Slow Cooker Pumpkin and Parmesan Gnocchi

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  • Time icon
    Total Time
    8hrs 40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    468

Creamy, sweet and utterly comforting. This indulgent pumpkin sauce cooks low and slow, allowing the flavors to meld together. Just add gnocchi and a generous scattering of salty parmesan.

recipe updated May 8, 2020

Ingredients

  • Onion icon
    Onion
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Butter icon
    Butter
    2 tbsp (about 28.8 g)
  • All purpose flour icon
    All purpose flour
    2 tbsp (about 16.2 g)
  • Dry white wine icon
    Dry white wine
    ¾ cup (about 160.8 g)
  • Vegetable stock icon
    Vegetable stock
    1 ¼ cups (about 300 g)
  • Fresh sage icon
    Fresh sage
    3 (about 0.9 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Pumpkin icon
    Pumpkin
    3 cups (about 720 g)
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Gnocchi icon
    Gnocchi
    454 g (about 3 cups)
  • Heavy cream icon
    Heavy cream
    ½ cup (about 120 g)
  • Parmesan cheese icon
    Parmesan cheese
    as needed

Tools

  • kCook icon Wooden spoon
  • kCook icon Skillet pan
  • kCook icon Slow cooker
  • kCook icon Medium cast iron skillet
  • kCook icon Large saucepan
  • kCook icon Slow cooker bowl

Step preview

  1. Add olive oil and butter to a clean medium cast iron skillet
  2. Heat - medium heat
  3. Add onion to the medium cast iron skillet
  4. Fry until light golden - 5 min
  5. Stir in garlic clove to the medium cast iron skillet
  6. Cook - 2 min
  7. Stir all purpose flour into the medium cast iron skillet
  8. Stir dry white wine and vegetable stock into the medium cast iron skillet gradually
  9. Heat
  10. Add fresh sage to the medium cast iron skillet
  11. Season with salt & pepper well
  12. Add pumpkin to a clean slow cooker bowl
  13. Transfer content of medium cast iron skillet to slow cooker bowl and cover
  14. Cook in slow cooker until tender - 7 hr, low heat
  15. Add water and salt to a clean large saucepan
  16. Boil
  17. Add gnocchi to the gnocchi
  18. Boil until floating - 3 min
  19. Drain
  20. Add heavy cream to the slow cooker bowl
  21. Transfer gnocchi to slow cooker bowl
  22. Mix lightly
  23. Serve
  24. Garnish with parmesan cheese lightly
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