Slow Cooker Pumpkin and Parmesan Gnocchi

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recipe by Sara Lewis https://www.lovefood.com/profile/139037/sara-lewis

  • Time icon
    Total Time
    8hrs 40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    474

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 Sep 19, 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    2
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Butter icon
    Butter
    2 tbsp (28g)
  • All purpose flour icon
    All purpose flour
    2 tbsp (16g)
  • Dry white wine icon
    Dry white wine
    about ¾ cup (161g)
  • Vegetable stock icon
    Vegetable stock
    1.25 cups (300ml)
  • Fresh sage icon
    Fresh sage
    3
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Pumpkin icon
    Pumpkin
    3 cups (720g)
  • Water icon
    Water
    as needed
  • Salt icon
    Salt
    as needed
  • Gnocchi icon
    Gnocchi
    3 cups
  • Heavy cream icon
    Heavy cream
    ½ cup (120ml)
  • 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 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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