Paprika Parmesan Pumpkin Gnocchi

This creamy pumpkin pasta is perfect for seasonal shifts and satisfying those comfort food cravings. Earthy herbs like sage and thyme are sure to leave your kitchen smelling divine and set the mood for autumn evenings in the kitchen.

Prep Time: 10 minutes Total Time: 30 minutes
Serves
4 to 6
  • 1 pkg (1 kg) potato gnocchi
  • 3 tbsp olive oil
  • 6 sage leaves
  • 1 cup diced onion
  • 2 tbsp garlic
  • 2 tbsp chopped fresh sage
  • 1 tbsp chopped fresh thyme
  • 1 can pure pumpkin puree
  • ¾ tsp kosher salt
  • ½ tsp freshly cracked black pepper, plus more for garnishing
  • 1 jar SAUZ Paprika Parmesan Alfredo
  • ¼ cup finely grated parmesan cheese
  • 1 tbsp chopped fresh chives

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Prep Time: 10 minutes Total Time: 30 minutes
Instructions:
  1. Cook gnocchi in large pot of salted boiling water according to package directions. Drain, reserving ⅓ cup water. Set aside.
  2. Meanwhile, heat oil in large skillet set over medium-low heat. Add sage leaves and cook for 5 to 7 minutes or until crispy. Remove from skillet and transfer to paper towel-lined plate. Let cool, then crumble into smaller pieces and set aside.
  3. Add onion, garlic, chopped fresh sage and thyme to skillet. Cook, stirring occasionally, for 5 to 7 minutes, or until onions are softened and fragrant.
  4. Add pumpkin puree, salt and pepper; stir to combine. Add sauce, and simmer, stirring occasionally, for 5 minutes or until heated through and fragrant.
  5. Add gnocchi into sauce skillet with reserved pasta water and stir to combine. Simmer, stirring occasionally, for 3 to 5 minutes, or until sauce has thickened and gnocchi is well coated.
  6. Divide gnocchi evenly among serving bowls. Finish evenly with crispy fried sage, fresh chives and additional cracked black pepper.
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