# Components:
→ Gnocchi & Vegetables
01 - 18 ounces potato gnocchi (store-bought or homemade)
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 7 ounces baby spinach (optional)
→ Sauce
05 - 1 tablespoon olive oil
06 - 1 tablespoon unsalted butter
07 - 1 cup canned pumpkin puree
08 - 1 cup vegetable broth
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese, plus additional for serving
11 - 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried)
12 - 1/4 teaspoon ground nutmeg
13 - Salt and freshly ground black pepper, to taste
→ Topping (optional)
14 - 8 to 10 fresh sage leaves
15 - 1 tablespoon butter
# Directions:
01 - Heat olive oil and butter in a large, deep skillet or Dutch oven over medium heat.
02 - Add diced onion and sauté for 2 to 3 minutes until translucent; stir in garlic and cook for 30 seconds until fragrant.
03 - Stir in pumpkin puree, vegetable broth, heavy cream, grated Parmesan, chopped sage, nutmeg, salt, and pepper until smooth. Bring to a gentle simmer.
04 - Add gnocchi to the pan, stir well, cover, and cook for 5 to 6 minutes, stirring occasionally, until gnocchi are tender and sauce thickens.
05 - If using, fold in baby spinach and cook for 1 to 2 minutes until wilted.
06 - Taste the mixture and adjust salt and pepper as needed.
07 - In a small skillet, melt butter over medium heat. Fry fresh sage leaves for about 1 minute until crisp, then transfer to paper towel to drain.
08 - Plate gnocchi while hot, garnishing with extra Parmesan and crispy sage leaves if desired.
