A wholesome a delicious gnocchi pasta made in only 30 minutes using a time-saving ingredient! Each tender potato dumpling is tossed in a delicious pumpkin sage sauce.
The ultimate Italian comfort food ready in 30 minutes, you heard me right! I’ve got a quick and easy whole wheat gnocchi pasta with creamy pumpkin sage sauce that your family will devour. Plus, the recipe I’ve selected adds more healthy ingredients to each serving.
If you’re ready to impress your hungry guests with a fantastic gnocchi dish made with little effort, then you’re going to want to see my time-saving tip. Let’s get rolling!
The first time I ever made gnocchi was in culinary school, and I was amazed at how simple it was to make! The tender, fluffy potato dumplings are all made by hand, and they typically take an hour just to either boil or roast the potatoes.
15-minute gnocchi tips
It’s a process for sure, but so worth the effort! However, as a busy mom, I don’t have hours to make gnocchi leisurely as incredible as it sounds. But I still want to make them for my family. Can you relate? I’ve got some helpful gnocchi making tips for you that you’re going to love.
My super time-saver tip is using Idaho Spuds, instant mashed potatoes! It takes under 5 minutes to prepare compared to an hour plus to “whip up.” It is the most clever ingredient that will bring you instant kitchen happiness!
I used the roasted garlic flavor with chives because I thought it would compliment to my tasty pumpkin sage sauce. From there all you have to do is measure, add, and stir in the rest of the gnocchi dough ingredients.
You can add the potatoes, flour, eggs all in one bowl, then mix and knead! Less cleaning and mess. Don’t overpress. You want the gnocchi to be light and airy.
Now for the fun part! If you have some helpers, divide and conquer the rolling, cutting and shaping. If you aren’t in a hurry, you can make pretty ridges on the edges using a gnocchi board or indent with a fork. If you want rapid pasta, cut into small pieces and toss them straight into the boiling water. It only takes one to two minutes to cook, and you’re ready to eat!
I’m a weekend pasta girl because I like adding the ridges. Aren’t they gorgeous? I got my gnocchi board in Italy over a decade ago, so it’s always nice to just use some fun kitchen tools! Okay, these lovely potato pillows are ready to take a hot dip into water and then the pumpkin sauce.
When creating this recipe I wanted to add in some nutritious ingredients to this comforting meal. The gnocchi pasta is made with whole wheat flour to add in whole grains. I used white whole wheat flour because it gives a more tender texture compared to whole wheat.
The creamy pumpkin sauce uses whole milk instead of cream. However, you can use plant-based kinds of milk like cashew, coconut, and soy.
Pumpkin seeds add a crunchy texture, but they’re also a high source of magnesium, and contain protein and fiber. The pumpkin puree is packed with vitamin A, beta carotene and fiber. The sage gets lightly sauteed in olive oil to bring out the aromas, and infuse the earthy flavors into the sauce for a gourmet meal. It’s simple to add in beneficial ingredients into a recipe and still taste delicious!
The next time you gather with family and friends this holiday, make sure this delicious whole wheat gnocchi with pumpkin sage sauce makes it to the dinner table! It can be a new tradition that everyone will look forward to sharing together.
What other ways could you use Idaho Spuds for a tasty and quick meal? There are five downright delicious flavors that make a great plus one for the holidays, so many to choose from and get creative.
Ways to make gnocchi ahead of time
If you are looking for an easy meal prep solution, especially around the holidays, you can try two methods. The first is freezing; making and shaping the gnocchi, place on a lightly floured sheet pan to prevent sticking, then freeze for about 2 hours. Transfer to a resealable bag or airtight container and freeze. Cook the gnocchi straight from the freezer, how easy! Frozen gnocchi can last up to two months. You can also refrigerate pre-cooked gnocchi. Just boil, cool in a bowl of ice water and drain. You can lightly drizzle and toss with olive oil, so the gnocchi doesn’t stick together. Store in an airtight container for up to two days. Add gnocchi to your favorite pasta sauce!
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Gnocchi with Pumpkin Sage Sauce
- 3.8 ounces instant mashed potatoes, 1-package
- 2 cups water, boiling
- 2 cups white whole wheat flour, whole wheat, all-purpose, or gluten free
- 1 large egg
- ¼ cups parmesan cheese, grated
- 1 tablespoon chives, chopped
- 1 tablespoons olive oil
- 2 tablespoons sage, thinly sliced into strips
- 1 teaspoon garlic, minced, about 2 cloves
- 2 tablespoons shallots, minced
- 1 cup whole milk
- 1 cup pumpkin puree
- ½ cups unsalted chicken stock, or broth
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup parmesan cheese, grated
- 2 tablespoons pumpkin seeds
- ¼ cup Italian parsley, chopped
- In a medium-sized bowl add the entire package of instant mashed potatoes and 2 cups boiling water. Stir until thickened.
- Make a well in the center and add 2 cups flour, egg, and ½ teaspoon salt if using unflavored instant potatoes. Mix with a spoon, then gently knead in the bowl or on a floured surface, dusting with more flour as needed, about 2 minutes. The dough should be smooth, but not elastic and dry to the touch.
- Divide dough into 8 pieces. On a lightly floured surface roll into a long rope, about ½-inch thick.
- Cut into ½-inch pieces, dust with flour and arrange in a single layer on a floured rimmed baking sheet. If desired you can use a gnocchi board to add ridges on the sides of the pasta, or lightly pressing and rolling them with the tines of a fork to add texture. Set aside and make the sauce.
- Heat a large saute pan and olive oil over medium heat. Once hot, add sage leaves and fry until fragrant and lightly golden in color. Add the garlic and shallots and cook, frequently stirring for about 1 to 2 minutes, until tender but not browned.
- Add milk, pumpkin puree, chicken stock, salt, and pepper, whisk to combine. Stir and simmer for about 5 to 7 minutes, until mixture is slightly thickened.
- Add parmesan cheese and whisk to combine. Add more chicken stock or milk to thin out sauce if needed, adding a tablespoon at a time. Taste and season with more salt and pepper if needed. Keep warm over low heat as you cook the gnocchi.
- Bring a medium-sized pot of salted water to a boil. Work in batches and cook gnocchi for 1 to 2 minutes, or until they float to the surface. Stir once after 30 seconds to make sure gnocchi are not stuck to the bottom. Use a slotted spoon to transfer the cooked gnocchi into the pumpkin sauce.
- Toss cooked gnocchi into the pumpkin sauce. Divide gnocchi evenly among four serving dishes. Top with a little bit of pepper, grated parmesan cheese, pumpkin seeds, and chopped parsley.
- White whole wheat flour can be substituted with whole wheat, all-purpose or gluten-free flour. Start by adding 1 1/2 cup flour, then gradually add in more, kneading in between for a few seconds, until dough is dry to the touch.
- If gnocchi dough feels moist, continue adding flour 1 tablespoon at a time until proper texture is achieved.
- Whole milk can be substituted for soy, rice, cashew or full-fat coconut milk.
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