Pumpkin gnocchi is one of those dishes that always brings a smile to my face. Last week, it was a star at our dinner table, and I couldn’t help but feel a sense of triumph as everyone dove into their plates with enthusiasm. The combination of creamy pumpkin sauce enveloped with fresh greens like kale or spinach created a delightful surprise that had everyone asking for seconds.
You know, there’s something incredibly satisfying about taking a simple ingredient like pumpkin and transforming it into something marvelous. Long gone are the days when pumpkin was only associated with pies and lattes. In our household, it’s the hero of this quick and easy gnocchi dish, perfect for a busy weeknight or a cozy weekend meal. My family loves it because it’s hearty yet light, and as a bonus, it’s pretty healthy too!
The best part about this dish has to be the coconut milk. It adds a rich creaminess without being heavy, making the sauce utterly delicious. And those aromatic herbs like sage and thyme? They bring a warmth that’s incredibly comforting, especially when the weather starts to dip into chillier temperatures. Adding in the minced garlic only elevates the flavors, making the kitchen smell divine while everything simmers away.
If you’re like me, always looking for ways to sneak in some extra greens, you’ll appreciate the addition of kale or spinach. Not only do they add a pop of color, but they also give the dish a wonderful texture and nutritional boost. The best part is watching them gently wilt as they blend seamlessly into the sauce.
So, if you’re ready to try your hand at this delightful dish, gather your ingredients and let’s get cooking. You won’t regret adding this pumpkin gnocchi to your meal rotation. Once you see how easy it is to prepare and how much everyone enjoys it, you might find yourself making it again and again. Go ahead and give it a whirl; I’m sure it’ll become a favorite in your kitchen too!
How to Make Pumpkin Gnocchi
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Ingredients:
- 16 ounces gnocchi
- 2 cups loosely packed chopped kale or spinach
- 4 cloves garlic, minced
- 13.5 ounce can full-fat coconut milk
- 1 tablespoon olive oil
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- A few shakes of ground black pepper
- 1/3 cup vegetable broth
- 1 cup pumpkin puree
Directions:
- Start by heating the olive oil in a large skillet over medium heat. Add the minced garlic and cook it for about 30 seconds until it releases its aroma.
- Add the gnocchi, coconut milk, vegetable broth, pumpkin puree, dried sage, thyme, salt, and black pepper to the skillet. Stir everything together, ensuring the gnocchi is well separated.
- Bring the mixture to a gentle boil. Once boiling, lower the heat and let it simmer uncovered for about 5 minutes, stirring occasionally.
- Incorporate the chopped kale or spinach, allowing it to cook until it wilts. The gnocchi should be tender, and the sauce should have thickened nicely.
- Serve the gnocchi immediately. If you find yourself with leftovers, store them in the refrigerator for 3-4 days, or freeze them if needed, keeping in mind the texture may change upon reheating.
Creative Substitutions to Suit Your Taste
If you don’t have coconut milk on hand, you can use heavy cream or a dairy-free alternative like almond milk for a different flavor profile. For those who aren’t fans of kale or spinach, arugula or Swiss chard make great substitutions. You can also try sweet potato puree instead of pumpkin for a sweeter twist.
Best Ways to Store Pumpkin Gnocchi Leftover
Store any leftover pumpkin gnocchi in an airtight container in the refrigerator for up to four days. If you plan to freeze it, place it in a freezer-safe container for up to two months. Reheat gently on the stovetop, adding a splash of broth or milk to restore the sauce’s creamy consistency.
The Best Accompaniments for Pumpkin Gnocchi
Pumpkin gnocchi pairs beautifully with a crisp green salad dressed with a simple vinaigrette. Try serving it with garlic bread for an extra touch of comfort. A glass of dry white wine complements the creamy sauce, or if you prefer non-alcoholic beverages, a sparkling apple cider works wonders.
Secrets to Perfecting Pumpkin Gnocchi
When cooking gnocchi, it’s crucial not to overcook them. They should be tender yet firm to the bite. Stir the sauce frequently to prevent sticking and ensure the gnocchi stays evenly coated. For an extra burst of flavor, add a sprinkle of Parmesan cheese just before serving.
Seasonal Twists for Pumpkin Gnocchi
In the fall, try adding roasted butternut squash or crispy sage leaves for a seasonal touch. During spring or summer, consider adding fresh basil or mint to brighten the dish. Wintertime calls for a dash of nutmeg or a hint of cinnamon to enhance the warming flavors.
What can I use instead of pumpkin puree?
If pumpkin puree isn’t available, you can substitute it with sweet potato puree or butternut squash puree. Both options provide a similar consistency and sweet undertone that pairs well with the gnocchi and coconut milk sauce.
Can I make this dish ahead of time?
Yes, you can prepare the pumpkin gnocchi ahead of time. Cook the sauce and gnocchi separately, then combine them and store in the refrigerator. Reheat gently on the stovetop before serving, adding a little vegetable broth if needed to maintain the sauce’s creamy texture.
Is this recipe vegetarian?
Yes, this pumpkin gnocchi recipe is vegetarian, as it contains no meat or animal-derived ingredients other than the gnocchi itself, which typically contains eggs. Be sure to check the packaging of your gnocchi to ensure it aligns with your dietary preferences.
How can I make this dish vegan?
You can easily make this dish vegan by ensuring the gnocchi is egg-free and using a plant-based alternative for any dairy. The recipe already uses coconut milk and contains no other animal products, making it simple to adapt for a vegan diet.
What if I don’t have fresh herbs?
If fresh herbs aren’t available, dried herbs are a good substitute. Use about one-third of the amount you would for fresh herbs, as dried herbs have a more concentrated flavor. Adjust to taste, and if possible, add them earlier in the cooking process to allow their flavors to develop fully.
Can I use frozen gnocchi?
Absolutely, frozen gnocchi works well in this recipe. You can add them directly from the freezer to the skillet without thawing. Just ensure to adjust the cooking time slightly, as frozen gnocchi may need a bit longer to cook through.
Pumpkin Gnocchi
Equipment
- large skillet
Ingredients
- 16 ounces gnocchi
- 2 cups loosely packed chopped kale or spinach
- 4 cloves garlic minced
- 13.5 ounce can full fat coconut milk
- 1 tablespoon olive oil
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (adjust to taste)
- a few shakes ground black pepper
- 1/3 cup vegetable broth
- 1 cup pumpkin puree
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until it becomes aromatic.
- Add the gnocchi along with the coconut milk, vegetable broth, pumpkin puree, dried sage, thyme, salt, and black pepper. Stir well to ensure gnocchi are separated.
- Bring the mixture to a boil, then lower the heat and let it simmer uncovered for about 5 minutes, stirring occasionally until the gnocchi are tender.
- Stir in the chopped kale or spinach and continue cooking until it wilts. The gnocchi should keep their shape as the sauce thickens.
- Serve the dish immediately, or if you have leftovers, store them in the fridge for 3-4 days or freeze for later use. Note that reheating may alter the gnocchi's texture.
