Ingredients for Creamy Pumpkin Gnocchi

To make this recipe shine, you’ll need both fresh and pantry staples. The combination creates a sauce that clings perfectly to gnocchi, delivering flavor in every bite.

For the Gnocchi (optional homemade version):

• 2 pounds (900 g) russet potatoes

• 1 cup (130 g) all-purpose flour (plus extra for dusting)

• 1 large egg

• 1 teaspoon salt

For the Pumpkin Cream Sauce:

• 2 tablespoons unsalted butter

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 cup pumpkin purée (canned or homemade)

• 1 cup heavy cream (or half-and-half for lighter sauce)

• ½ cup grated Parmesan cheese

• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

• 1 teaspoon chopped fresh sage (optional but recommended)

• ½ teaspoon ground nutmeg

• Salt and black pepper, to taste

• Red pepper flakes (optional, for a hint of heat)

For Garnish:

• Freshly grated Parmesan cheese

• Chopped parsley

• Toasted pine nuts or walnuts (optional for crunch)

Essential Kitchen Tools

• Large pot (for boiling gnocchi)

• Skillet or sauté pan (for preparing sauce)

• Potato ricer or masher (if making homemade gnocchi)

• Mixing bowls

• Whisk and wooden spoon

• Strainer or slotted spoon