Loaded with pumpkin flavor, sharp Asiago cheese, and crispy fried sage, this creamy pumpkin alfredo gnocchi comes together in only 35 minutes and is the perfect festive fall side dish!
Let’s get some cozy NOVEMBER food in here! Lord knows this week needs it.
Soooo a big ol’ pan of alfredo gnocchi with pumpkin, cheese, and crispy sage in every corner is a go?
Seems like the perfect pan of carbs to start Thanksgiving month strong with. Time to up that sides game!!
This gnocchi is an absolute game changer for changing up the typical Thanksgiving sides.
It MORE than stands its own next to the mashed potatoes, trust me.
This pumpkin alfredo gnocchi features….
- Soft, pillowy gnocchi. I typically use packaged gnocchi for the ease, but if you’re feeling adventurous, homemade RULES here!
- Creamy, silky pumpkin alfredo sauce with a little garlic, a little fresh nutmeg, and LOTS of sharp Asiago cheese
- Crispy butter-fried sage leaves. They add the PERFECT little herby flavor boost to this gnocchi.
Making the Alfredo Gnocchi
(scroll to the bottom of the post for the full recipe!)
Fried Sage Leaves
Separate out a handful of sage leaves and give them a quick pan fry in hot melted butter until both sides are crispy and darkened.
You can choose to leave the sage leaves whole for a pretty garnish effect, but you can also chop them up finely if you want more of the flavors dispersed throughout the gnocchi. Your call!
Pumpkin Alfredo Sauce
Start off by cooking your gnocchi. Follow the directions on the package or use your own homemade recipe. Keep the gnocchi warm once it’s been cooked.
Now we’re going to start the sauce. Start by making a roux of melted butter, fresh minced garlic + flour. Then a little whipping cream and milk slowly get whisked in and brought to a simmer until thickened.
Remove the sauce from the heat and whisk in pumpkin puree, a generous pile of Asiago, freshly grated nutmeg, and s&p to taste.
Fold your hot cooked gnocchi into the sauce until evenly coated. Top off the skillet with your crispy sage leaves + more Asiago. << a MUST!
Make Ahead Option
From start to finish, this gnocchi only takes about 35 minutes to make, but if you’re cooking for a crew and need it made ahead of time you have a make ahead option. –>
Make the alfredo sauce and cook the gnocchi according to the recipe. Combine the two and then transfer to a crockpot set on the WARM setting. Keep the gnocchi warm up to 3 hours.
Just before serving, fry up the sage leaves and garnish gnocchi with sage + additional Asiago cheese.
Holy heck if this isn’t just fall in a skillet, y’all…..
The sauce is deeply flavorful from the Asiago and pumpkin. The gnocchi is pillowy soft. The sage leaves are crispy and buttery….gaaaaah.
You’re going to be obsessed with this gnocchi. Give it a test run tonight for dinner!! Promise you won’t regret it.
Need more side dish inspiration? Check out these other recipes!
- Smoked Cheddar Caramelized Onion Scalloped Potatoes
- Cranberry Apple Delicata Squash Quinoa Salad
- Pumpkin Beer Cheese Soup
Asiago Sage Pumpkin Alfredo Gnocchi
- 2 tablespoons butter, divided
- 1/4 cup lightly-packed sage leaves
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1/4 cup heavy whipping cream
- 3/4 cup 2% milk
- 1/2 cup pumpkin puree
- 1/3 cup shredded asiago cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 16 oz gnocchi, cooked according to package instructions and kept warm
- In a small skillet over medium-high heat, melt 1 tablespoon butter. Add sage leaves and fry 30-60 seconds on each side. Transfer to a plate and set aside.
- In a large saucepan over medium-high heat, melt remaining butter. Saute garlic in butter 1 minute or until fragrant. Whisk flour into butter until smooth then gradually whisk in cream and milk.
- Bring sauce to a simmer over medium-high heat, stirring occasionally until sauce is slightly thickened. Remove from heat and stir in pumpkin, asiago, nutmeg, salt, and pepper to taste.
- Fold cooked gnocchi into sauce. Top gnocchi with fried sage leaves. Serve warm and enjoy!