Photos by Jamie Plain
Cooler weather always brings a sense of relief — and a craving for the kind of food that feels warm, filling, and comforting. These recipes are simple, cozy, and built for autumn. The pumpkin gnocchi with sage cream sauce is rich and satisfying without feeling heavy. The sausage tortellini soup comes together quickly and is perfect for weeknights or slow weekends. And the pumpkin salted caramel sauce is the kind of thing you’ll want to keep in your fridge all season — for drizzling over ice cream, pancakes, or whatever needs a little fall flavor. Nothing fussy here — just easy, reliable recipes that taste like the season.
Pumpkin Gnocchi
Gnocchi Ingredients:
1 medium russet potato (10–12 oz), baked, peeled, and riced or mashed
1/2 cup canned pumpkin purée, well-drained
1 large egg yolk
1/3 cup freshly grated Parmesan (yes—wedge Parm, not the tube)
1/2 to 3/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg (optional but delicious)
Sage Sauce Ingredients:
2 tablespoons unsalted butter
6–8 fresh sage leaves
1 clove garlic, minced (optional but lovely)
1 cup heavy cream
1/2 cup freshly grated Parmesan
Salt and black pepper, to taste
Optional: pinch of nutmeg or squeeze of lemon juice for balance
Instructions:
1. Bake the Potato
Preheat oven to 400°F. Poke potato with a fork and bake directly on the oven rack for 45–60 minutes until tender and dry. Once cool enough to handle, peel and mash until very smooth. Set aside 1 cup of mash.
2. Drain the Pumpkin
Place 1/2 cup pumpkin purée in cheesecloth, a nut milk bag, or a fine mesh strainer lined with paper towels. Let sit for 20–30 minutes to remove excess moisture.
3.Mix the Dough
In a mixing bowl, combine mashed potato, drained pumpkin, Parmesan, egg yolk, salt, and optional seasonings. Gradually mix in flour, starting with 3/4 cup and adding more 1 Tbsp at a time until a soft, moldable dough forms.
4.Chill the Dough
Wrap in plastic and chill for at least 30 minutes (or overnight) to firm up for shaping.
5. Shape the Gnocchi
Scoop small portions and roll into balls (~1 to 1.25 inches wide). Flatten slightly, then use a toothpick or skewer to create 6–8 ridges around each ball. Press a pepita seed into the top center as a stem.
6. Optional: Freeze for Later
Place shaped gnocchi on a floured tray and freeze for 1 hour, then transfer to a freezer bag.
7.Cook the Gnocchi
Bring salted water to a gentle boil. Add gnocchi in small batches; cook until they float (1–2 minutes). Optional: sauté briefly in butter for color and extra flavor.
8.Make the Sage Sauce
In a saucepan or skillet, melt the butter over medium heat. Add the sage leaves and cook until they’re crisp and the butter is just starting to brown slightly—about 2–3 minutes. Add the garlic and cook for 30 seconds, just until fragrant—don’t let it burn. Lower the heat slightly, then pour in the heavy cream. Stir and bring to a gentle simmer. Add the Parmesan and whisk until fully melted and the sauce thickens slightly (about 3–5 minutes). Don’t let it boil. Season with salt and freshly cracked black pepper to taste. Add a tiny pinch of nutmeg for warmth or a few drops of lemon juice if it feels too heavy. Remove the sage leaves before serving (or leave them in for garnish and drama).
Pumpkin Salted Caramel Sauce
INGREDIENTS:
1 cup granulated sugar
6 tablespoons unsalted butter, cut into cubes
1/2 cup heavy cream, room temp
1/4 cup pumpkin purée (not pumpkin pie mix)
1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and clove)
1/2 to 1 teaspoon flaky or kosher salt, to taste
Optional: 1/2 teaspoon vanilla extract
INSTRUCTIONS:
1. Melt the Sugar
In a medium, heavy-bottomed saucepan, add 1 cup granulated sugar. Heat over medium, stirring constantly with a heatproof spatula or wooden spoon. The sugar will clump, then melt into a deep amber liquid—keep stirring gently until fully melted.
2. Add the Butter
Immediately add 6 tablespoons unsalted butter (cut into cubes). Stir until fully melted and combined. Be cautious—it will bubble up as the butter hits the hot sugar.
3.Stir in the Cream
Slowly pour in 1/2 cup heavy cream while stirring. The mixture will bubble vigorously; stir constantly until smooth and combined.
4. Add Pumpkin and Flavorings
Reduce heat to low. Stir in 1/4 cup pumpkin purée, 1/2 teaspoon pumpkin pie spice, and 1/2 to 1 teaspoon kosher or flaky salt (to taste). Optional: add 1/2 teaspoon vanilla extract for extra depth. Simmer for 2–3 minutes, stirring frequently, until slightly thickened.
5. Cool and Store
Remove from heat and let cool for 10–15 minutes before using. Sauce will thicken more as it cools. Store in a jar or airtight container in the fridge for up to 2 weeks. Reheat gently before serving.
Tortellini Sausage Soup
INGREDIENTS:
1 tablespoon olive oil
1 pound Italian sausage (mild or spicy)
1 small yellow onion, diced
3–4 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
(or diced tomatoes if you want a chunkier texture)
4 cups chicken broth
1 teaspoon dried basil
Pinch of red pepper flakes (optional, for heat)
10–12 ounces refrigerated or frozen cheese tortellini
1/2 cup heavy cream
2–3 handfuls fresh spinach or kale (optional but great)
Salt and freshly cracked black pepper, to taste
Optional toppings: grated Parmesan, fresh basil, crushed red pepper
INSTRUCTIONS:
1. Brown the Sausage
In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 pound Italian sausage (mild or spicy) and cook until browned and fully cooked, breaking it up with a spoon. Optional: Drain excess grease, or leave a little for extra flavor.
2. Sauté the Aromatics
Add 1 small diced onion and cook for 3–4 minutes until softened. Stir in 3–4 cloves garlic, minced, and cook for 30 seconds until fragrant.
3. Add Tomatoes and Broth
Stir in one 28-ounce can crushed tomatoes (or diced if you like more texture). Add 4 cups chicken broth, 1 teaspoon dried basil, and a pinch of red pepper flakes (optional). Bring to a simmer and cook for 10 minutes to let flavors meld.
4. Add Tortellini
Add 10–12 ounces refrigerated or frozen cheese tortellini. Simmer according to package directions, usually 5–7 minutes, until pasta is tender but not mushy.
5. Finish with Cream and Greens
Lower heat and stir in 1/2 cup heavy cream. Add 2–3 handfuls of fresh spinach and stir until wilted. Season with salt and pepper to taste.
6. Serve
Ladle into bowls and top with grated Parmesan, fresh basil, or crushed red pepper if desired. Serve with crusty bread or garlic toast for ultimate comfort. OL
