Pumpkin Gnocchi
Creamy, comforting pumpkin gnocchi with garlic, sage, and kale — ready in 20 minutes for a perfect fall dinner.
Equipment
- - Large skillet
- Wooden spoon or spatula
- Knife and cutting board
Ingredients
- - 1 tbsp olive oil
- - 4 cloves garlic minced
- - 16 oz potato gnocchi
- - 13.5 oz can full-fat coconut milk
- - 1/3 cup vegetable broth
- - 1 cup pumpkin puree
- - 1/2 tsp dried sage
- - 1/2 tsp dried thyme
- - 1/2 tsp salt
- - Fresh ground black pepper to taste
- - 2 cups chopped kale or spinach
Instructions
- Heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
- Add gnocchi, coconut milk, broth, pumpkin puree, herbs, salt, and pepper. Stir to combine.
- Bring to a gentle boil, then reduce heat to simmer. Cook for 5–6 minutes.
- Add kale or spinach and cook until wilted and gnocchi are tender.
- Serve immediately with optional toppings like vegan cheese or crispy sage.
Notes
For a richer flavor, use fresh herbs. Leftovers store well for 3–4 days in the fridge.