* 7.5 oz pumpkin purée, half of a standard 15 oz can
* 1 lb gnocchi, from 1 standardhttps://craftycookbook.com/crispy-gnocchi-in-pumpkin-sauce/ package
* ¼ cup freshly grated Parmesan, plus more for topping
* 1 tbsp fresh thyme leaves, optional, for topping
* ¼ cup half-and-half
* 1 cup chicken or veggie stock
* 3 tbsp salted butter
* 1 tbsp light brown sugar
* 1 tbsp cornstarch
* ½ tbsp freshly minced garlic
* ⅛ tsp ground thyme optional
* ⅛ tsp ground nutmeg
* ¼ tsp salt
**Instructions**
1. Dissolve the cornstarch in the chicken/veggie stock. Make sure your parmesan is grated and ready to go.
2. Melt 2 tbsp of butter in a medium skillet over medium to medium-low heat. Add the gnocchi, breaking up any that are stuck together. Toss until all the pieces are lightly coated in butter. Cook, stirring occasionally, until the gnocchi is golden and crispy on the outside, and soft in the center, about 10 minutes. (Note, you start with gnocchi straight out of the package, don’t boil them first!)
3. Meanwhile, melt 1 tbsp of butter over medium heat in a large skillet. Once melted, stir frequently until the butter browns and gives off a nutty smell, about 1 to 3 minutes depending on the temp of your stove. Once the butter is lightly browned, add the garlic and sauté until fragrant, about 1 more minute.
4. Quickly add the pumpkin to the skillet and mix to incorporate it into the butter and garlic mixture. Add the stock/cornstarch mixture and half-and-half, and bring the skillet to a simmer.
5. Allow the pumpkin mixture to cook down, stirring occasionally, until the consistency is similar to the photos, about 7 minutes. Meanwhile, add the brown sugar, ground thyme, salt, and ground nutmeg. Remove from heat and mix in the grated parm, stir until it is fully melted and incorporated.
6. Plate the pumpkin sauce directly onto the serving dish, then top with crispy gnocchi. Add a little fresh thyme and grated parm if desired, and serve immediately.
**This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!**
Time-Hovercraft6715 on
That looks delicious
Feral__Daughter on
Looks perfectly delicious and so ready for Fall!
sushirollsyummy on
Mmmm gimme gimme!!!! Thank you for also putting recipe, this looks amazing, I can also taste it!
4 Comments
# Crispy Gnocchi in Pumpkin Sauce
This is one of my favorite ways to prepare premade gnocchi! If you’ve never had crispy gnocchi before, trust me you are in for a treat!!
Original recipe: [Gnocchi in Pumpkin Sauce](https://craftycookbook.com/crispy-gnocchi-in-pumpkin-sauce/)
**Ingredients**
* 7.5 oz pumpkin purée, half of a standard 15 oz can
* 1 lb gnocchi, from 1 standardhttps://craftycookbook.com/crispy-gnocchi-in-pumpkin-sauce/ package
* ¼ cup freshly grated Parmesan, plus more for topping
* 1 tbsp fresh thyme leaves, optional, for topping
* ¼ cup half-and-half
* 1 cup chicken or veggie stock
* 3 tbsp salted butter
* 1 tbsp light brown sugar
* 1 tbsp cornstarch
* ½ tbsp freshly minced garlic
* ⅛ tsp ground thyme optional
* ⅛ tsp ground nutmeg
* ¼ tsp salt
**Instructions**
1. Dissolve the cornstarch in the chicken/veggie stock. Make sure your parmesan is grated and ready to go.
2. Melt 2 tbsp of butter in a medium skillet over medium to medium-low heat. Add the gnocchi, breaking up any that are stuck together. Toss until all the pieces are lightly coated in butter. Cook, stirring occasionally, until the gnocchi is golden and crispy on the outside, and soft in the center, about 10 minutes. (Note, you start with gnocchi straight out of the package, don’t boil them first!)
3. Meanwhile, melt 1 tbsp of butter over medium heat in a large skillet. Once melted, stir frequently until the butter browns and gives off a nutty smell, about 1 to 3 minutes depending on the temp of your stove. Once the butter is lightly browned, add the garlic and sauté until fragrant, about 1 more minute.
4. Quickly add the pumpkin to the skillet and mix to incorporate it into the butter and garlic mixture. Add the stock/cornstarch mixture and half-and-half, and bring the skillet to a simmer.
5. Allow the pumpkin mixture to cook down, stirring occasionally, until the consistency is similar to the photos, about 7 minutes. Meanwhile, add the brown sugar, ground thyme, salt, and ground nutmeg. Remove from heat and mix in the grated parm, stir until it is fully melted and incorporated.
6. Plate the pumpkin sauce directly onto the serving dish, then top with crispy gnocchi. Add a little fresh thyme and grated parm if desired, and serve immediately.
**This is an original recipe, and I love to hear feedback from the Reddit community! If you have any questions, please ask away, and I’d love to hear how it goes if you make this yourself!**
That looks delicious
Looks perfectly delicious and so ready for Fall!
Mmmm gimme gimme!!!! Thank you for also putting recipe, this looks amazing, I can also taste it!