pumpkin perfect

Seems like this time of year is focused on festive. Decorating houses, parties, dressing-up as inanimate objects, candy hoarding, roasting giant birds—Fall, it’s here, and I love it.

For me, the best part of this season is being in the kitchen creating new recipes. My favorite? Unequivocally, pumpkin. Pie and bread are to be expected, but I like to use fresh and canned pumpkin in other flavorsome ways. These bright orange gourds don’t have to be turned into something sweet; they work really well with savory flavors, like garlic and sage. Though I make a roasted pumpkin soup every year, I wanted something a little easier and pasta came to mind. By adding fresh sage a package of truffle gnocchi, now you my new favorite fall meal. It’s easy and it’s pasta, it’s perfect.

Skip the patch, grab a can, and enjoy:

5 from 1 reviews
Pumpkin & Sage Sauce & Truffled Gnocchi
Fall pasta is at its best, with this easy pumpkin pasta sauce over truffled gnocchi. Packaged gnocchi and canned pumpkin make this a cinch to have on a weeknight. Delicious.
Prep time: 
Cook time: 
Total time: 
What to get:
  • 2, 15-oz cans of pumpkin (unseasoned, we will use 1.5 cans)
  • 4 oz tomato paste
  • 1, concentrated stock pack, chicken (like Knorr brand)
  • ½ cup water (plus more as needed for consistency)
  • ½ cup dry white wine (I used Chardonnay)
  • 5T Parmesan-Romano cheese blend, shredded
  • 2T butter, unsalted
  • ½ sweet white onion
  • ½ cup carrot (about ½ cup baby carrots)
  • 2 stalks celery
  • 4 cloves garlic
  • 1 tsp fresh sage, finely chopped (additional leaves for garnish)
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • sea salt to taste
  • dash ground allspice
  • 1 lb package of truffle variety of gnocchi (or regular cheese filled)
  • * ⅛ tsp truffle oil if using regular flavor gnocchi
What to do:
  1. In a food processor, chop onion, carrot, celery and garlic to a fine consistency (can hand chop as well).
  2. In a preheated, enameled cast iron pot, melt the 2T butter and sauté the chopped mix of onion, carrot, garlic, celery and cook until tender ~10 mins.
  3. To the pot add ¼ cup white wine & continue to sauté until carrots are tender (~5 more mins).
  4. Add 1.5 cans of the canned pumpkin, and ~4oz of the tomato paste, and stock flavor pack, combining well.
  5. Also add sage, dried thyme, allspice and salt and pepper (I gradually add S&P to taste).
  6. Simmer sauce on low heat, and stir in rest of wine, and ½ cup water slowly, stirring until we absorbed & flavors intensify (for ~ 15 minutes).
  7. Optional, use a hand-held immersion blender to smooth out any chunks as desired!
  8. Add parmesan cheese blend, and additional water as needed for desired sauce consistency.
  9. While sauce simmers on low, in anther pot boil salted water & bring gnocchi to a boil per package directions (usually ~5 mins).
  10. *Drain gnocchi & toss warm in a bowl with ⅛ tsp of truffle oil (if you cannot find prepared truffle gnocchi).
  11. Serve pumpkin sauce over truffled gnocchi with a garnish of freshly chopped sage and sprinkle of parmesan cheese.
Notes:
If you cannot find the concentrated stock packs, you can use low sodium chicken broth instead, substituting that for the water. Also, I buy a truffle and porcini mushroom variety of packaged gnocchi, which is delicious, but if you do not have access to a truffle variety, it is easy to toss the cooked gnocchi in ⅛ tsp of truffle oil for the same rich flavor (sometimes I still add the truffle oil in addition)!
Sauce freezes and doubles well. Also great over other pastas and in a Fall lasagna. For serving leftovers, I tend to add additional broth or water to thin thickened sauce.
Serving size: about 4, with extra sauce leftover

Now that wasn’t too bad! I opted to run my handy-dandy immersion blender through the sauce, giving it a silkier texture, but it is great either way. The canned pumpkin saves us a lot of time versus carving-up the fresh sugar variety (though there is a time and place for those). Prepared gnocchi are almost too easy to make, and if the truffle version are nonexistent in your store, I strongly recommend getting a bottle of truffle oil to use. Infused truffle oil is indulgent and one of my favorite kitchen ingredients. It’s as simple as tossing cooked pasta with a few drops, and you’ve just raised your dinner game up a notch. The oil is available in most specialty stores, and can also be ordered from a manufacturer directly. Since a little goes a long way, I picked up a tiny bottle of da rosario’s Organic White Truffle Oil at my local WeOlive. The white variety has a milder flavor than the black, so I prefer it. I love how its rich flavor melds with the creamy pumpkin and parmesan. We’re Pairing ours with the warm spice of a Blue Moon Harvest Pumpkin Ale. Is it time to eat yet?

pumpkin pasta sauce - 39

The season is just beginning as I prepare for my annual pumpkin overdose. I hope you’ll join me.

Pin It
no comments
Add a comment...

Your email is never published or shared. Required fields are marked *

Rate this recipe:  

Welcome to the dinnervine!

Thank you for visiting the dinnervine! In the words of Julia Child, "People who love to eat, are always the best people," and I couldn't agree more. I hope you enjoy these dishes as much as I did making them. Here's to creating new recipes and memories with friends & family, cheers! 

cook. love. share