Creamy Pumpkin Gnocchi
This indulgent and creamy Pumpkin Gnocchi is perfect for cozy fall and winter meals. Pillowy soft potato gnocchi is simmered in an aromatic coconut milk and sage-infused pumpkin sauce, offering a comforting and flavorful dinner option. Add kale or spinach for extra nutrients and enjoy this quick, easy, one-pan dish.
Instructions
- 1
Heat olive oil (1 tbsp) over medium heat in a large pan. Add garlic, minced (4 clove) and cook until fragrant.
- 2
Add gnocchi (16 oz), can full fat coconut milk (13.5 oz), vegetable broth (0.33 cup), pumpkin puree (1 cup), dried sage (0.5 tsp), dried thyme (0.5 tsp), salt (0.5 tsp) and [few shakes ground black pepper] to the pan. Stir everything together, breaking up the gnocchi if stuck.
- 3
Bring to a boil, then lower heat and simmer, uncovered, for 5 minutes. Stir occasionally.
- 4
Stir in loosely packed chopped kale or spinach (2 cup) and cook until wilted. The gnocchi should be cooked through but not mushy, and the sauce thickened.
- 5
Serve immediately. Leftovers will keep for 3-4 days in the refrigerator, and if needed it can be frozen, though the gnocchi will likely be mushy after thawing.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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