15 minute gnocchi with pumpkin sauce, sage and pine nuts

By Jaime Rose Chambers | Dietitian

Published 2 December 2024

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This video duplicates the information in the recipe below. It shows the steps as described in the method and only has music as an audio track.

Say goodbye to the winter chill with a hearty vegetarian recipe that’s sure to become a family favourite.

Tuck into some quick and easy comfort food with soft, plump gnocchi coated in a thick and fragrant sage and pumpkin sauce. Topped with toasted pine nuts and Parmesan cheese, this simple recipe is all about showcasing familiar flavours.

Prep time

15m

Cook time

30m

Serves

Ingredients

500g potato gnocchi
1 tbsp extra virgin olive oil
1 tbsp butter
6 whole sage leaves, plus 1 tbsp roughly chopped sage leaves
1/2 small onion, finely diced
500g Kent pumpkin, peeled and roughly diced
1 tsp minced garlic
200ml vegetable or chicken stock
Sea salt
Freshly ground pepper
2 tbsp toasted pine nuts
1/4 cup grated Parmesan cheese, plus extra for serving

Method

Step 1:

Place olive oil and butter into a large saucepan on medium heat until melted. Add sage and cook for around 1 minute until the sage leaves have started to crisp. Take out the whole leaves with tongs and set onto a paper towel.

Step 2:

Add diced onion, pumpkin and minced garlic to the oil and butter mix and cook for 2 minutes, stirring regularly until the pumpkin begins to soften and the onion is translucent.

Step 3:

Pour the stock into the saucepan, season with a pinch of sea salt and freshly ground pepper and stir. Bring to a simmer and place the lid on the pot. Cook for around 10 minutes or until the pumpkin is very soft.

Step 4:

Meanwhile, cook the gnocchi according to the packet instructions and drain.

Step 5:

Transfer the pumpkin mix to a food processor, setting aside half a cup of the liquid, and process until smooth. Extra liquid can be added to thin the sauce if needed. Pour the sauce back into the saucepan.

Step 6:

Add the gnocchi and grated Parmesan to the pumpkin sauce and gently stir.

Step 7:

Divide between bowls and serve topped with extra grated Parmesan, toasted pine nuts and a few crispy sage leaves.