Gnocchi with Pumpkin Sauce

From PSL’s to baked goods, pumpkin season is on. This week I was craving some pasta and thought it would be fun to make some gnocchi with a tasty pumpkin sauce. The image pictured is a hollowed out Lady Godiva pumpkin filled with gnocchi. You can use any type of pumpkin for this recipe, including a can of pumpkin puree. It just depends on how much effort you want to put into making the sauce. To puree the pumpkin simply cut the pumpkin in half, stem to base. Remove the seeds and pulp. Cover each half with foil and bake at 325⁰ foil side up, 1 hour, or until tender. Once tender scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Save the shells for serving.

Pumpkin Saucepumpkin gnocchi
1 tbs butter
1 shallot, diced
3 garlic cloves, diced
1 cup vegetable or chicken broth
2 cups pureed pumpkin
1 tbs chopped fresh sage leaves
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch ground cayenne pepper
Salt & pepper to taste
1/4 cup heavy cream

1 lb. pre-made gnocchi or one full recipe homemade gnocchi
¼ cup grated parmesan cheese (for garnish)
¼ cup pumpkin seeds (for garnish)

Melt butter in a medium saucepan over medium heat. Add shallot and garlic and cook for 1 minute. Stir in pumpkin, vegetable broth, herbs and seasoning, whisk to blend. Taste the sauce at this point and add more herbs and seasoning as desired. Cook covered over medium/low heat for 10 minutes. Pour in the heavy cream and whisk until combined. Continue to cook until thickened. If the sauce seems to thick just add a little more broth or water to thin. Cover and keep warm on low until ready to use.

Prepare gnocchi according to directions. Once the gnocchi is cooked toss with warm pumpkin sauce and pour into serving dish or pumpkin shell. Sprinkle with parmesan and pumpkin seeds. Serve warm and enjoy!

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit to book your next dinner party. Let me do the cooking for you!