1 lb gnocchi, store-bought or homemade

1/2 cup pumpkin purée

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

2 cloves garlic, minced

2 tbsp butter

1 tsp smoked paprika

1 tsp dried chives

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Italian seasoning

1/2 tsp ground nutmeg

Salt and freshly cracked black pepper, to taste

Red pepper flakes, optional

Extra Parmesan for serving

Bring a large pot of generously salted water to a boil. Cook the gnocchi according to package directions, usually just until those little pillows float to the surface. Reserve a splash of cooking water before draining.

Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Stir in the smoked paprika, dried chives, garlic powder, onion powder, Italian seasoning, and nutmeg. Let those beautiful aromatics bloom in the warm butter.

Lower the heat and stir in the pumpkin purée, followed by the heavy cream. Whisk gently until smooth and silky. Let the sauce simmer gently for a few minutes, allowing the flavors to come together.

Add the freshly grated Parmesan and stir until melted into the sauce. Season with salt and freshly cracked black pepper. If things get a little too thick, add a splash of reserved gnocchi cooking water until the sauce reaches that perfect, velvety consistency.

Add the cooked gnocchi directly to the skillet and gently toss until every little pillow is beautifully coated. Divide into warm bowls and finish with another generous shower of Parmesan, freshly cracked pepper, and a pinch of red pepper flakes if you like a little heat.