Description
A rich and comforting dish combining tender gnocchi with a creamy, flavorful pumpkin sauce enhanced with pancetta and crispy sage. This fall-inspired recipe offers a perfect balance of savory, sweet, and herbaceous notes, making it an ideal main course or cozy appetizer.
Ingredients
Units
Scale
Gnocchi
- 16–20 oz store-bought potato gnocchi
For the Pumpkin Sauce
- 2 Tbsp extra virgin olive oil
- 1 medium shallot, diced
- 2 cloves garlic, grated
- 3 Tbsp salted butter
- 1/2 cup heavy cream
- 1 1/3 cups pumpkin puree
- 1/4 cup chicken or vegetable broth
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- 4 oz cream cheese
- 1/3 cup pasta water (reserved from cooking gnocchi)
- 1 Tbsp fresh thyme leaves
- 1 Tbsp chopped sage
For the Pancetta and Toppings
- 4 oz pancetta, diced
- 2 pieces of crispy sage leaves or chopped sage leaves for garnish
- Additional sea salt and pepper to taste
Instructions
- Boil the Gnocchi: Fill a large pot with salted water and bring to a boil. Once boiling, add the gnocchi and cook until they float to the surface, about 2 minutes. Remove with a slotted spoon and set aside.
- Prepare the Sauce Base: In a large skillet, heat the olive oil over medium heat. Add the diced shallot and cook for 5 minutes, stirring occasionally, until translucent. Add the grated garlic and cook for an additional 2 minutes.
- Make the Butter and Cream Mixture: Reduce heat to low, add the butter to the skillet, and deglaze by scraping any browned bits. Melt the butter gently, then whisk in the heavy cream. Let simmer for 2 minutes, stirring constantly.
- Add Pumpkin and Seasonings: Stir in the pumpkin puree, followed by the broth, sea salt, and black pepper. Simmer gently for 3 minutes, allowing flavors to meld.
- Incorporate Cream Cheese and Herbs: Add the cream cheese and stir until melted and incorporated. Add the thyme and chopped sage, and let simmer for 5 minutes, stirring occasionally.
- Finish the Sauce and Mix Gnocchi: Add the cooked gnocchi to the sauce, along with the reserved pasta water. Gently toss to coat evenly and simmer for 2 minutes to heat through. Remove from heat.
- Cook Pancetta and Sage: In a small skillet, cook the diced pancetta over medium heat until browned and crispy. Remove and drain on paper towels. In the same skillet, cook the sage leaves in the pancetta grease until fragrant and slightly darkened, about 30 seconds per side. Remove and set aside.
- Serve: Plate the gnocchi with sauce, topping with crispy pancetta, sage leaves, and additional salt, pepper, and thyme leaves as desired.
Notes
- You can add more gnocchi if desired; up to 30 oz works well depending on appetite.
- Save some pasta water when cooking gnocchi to help thicken or adjust the sauce consistency.
- Make sure to cook the pancetta until deeply colored for maximum flavor.
- Crispy sage adds a wonderful texture and aroma; do not skip this step.
- Use fresh thyme and sage for the best flavor, but dried herbs can be used if necessary.
Nutrition
- Serving Size: 1 bowl (about 1/4 of recipe)
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 80 mg
