad for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 450mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 6g
Cholesterol: 40mg

Find it online: https://kitchenuser.net/pumpkin-gnocchi-recipe-creamy-sage-sauce/