Saturday, October 12, 2013

Creamy Pumpkin Gnocchi

Creamy Pumpkin Gnocchi

This recipe is a slight twist on the pumpkin pasta in my All About Pumpkin post, using what I had on hand and switching out the pasta for my favorite: potato gnocchi.  I love the soft, chewy, heaviness of gnocchi, especially on a cool night when all I want is a nice warm, full belly.  Gnocchi is as versatile as pasta and is good with all sorts of sauces, so I thought I would put my freshly roasted sugar pumpkins to good use and make a deliciously simple, and very gourmet tasting meal.  This was my first attempt at roasting pumpkins and it was super easy (as long as you have a sharp knife).  It made the house smell delicious and I know it made a huge difference in the quality of the sauce.  Of course you could easily use canned pumpkin and it would be equally as satisfying.  But for the minimal effort required, this dish tastes like something truly extraordinary.  I hope you try it and serve it to your friends!

Raw sugar pumpkins
(first time attempting this)
Creamy Pumpkin Gnocchi

2 pounds whole wheat gnocchi*
2 T. extra-virgin olive oil 
Small red onion, finely chopped 
6 cloves garlic, finely chopped 
1/2 C. dried cranberries
1 C. organic vegetable stock
1 can (15 oz.) pumpkin (1 ¾ C.)
1/2 C. organic half & half
1/2 C. plain Greek yogurt
1/2 tsp. ground cinnamon 
1/4 tsp. ground nutmeg 
Salt & Pepper 
1 T. dried sage
Baked them at 375F for 45 minutes
Grated Parmesan cheese
1/4 C. toasted pumpkin seeds

* I used Gia Russa brand whole wheat Gnocchi with sweet potato
(available at my local Shop Rite)

peeled off the skin

mashed up the pumpkin

washed pumpkin seeds

pumpkin seeds roasted with garlic salt
and paprika for 45 minutes at 300F

Set a large pot of water to boil.

While the water is coming to a boil, in a medium skillet, heat the olive oil over medium heat. Add the onion, garlic and cranberries and cook until softened, about 5 minutes. Stir in the vegetable stock, pumpkin, half & half and yogurt. Add the cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 -10 minutes. Stir in half of the sage. 

Once the water is boiled, cook the gnocchi until they float, about 3 minutes.

Toss the gnocchi with the sauce and top with Parmesan cheese, pumpkin seeds and the remaining sage.

sauteed garlic, onion and dried cranberries

pumpkin cream sauce with gnocchi

Serve with a green salad tossed with pumpkin seed oil, apple cider vinegar,
tomatoes, carrots and the pumpkin seeds

Delicious as leftovers two nights later:
served with a mixed greens salad of spinach, romaine,
 carrots, avocado, pumpkin seeds and cider vinegar

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