I love this Pumpkin Gnocchi Alfredo recipe. It's super easy to make and has tons of pumpkin flavor. So if you love pumpkin flavored pasta, this recipe is for you.
If you've never heard of potato gnocchi it's basically an Italian Pasta made out of mashed potatoes plus a few other ingredients. What I like about using gnocchi is it typically cooks a lot quicker than traditional pasta noodles.
The easiest way to tell when your gnocchi is ready is when they float to the top of the boiling water. This means they are ready to add to your sauce or whatever the recipe calls for.
So the bottom line is if you like traditional Fettucini Alfredo and love pumpkin, you will absolutely love this Pumpkin Gnocchi Alfredo dish. the best of both worlds!
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Super Pumpkin Alfredo: Potato Gnocchi, Unsalted Butter, Shallot, Pumpkin Puree, Fresh Sage, Milk, Half & Half, Parmigiano Reggiano Cheese, Salt and Pepper.
🥣 How to make Super Pumpkin Gnocchi Alfredo
Add the gnocchi to a pot of salted boiling water. Cook until the gnocchi float to the top. Drain and set aside.
Meanwhile, in a small saucepan, melt the butter over medium-high heat. Once hot, add the shallot and cook for 2-3 minutes or until softened.
Stir in the pumpkin puree and fresh sage and stir for 30 to 60 seconds. Add the milk and half & half and stir well. Bring to a boil. Reduce heat to medium and simmer for 4-5 minutes or until thickened and slightly reduced.
Stir in the cheese, salt & pepper, mixing well. Serve the Pumpkin Alfredo over the hot gnocchi.
Super Pumpkin Gnocchi Alfredo
Ingredients
- 17 oz Potato Gnocchi
- 1 Tbsp Unsalted Butter
- 1 Shallots, minced
- ½ Cup Pumpkin Puree
- ½ Cup Fresh Sage
- ½ Cup Milk
- ½ Cup Half & Half
- ¼ Cup Parmigiano Reggiano Cheese, grated
- ¼ Tsp Salt and Pepper, to taste
Instructions
- Add the gnocchi to a pot of salted boiling water. Cook until the gnocchi float to the top. Drain and set aside.
- Meanwhile, in a small saucepan, melt the butter over medium-high heat. Once hot, add the shallot and cook for 2-3 minutes or until softened.
- Stir in the pumpkin puree and fresh sage and stir for 30 to 60 seconds. Add the milk and half & half and stir well. Bring to a boil. Reduce heat to medium and simmer for 4-5 minutes or until thickened and slightly reduced.
- Stir in the cheese, salt & pepper, mixing well. Serve the Pumpkin Alfredo over the hot gnocchi.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
leave comment and rating!