If you’re craving a dish that brings together the warm flavors of autumn and indulgent comfort, then this Double Pumpkin Gnocchi with Creamy Cinnamon Parmesan Sauce Recipe is your next kitchen adventure. This recipe beautifully combines two types of pumpkin preparations into pillowy soft gnocchi, smothered in a rich, silky sauce with a hint of cinnamon and nutmeg that perfectly complements the Parmesan’s savory depth. Whether you’re looking to wow friends at a dinner party or treat yourself to something special on a cozy night, this dish promises a delightful balance of creamy, spicy, and cheesy goodness that you’ll want to make again and again.
Ingredients You’ll Need
All the ingredients here are simple and approachable, yet each plays a vital role in building the unique flavors and textures of this recipe. From fresh pumpkin delivering sweetness and texture to Parmesan adding subtle saltiness, every component is essential.
- Pumpkin (5 oz peeled and deseeded): This smaller portion is cooked and pureed for the sauce, contributing smooth flavor and body.
- Butter (1/2 tbsp): Browns slightly to add a nutty, fragrant base to the sauce.
- Light stock (1/4 cup): Creates a flavorful yet light liquid foundation for the sauce’s creamy texture.
- Cream (2 tbsp): Adds richness and velvety softness to the sauce.
- Parmesan (2 tbsp plus 1/4 cup): Finely grated, it imparts sharp, savory depth to both the gnocchi and sauce.
- Ground cinnamon (1/8 tsp): Provides a subtle warmth and spice that lifts the sauce.
- Ground nutmeg (1/8 tsp): Enhances the cozy spice profile alongside the cinnamon.
- Pumpkin (12 oz peeled and deseeded): The larger pumpkin portion creates a tender, tender gnocchi dough.
- All purpose flour (1 1/2 cups): Essential to binding the gnocchi dough to the perfect consistency.
- Egg yolk (1): Enriches and helps hold the dough together with its natural fats.
How to Make Double Pumpkin Gnocchi with Creamy Cinnamon Parmesan Sauce Recipe
Step 1: Prepare the Sauce
Start by cutting 5 ounces of peeled and deseeded pumpkin into chunks and steam them for about 15 minutes until they are tender and ready to be transformed into sauce. Once cooked, puree the pumpkin until completely smooth—that luscious silkiness is what makes the sauce so luxurious. Next, warm the butter in a small pan until it just browns and emits that irresistible nutty aroma, which is the secret to the sauce’s depth. Stir in your pumpkin puree, followed by the light stock, cream, Parmesan, cinnamon, and nutmeg. Simmer gently for a couple of minutes until the sauce thickens slightly and all flavors meld perfectly. You can make this ahead of time and refrigerate, which makes your cooking process done-in-a-flash later.
Step 2: Make the Gnocchi Dough
For the gnocchi, peel and deseed a larger 12-ounce pumpkin, then steam until it’s tender and soft to the knife tip, around 15 minutes. Puree the pumpkin into a smooth paste, then let it cool before mixing it with 1 1/2 cups of all-purpose flour, a single egg yolk, and 1/4 cup of finely grated Parmesan. The dough will be quite soft, which is exactly what you want for tender gnocchi—don’t worry if it feels delicate.
Step 3: Shape Your Gnocchi
Lightly flour your work surface and your hands. Using large spoonfuls of the dough, roll each into logs about 1 inch thick, then cut into 1/2 to 3/4 inch pieces. Roll each piece into a ball and place on a floured surface or a plate to rest. You can cook these immediately or chill for later use. The flour keeps them from sticking and helps maintain their shape during cooking.
Step 4: Cook the Gnocchi
Bring a shallow, wide pan of water to a steady boil and gently drop in a few gnocchi at a time—be careful not to overcrowd the pan. They will initially sink but rise to the surface when cooked, typically within a few minutes. If some don’t float right away, gently nudge them as they might cling to the pot’s bottom. Use a slotted spoon to remove the cooked gnocchi and place them on a warm plate.
Step 5: Finish and Serve
While cooking, gently reheat your creamy cinnamon Parmesan sauce until it’s perfectly warm and ready to embrace those tender gnocchi pillows. Plate the gnocchi, generously spoon the sauce on top, and sprinkle more Parmesan to your liking. This final touch adds a beautiful, savory finish that brings everything together.
How to Serve Double Pumpkin Gnocchi with Creamy Cinnamon Parmesan Sauce Recipe
Garnishes
A light dusting of extra Parmesan is always a winner, but you could also sprinkle freshly cracked black pepper or a few toasted pumpkin seeds for added crunch and a bite of earthiness. A fresh herb like sage or thyme can bring a lovely aromatic freshness that complements the warm spices in the sauce beautifully.
Side Dishes
This dish shines on its own but pairs wonderfully with a fresh green salad tossed with a sharp vinaigrette to balance the gnocchi’s creaminess. Roasted vegetables like brussels sprouts or autumn root veggies can elevate the meal and tie into the seasonal pumpkin theme effortlessly.
Creative Ways to Present
Serve this gnocchi in shallow bowls with a drizzle of extra sauce artfully swirled on top. For a wow factor, try grating a touch of lemon zest over the gnocchi right before serving to add a surprising, bright contrast. If you want to get fancy, make small nests of the gnocchi and place microgreens atop for a fresh, colorful finish that makes every bite as delightful visually as it is on the palate.
Make Ahead and Storage
Storing Leftovers
If you have leftover cooked gnocchi, store them in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate in a sealed jar or container to maintain its creamy texture and reheat both individually before combining.
Freezing
Uncooked gnocchi freeze beautifully. Simply lay them out on a baking sheet in a single layer and freeze until solid. Then transfer to a freezer-safe bag or container. They can be cooked straight from frozen, just allow an extra minute or two for them to float and cook fully.
Reheating
To reheat gnocchi, gently simmer them in boiling water until they float to the top again. Warm the sauce slowly on the stove to avoid curdling and then combine. This ensures the perfect texture and flavor—even leftover tastes like freshly made.
FAQs
Can I use canned pumpkin instead of fresh?
While fresh pumpkin gives the best texture and flavor, you can use canned pumpkin in a pinch, especially for the sauce. Just be sure it’s pure pumpkin with no added spices or sugars to keep the recipe balanced.
How do I know when the gnocchi dough is the right consistency?
The dough should be soft but not overly sticky. If it feels too wet, add a little more flour sparingly. It should hold together well enough to form logs and balls without falling apart.
What if my gnocchi stick to the pot during cooking?
Sometimes gnocchi can stick to the bottom if the water isn’t boiling vigorously or if the pot is crowded. Give them a gentle nudge with a spoon to release them. Using a large pot with plenty of water helps prevent sticking.
Can I make this recipe vegan?
To make a vegan version, substitute butter and cream with plant-based options like vegan margarine and coconut cream, and replace Parmesan with a vegan cheese alternative or nutritional yeast, but keep in mind the classic flavors will slightly change.
What wine pairs well with this dish?
A light to medium-bodied white wine like a Chardonnay or a dry Riesling complements the creamy sauce and the warm spices without overpowering the delicate pumpkin flavors.
Final Thoughts
This Double Pumpkin Gnocchi with Creamy Cinnamon Parmesan Sauce Recipe is truly a celebration of cozy, comforting autumn flavors with a sophisticated twist. Once you try it, you’ll see how this delightful recipe transforms humble ingredients into a dish that feels both indulgent and heartwarming. Don’t wait for the perfect occasion—make it tonight and enjoy a little taste of pumpkin magic on your plate.
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Double Pumpkin Gnocchi with Creamy Cinnamon Parmesan Sauce Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Double Pumpkin Gnocchi recipe combines tender homemade gnocchi made with pumpkin, flour, egg yolk, and parmesan, served with a rich, creamy pumpkin sauce infused with butter, cream, and warm spices like cinnamon and nutmeg. This comforting dish blends the velvety sweetness of pumpkin with a subtle nuttiness, perfect for an elegant yet cozy meal.
Ingredients
For the sauce
- 5 oz pumpkin (140g, peeled and deseeded)
- 1/2 tbsp butter (5g)
- 1/4 cup light stock (60ml/4 tbsp)
- 2 tbsp cream
- 2 tbsp parmesan (5g, finely grated)
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
For the gnocchi
- 12 oz pumpkin (340g, peeled and deseeded)
- 1 1/2 cups all purpose flour (210g plain flour)
- 1 egg yolk
- 1/4 cup parmesan (11g, finely grated)
Instructions
- Prepare the sauce pumpkin: Cut the peeled pumpkin into chunks and steam for approximately 15 minutes until tender. Remove from heat and puree or blend until smooth.
- Cook the sauce: Warm the butter in a small pan until it browns slightly and smells nutty. Add the pumpkin puree, cook for one minute, then stir in the light stock, cream, parmesan, cinnamon, and nutmeg. Simmer for a couple of minutes until slightly thickened and well mixed. Set aside or refrigerate if making ahead.
- Prepare the gnocchi pumpkin: Cut the peeled and deseeded pumpkin into chunks and steam for around 15 minutes until tender to a knife’s point. Puree or blend the pumpkin until smooth and allow it to cool.
- Make the gnocchi dough: Add the flour, egg yolk, and parmesan to the cooled pumpkin puree. Mix until combined into a fairly soft dough.
- Shape the gnocchi: Lightly flour your work surface. Roll out large spoonfuls of dough into logs and cut off sections about 1/2 to 3/4 inch (2 cm) thick. Roll each piece into a ball and place onto a floured surface or plate if chilling for later cooking.
- Cook the gnocchi: Bring a shallow wide pan of water to a boil. Drop a few gnocchi in at a time, avoiding overcrowding and maintaining a boil. When the gnocchi rise to the top, remove with a slotted spoon. If some do not rise or stick, gently nudge them with a spoon.
- Serve: Gently warm the pumpkin sauce again and serve the cooked gnocchi with sauce spooned on top and additional parmesan sprinkled over.
- Optional freezing: You can freeze uncooked gnocchi by laying them out on a baking sheet, freezing until solid, then transferring to a freezer bag. Cook from frozen as usual; they will take an extra minute to float to the top.
Notes
- The sauce can be prepared ahead and refrigerated until needed.
- Ensure the pumpkin is well pureed for a smooth sauce and dough.
- Use floured hands and surface throughout to prevent sticking.
- Gnocchi dough will be soft; handle gently for best shape.
- Freeze uncooked gnocchi on a sheet before transferring to bags to avoid sticking together.
- Cooking gnocchi in small batches prevents overcrowding and ensures even cooking.
- Lightly browning the butter adds a nutty depth to the sauce flavor.
