BrokeAss Gourmet

BrokeAss Gourmet

Gnocchi with Pumpkin, Spinach and Goat Cheese

  • Prep Time 0:25
  • Cook Time 0:20
  • Estimated Cost $12.50

This creamy, decadent gnocchi dish makes a perfect side dish alongside a classic Fall menu of roasted chicken and salad, but it holds up well as an entree all its own. Pumpkin, sage and onions are practically made for each other and the cheese binds everything together nicely. Make sure to use a creamy goat cheese though—not chevre, which is too crumbly. My preference is goat cheese brie from Trader Joe’s, which has the added benefit of costing a mere $2.99 for 4.4 oz.


  • 1 package gnocchi $2
  • 3/4 cup unsweetened pumpkin $1.50 for 14 oz.
  • 1/2 cup milk $1.50 for a pint
  • 2 oz. soft, creamy goat cheese, such as goat brie or Boucheron $3 for 4.4 oz.
  • 6 fresh sage leaves, chopped finely $1 for a bunch
  • 3 cups fresh spinach $1
  • 1 tbsp unsalted butter $1.50 for a stick
  • 1/2 small red onion, sliced $1
  • salt and pepper to taste Pantry

Recipe Serves 2-3


  1. Cook gnocchi according to package directions in salted water. Drain, reserving about 1/4 cup cooking water, and return, with reserved water, to pot. Stir in fresh spinach, moving gently with spoon to encourage wilting, until spinach has mostly broken down, about 1 minute.
  2. Heat pumpkin and milk in a small pot over medium heat. Stir in sage, cheese, salt and pepper. Stir frequently as cheese melts and sauce becomes creamy.
  3. Heat butter in a small frying pan over medium heat. Add sliced onions and cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.
  4. Stir sauce and onions into gnocchi. Serve immediately.

Category: Meals

Tags: , , , ,

Share this Recipe: Share on Facebook Tweet This! Pin it on Pinterest

Leave a Comment

Textile help (For formatting your comment)

What They're Saying

~sarah, on Nov 23, 10:54 AM, wrote:

This sounds tasty! Do you know if fresh pumpkin would work or would it add too much moisture? I have about 4 cups of recently roasted pumpkin and I’m looking for new ways to use it. Thanks!

Stephanie, on Dec 1, 07:10 AM, wrote:

This was simple and easy to make. Yum!

Heather (The Single Dish), on Jan 6, 09:15 AM, wrote:

Looks delicious!!! What kind of milk did you use? Would skim be okay?

Amanda, on Feb 11, 02:56 PM, wrote:

I was doubtful when I first tasted the sauce to begin seasoning it, but in the end, it turned out quite nicely – great, quick recipe and a good use of package gnocchi.

Sara P., on Nov 23, 08:31 PM, wrote:

Hi Gabi,
I’m a longtime reader, first-time poster. This was amazing, but I have a tip for potential cooks: put in less salt that you might think, then put parmesan or pecorino on top (from the pic, looks like you did the same).
Also, Heather: I used skim and it worked well.

En, on Feb 22, 07:26 AM, wrote:

This is so tasty, loved the recipe.

Can you make these recipes available on pintrest?

slotsite, on Oct 13, 12:06 AM, wrote:

When I read an article on this topic, the first thought was profound and difficult, and I wondered if others could understand.. My site has a discussion board for articles and photos similar to this topic. Could you please visit me when you have time to discuss this topic?