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Creamy Pumpkin Gnocchi

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Creamy Pumpkin Gnocchi is a rich and comforting dish that combines the earthiness of pumpkin with the smoothness of coconut cream, complemented by garlic, onion, and sage for a savory, slightly sweet flavor.

Ingredients

16 oz gnocchi, store-bought or homemade

2 tbsp olive oil

1/2 yellow onion, chopped

1 small red bell pepper, chopped

2 garlic cloves, minced

1 cup pumpkin purée

1/2 cup unsweetened coconut cream

1 tbsp white miso paste

1 tsp maple syrup

2 tsp balsamic vinegar

2 tbsp sage, chopped (and fried for serving)

Instructions

  1. Cook the Gnocchi: In a large pot of salted water, cook the gnocchi according to package instructions. Once they float to the surface, remove them with a slotted spoon and set aside.
  2. Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and cook, stirring occasionally, until they soften, about 5-7 minutes.
  3. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
  4. Make the Sauce: Add the pumpkin purée, coconut cream, white miso paste, maple syrup, and balsamic vinegar to the skillet. Stir well to combine and cook over medium heat, allowing the sauce to simmer and thicken, about 5-8 minutes.
  5. Combine Gnocchi and Sauce: Add the cooked gnocchi to the skillet, tossing gently to coat the gnocchi in the creamy sauce. Let everything simmer together for another 3-4 minutes.
  6. Fry Sage: In a small pan, fry the chopped sage in a bit of olive oil until crispy, about 1-2 minutes.
  7. Serve: Spoon the creamy gnocchi into bowls and garnish with the crispy fried sage. Serve immediately.

Notes

Ensure that the gnocchi is vegan-friendly or make your own for a completely vegan dish.

If you prefer a spicy kick, add red pepper flakes or hot sauce to the sauce.

For a dairy-free version, swap coconut cream for another plant-based cream like oat cream.

Nutrition

Find it online: https://justsosavory.com/creamy-pumpkin-gnocchi/