Love gnocchi? Crazy for pumpkin? Then you’re in for a treat! This Pumpkin Alfredo Gnocchi recipe brings together the best of both worlds. It’s creamy, it’s comforting, and it’s packed with fall flavors. Perfect for a chilly evening, this dish is like autumn on a plate. Let’s dive in and learn how to whip up this seasonal favorite!
“These gnocchi have an unusual shape because I made them by hand.”
Ingredients
Pumpkin Alfredo Gnocchi
4
servingsIngredients
1 package pre-made sweet potato gnocchi (or plain if you prefer)
1 tablespoon butter
1 shallot, diced
1/2 cup pumpkin purée
3/4 teaspoon store-bought pumpkin spice blend
1/2 cup heavy cream
1 cup whole milk
1/4 cup grated Parmesan cheese
Directions
- Cook the gnocchi according to package instructions. Drain and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the diced shallot and sauté until soft and lightly browned, about 2-3 minutes.
- Add the pumpkin purée to the pan. Stir and cook for about a minute to deepen the flavor.
- Pour in the milk and cream, stirring until well combined. Bring the mixture to a gentle boil.
- Reduce the heat and let it simmer for about 5 minutes, stirring occasionally. The sauce will begin to thicken.
- Add the Parmesan cheese, salt, and pepper. Stir until the cheese is melted and everything is well combined.
- Finally, add the cooked gnocchi to the sauce and stir gently to coat each dumpling evenly.
- Serve hot, optionally garnished with extra Parmesan cheese or fresh herbs.
Extra Tips for the best Pumpkin Alfredo Gnocchi
- For an extra punch of fall flavor, try using sweet potato gnocchi instead of plain.
- Add a handful of fresh sage leaves to the butter when sautéing the shallots for an herbal note.
- Sprinkle some toasted pumpkin seeds on top for a delightful crunch.
- If the sauce becomes too thick, thin it out with a splash of pasta water or milk.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat gently, adding a bit of milk if needed to revive the sauce.
FAQs
Q: Can I use canned pumpkin for this recipe? A: Absolutely! Canned pumpkin purée works perfectly. Just make sure it’s 100% pumpkin and not pumpkin pie filling.
Q: How can I make this dish vegetarian? A: Simply swap the Parmesan for a vegetarian hard cheese or nutritional yeast. For a vegan version, use plant-based milk and cream alternatives.
Q: Can I make my own gnocchi for this recipe? A: Of course! Homemade gnocchi would be delicious. Just substitute the pre-made gnocchi in the recipe with your homemade version.
Q: What can I serve with this Pumpkin Alfredo Gnocchi? A: A simple green salad or some roasted vegetables make great side dishes. For protein, consider adding some grilled chicken or crispy pancetta to the dish.
Ready to continue your culinary journey? Check out my other mouthwatering recipes and keep that kitchen creativity flowing!
Credits to hungryfan for this Pumpkin Alfredo Gnocchi recipe.
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