Gnocchi with Roasted Pine Nuts Recipe

Why You’ll Love This Recipe

I love how this recipe combines seasonal flavors with a creamy texture that’s pure comfort. The pumpkin adds a subtle sweetness and earthiness, and the toasted pine nuts bring a delicate crunch that makes every bite interesting. It’s ready in just 12 minutes, which is ideal when I want something hearty and special without spending a lot of time in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

14 oz frozen potato gnocchi
1/4 cup butter
3 cloves garlic, minced
3 fresh sage leaves (or 1/4 tsp ground sage)
1 cup half and half
1/2 cup grated Parmesan cheese
1 cup pumpkin puree
Salt, to taste
Black pepper, to taste
2 tbsp pine nuts

Directions

1. I start by cooking the gnocchi according to the package directions. Once they float to the top, I drain and set them aside.

2. While the gnocchi cooks, I toast the pine nuts in a dry skillet over medium heat for about 1 minute, stirring constantly. I keep a close eye—they brown fast.

3. In a medium saucepan, I melt the butter over medium-high heat. I add the garlic and sage leaves and sauté for 1–2 minutes until fragrant, letting the sage infuse the butter.

4. I stir in the half and half and let it simmer gently for 2 minutes to warm through.

5. I add the Parmesan cheese and stir until the sauce thickens slightly—about 1 minute.

6. Next, I add the pumpkin puree, mixing well to create a smooth sauce. I let it cook for 3–4 more minutes, seasoning with salt and black pepper to taste.

7. I remove the sage leaves, then gently stir in the cooked gnocchi and toasted pine nuts until everything is coated in the sauce.

8. I serve immediately, topped with extra grated Parmesan if I’m feeling indulgent.

Servings and timing

This recipe makes 4 servings and comes together in just 12 minutes—quick enough for a weeknight but luxurious enough for a cozy dinner gathering.

Variations

Sometimes I swap out the half and half for heavy cream when I want a richer sauce, or use whole milk for a lighter version. If I’m out of pine nuts, I substitute chopped walnuts or pecans for a similar crunch. I’ve also added spinach or sautéed mushrooms to bulk it up a bit more—it’s a very flexible dish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of milk or cream to bring the sauce back to life. I avoid microwaving for too long, as it can make the gnocchi too soft.

FAQs

Can I use fresh gnocchi instead of frozen?

Yes, fresh gnocchi works beautifully. I just reduce the cooking time slightly since it cooks faster than frozen.

What’s the best way to toast pine nuts?

I toast them in a dry skillet over medium heat, stirring often, and watch closely—they brown in under a minute.

Can I make this dish dairy-free?

Yes. I replace the butter with olive oil, use a dairy-free cream, and substitute the Parmesan with a vegan alternative or nutritional yeast.

Is this recipe vegetarian?

It is, as long as I use a Parmesan cheese that’s labeled vegetarian (some traditional versions use animal rennet).

What can I serve with this dish?

I like pairing it with a fresh green salad or roasted Brussels sprouts. A slice of garlic bread on the side doesn’t hurt either.

Conclusion

This Gnocchi with Roasted Pine Nuts and Pumpkin Cream Sauce is the kind of meal I turn to when I want something fast, flavorful, and satisfying. The creamy sauce, savory sage, and nutty pine nuts make it feel like a cozy seasonal dish I can enjoy any time of year. Whether I’m cooking for guests or just treating myself, it never disappoints.

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