# What You'll Need:
→ Gnocchi & Vegetables
01 - 18 oz potato gnocchi, store-bought or homemade
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 7 oz baby spinach (optional)
→ Sauce
05 - 1 tbsp olive oil
06 - 1 tbsp unsalted butter
07 - 1 cup canned pumpkin puree
08 - 1 cup vegetable broth
09 - ½ cup heavy cream
10 - ½ cup grated Parmesan cheese, plus additional for serving
11 - 1 tsp fresh sage, finely chopped or ½ tsp dried sage
12 - ¼ tsp ground nutmeg
13 - Salt and freshly ground black pepper, to taste
→ Topping (optional)
14 - 8–10 fresh sage leaves
15 - 1 tbsp butter
# Cooking Steps:
01 - Heat olive oil and butter in a large deep skillet or Dutch oven over medium heat.
02 - Add diced onion and sauté until translucent, about 2–3 minutes, then stir in garlic and cook for 30 seconds until fragrant.
03 - Incorporate pumpkin puree, vegetable broth, heavy cream, Parmesan, sage, nutmeg, salt, and pepper. Stir until smooth and bring to a gentle simmer.
04 - Add gnocchi to the sauce, stir, cover, and cook for 5–6 minutes, stirring occasionally until the gnocchi are tender and sauce thickens.
05 - If using spinach, fold it in and cook for 1–2 minutes until wilted.
06 - Taste and adjust salt and pepper as needed.
07 - Melt butter in a small skillet over medium heat, fry fresh sage leaves for about 1 minute until crisp, then drain on paper towels.
08 - Serve hot gnocchi garnished with extra Parmesan and crispy sage leaves.
