Creamy Pumpkin & Apple Gnocchi with Burrata, Crispy Sage & Candied Pecans
Creamy Pumpkin & Apple Gnocchi with Burrata, Crispy Sage & Candied Pecans is a cosy, autumn-inspired dish that brings together pillowy potato gnocchi, silky pumpkin cream sauce, tender caramelised apples, and rich burrata. Garlic, sage, nutmeg, and cinnamon add warm savoury-spiced flavour, while Parmesan gives the sauce a beautifully creamy finish.
Each serving is finished with crisp sage leaves, crunchy candied pecans, extra Parmesan, and a drizzle of sage-infused butter. The combination of creamy, crisp, sweet, and savoury textures makes this an especially comforting dinner for a cool evening or a special weekend meal.
Ingredients
For the Pumpkin Gnocchi Sauce:
- 2 cups pumpkin puree (480 g)
- 1 tbsp olive oil (15 ml)
- 2 tbsp unsalted butter (28 g)
- 3 cloves garlic, minced (9 g)
- ½ tsp ground sage (1 g)
- ½ tsp ground nutmeg (1 g)
- ½ tsp ground cinnamon (1 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
- ¾ cup heavy cream (180 ml)
- ½ cup grated Parmesan cheese (50 g)
For the Gnocchi:
- 1 lb potato gnocchi (450 g)
- 1 tbsp olive oil (15 ml)
For the Apples:
- 1 large apple, peeled, cored, and diced (180 g)
- 1 tbsp unsalted butter (14 g)
- 1 tbsp maple syrup (20 ml)
- ½ tsp ground cinnamon (1 g)
- Pinch of salt
For the Crispy Sage:
- 12 fresh sage leaves (about 5 g)
- 2 tbsp unsalted butter (28 g)
For the Candied Pecans:
- ½ cup pecan halves, roughly chopped (55 g)
- 1 tbsp maple syrup (20 ml)
- 1 tbsp brown sugar (12 g)
- 1 tbsp unsalted butter (14 g)
- Pinch of salt
For the Topping:
- 4 oz burrata cheese (115 g)
- 2 tbsp grated Parmesan cheese (10 g)
- 1 tbsp fresh sage, finely chopped (3 g)
How to Make It
1. Crisp the sage
Preheat a large skillet over medium heat. Add the butter and fresh sage leaves and cook for 1–2 minutes, turning gently, until the sage leaves become crisp and the butter is lightly golden. Transfer the crispy sage to a paper towel-lined plate and reserve the sage-infused butter in the skillet.
2. Cook the gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions until the pieces float to the surface. Reserve ½ cup of the cooking water, then drain the gnocchi.
3. Brown the gnocchi
Heat the olive oil in a large skillet over medium-high heat. Add the cooked gnocchi and sauté for 3–4 minutes, turning occasionally, until lightly golden and crisp around the edges. Transfer the gnocchi to a plate and set aside.
4. Caramelise the apples
Melt the butter in the same skillet over medium heat. Add the diced apple, maple syrup, cinnamon, and a pinch of salt. Cook for 4–5 minutes, stirring occasionally, until the apple is tender and lightly caramelised. Remove from the skillet and set aside.
5. Make the candied pecans
Add the pecans, maple syrup, brown sugar, butter, and salt to a small skillet over medium heat. Cook for 3–4 minutes, stirring constantly, until the pecans are glossy and lightly caramelised. Transfer them to a sheet of parchment paper and allow them to cool and crisp.
6. Make the pumpkin sauce
Add the olive oil and minced garlic to the skillet and cook for about 30 seconds, until fragrant. Stir in the pumpkin puree, ground sage, nutmeg, cinnamon, salt, and black pepper. Cook for 2–3 minutes, stirring occasionally.
Pour in the heavy cream and stir until the sauce is smooth and creamy. Add the Parmesan and continue stirring until it melts into the sauce. If the sauce is too thick, gradually add a little of the reserved gnocchi cooking water until it reaches a silky consistency.
7. Combine the gnocchi and apples
Return the crispy gnocchi and caramelised apples to the skillet. Gently toss everything together and cook for 1–2 minutes, allowing the gnocchi and apples to become heated through and coated in the creamy pumpkin sauce.
8. Finish and serve
Transfer the gnocchi to serving plates. Tear the burrata over the top and finish with crispy sage, candied pecans, extra Parmesan, and a light drizzle of the reserved sage-infused butter. Garnish with finely chopped fresh sage and serve while warm.
Why This Recipe Works
This recipe balances rich and comforting flavours with contrasting textures. The creamy pumpkin and Parmesan sauce coats the golden gnocchi beautifully, while caramelised apples add a naturally sweet note that works especially well with the earthy sage, nutmeg, and cinnamon.
The toppings make the dish even more special. Creamy burrata adds richness, crispy sage brings a delicate savoury crunch, and candied pecans provide sweetness and texture. Keeping each element distinct until the final assembly gives every bite a mixture of creamy, crisp, tender, and crunchy textures.
Tips for the Best Pumpkin & Apple Gnocchi
- Brown the gnocchi well: Give the cooked gnocchi enough space in the skillet so the edges can become lightly golden and crisp.
- Use a crisp apple: A firm apple holds its shape better while cooking and provides a pleasant contrast to the creamy sauce.
- Add the cooking water gradually: A little reserved gnocchi water can loosen the pumpkin sauce and help it coat the gnocchi smoothly.
- Watch the pecans closely: The maple syrup and brown sugar can caramelise quickly, so stir constantly and remove them from the heat as soon as they become glossy.
- Add burrata at the end: Tear the burrata over the warm gnocchi just before serving so it stays creamy and distinct.
- Keep the sage butter: The sage-infused butter adds an extra layer of flavour when drizzled lightly over the finished dish.
Serving Suggestions
Serve this gnocchi as a complete vegetarian-inspired main course with a simple green salad dressed with lemon and olive oil. The fresh acidity of the salad provides a nice contrast to the creamy pumpkin sauce and rich burrata.
For a cosy autumn dinner, serve the gnocchi immediately after adding the toppings while the sauce is warm, the burrata is creamy, and the candied pecans and crispy sage still have their texture.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree can be used in place of canned pumpkin puree. Make sure it has a smooth consistency so it blends easily into the cream sauce.
What type of apple works best?
A crisp apple that holds its shape during cooking works well. Choose an apple with a balance of sweetness and gentle tartness to complement the creamy pumpkin sauce and maple-glazed pecans.
Can I prepare the candied pecans ahead of time?
Yes. The candied pecans can be prepared ahead and allowed to cool completely before storing them in an airtight container. Add them just before serving to maintain their crunch.
Can I make the sauce less thick?
Yes. Gradually stir in a small amount of the reserved gnocchi cooking water until the pumpkin sauce reaches your preferred consistency. Add it little by little rather than all at once.
Can I use another cheese instead of burrata?
Fresh mozzarella can provide a similar mild, creamy element. For the closest texture, however, burrata is ideal because its soft centre melts gently over the warm gnocchi.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator and reheat gently until warmed through. Keep the crispy sage and candied pecans separate when possible and add them after reheating for better texture.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 4 |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Calories | 690 |
| Protein | 21 g |
| Carbohydrates | 82 g |
| Fat | 34 g |
| Fiber | 6 g |
| Sugar | 18 g |
| Sodium | 720 mg |
Final Thoughts
Creamy Pumpkin & Apple Gnocchi with Burrata, Crispy Sage & Candied Pecans brings together everything that makes a comforting seasonal dinner memorable: creamy pumpkin sauce, golden gnocchi, tender caramelised apples, and plenty of contrasting textures.
Finished with creamy burrata, crisp sage, sweet candied pecans, and Parmesan, this is a warm and inviting dish that feels special enough for entertaining while remaining straightforward enough for a cosy homemade dinner.
Print
Creamy Pumpkin Stuffed Shells with Burrata, Crispy Sage, Pecans & Hot Honey
- Total Time: 55 minutes
Description
Tender jumbo pasta shells filled with creamy pumpkin, ricotta, Parmesan, garlic, sage, and warm spices, baked in a silky Parmesan cream sauce and finished with burrata, crispy sage, toasted pecans, and hot honey.
Ingredients
For the Pumpkin Filling:
20 jumbo pasta shells (200 g)
2 cups pumpkin purée (480 g)
1 cup ricotta cheese (250 g)
½ cup grated Parmesan cheese (50 g)
1 large egg (50 g)
2 cloves garlic, minced (6 g)
1 tsp dried sage (2 g)
½ tsp ground nutmeg (1 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
For the Creamy Sauce:
1 cup heavy cream (240 ml)
½ cup vegetable or chicken broth (120 ml)
½ cup grated Parmesan cheese (50 g)
1 tbsp unsalted butter (14 g)
1 clove garlic, minced (3 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)
For the Crispy Sage & Pecans:
2 tbsp unsalted butter (28 g)
16 fresh sage leaves (10 g)
½ cup pecans, roughly chopped (55 g)
¼ tsp salt (1 g)
For Topping:
4 oz burrata cheese (115 g)
2 tbsp hot honey (42 g)
2 tbsp grated Parmesan cheese (10 g)
Instructions
1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package directions until just shy of al dente. Drain and rinse briefly with cool water to stop the cooking process and make the shells easier to handle.
2. In a large bowl, combine the pumpkin purée, ricotta, grated Parmesan, egg, minced garlic, dried sage, nutmeg, salt, and black pepper. Stir until everything is evenly combined and the mixture is smooth and creamy.
3. Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Pour in the heavy cream and broth, then stir in the Parmesan, salt, and black pepper. Simmer gently for 2–3 minutes, stirring occasionally, until the sauce is slightly thickened and smooth.
4. Spread a thin layer of the creamy sauce over the bottom of the prepared baking dish. Spoon the pumpkin filling into each cooked shell, filling them generously without overstuffing. Arrange the filled shells in the baking dish.
5. Pour the remaining creamy sauce around and lightly over the stuffed shells. Sprinkle with the Parmesan and cover the dish loosely with foil. Bake for 20 minutes, then remove the foil and continue baking for another 10–15 minutes, until the sauce is bubbling and the top is lightly golden.
6. While the shells are baking, melt the butter in a skillet over medium heat. Add the fresh sage leaves and cook for 1–2 minutes per side, until crisp. Add the chopped pecans and cook for another 2–3 minutes, stirring occasionally so they toast evenly. Season lightly with salt and remove from the heat.
7. Remove the baked shells from the oven and let them rest for 5 minutes. Tear the burrata into pieces and spoon it over the warm shells. Scatter the crispy sage and toasted pecans over the top, then drizzle with hot honey. Finish with a little extra Parmesan and serve warm.
Notes
Cook the shells just shy of al dente because they will continue cooking in the oven. Stir the pumpkin, ricotta, Parmesan, and seasonings until smooth for an even filling texture. Simmer the Parmesan sauce only until slightly thickened so it remains creamy while baking. Watch the sage closely while frying so the leaves become crisp without burning. Add the burrata after baking so it stays creamy and soft. Drizzle the hot honey just before serving to keep its sweet and lightly spicy flavour distinct. Cooked pumpkin can be blended until smooth and used instead of pumpkin purée. Make sure it is not excessively watery. The pumpkin filling, creamy sauce, and stuffed shells can be prepared ahead and assembled in the baking dish. Refrigerate until ready to bake. Toast the pecans separately and add them after baking to help preserve their crisp texture. Regular honey can be used instead of hot honey for a milder sweet finish. Store leftovers covered in the refrigerator and reheat gently until warmed through. Add a small splash of cream or broth if the sauce has thickened.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
