Pumpkin Sage Gnocchi
By Laura Rege
Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Jump to recipeWhen it comes to weeknight dinners this is the one we crave. It's fast and fresh and couldn't be easier to throw together. The fall flavors are ones we crave all year and bet you won't be able to get enough of them either.
Made this? Let us know how it went in the comments below!
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Ingredients
- 2
(17.5-oz.) packages gnocchi
- 3 Tbsp.
extra-virgin olive oil
- 4
cloves garlic, minced
- 1 Tbsp.
tomato paste
- 1 1/2 cups
low-sodium chicken or vegetable broth
- 3/4 cup
pumpkin puree
- 1 1/2 tsp.
Kosher salt
Freshly ground black pepper
- 2 Tbsp.
heavy cream
Freshly grated Parmesan, for serving
Finely chopped chives, for serving
Directions
- Step 1In a large pot of boiling salted water, cook gnocchi per package instructions until al dente. Drain.
- Step 2In a high-sided large skillet over medium heat, heat oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, 1 minute more.
- Step 3Whisk in chicken broth, pumpkin puree, and sage and bring to a boil. Season with salt and pepper. Reduce heat to medium-low and simmer, until slightly thickened about 7 minutes.
- Step 4Stir the gnocchi and heavy cream into the skillet and cook, tossing, until coated, about 2 minutes. Season with salt and pepper.
- Step 5Remove from the heat and garnish with Parmesan, black pepper, and chives.
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