Pumpkin Gnocchi with Sage Cream Sauce
I love gnocchi and pumpkin so any time I can come up with a new gnocchi recipe I’m all over it! Combing two of my favorite things, what more can I ask for?! These say fall in every single bite. They are like little pillows that melt in your mouth. Sweet and savory, you’re going to want to try these for your next fall dinner.
Pumpkin Gnocchi
Ingredients
- 1 lb. Yukon gold potatoes, peeled and medium diced
- 2 cups pumpkin puree
- 2 eggs
- 1 ½ cups flour
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ¼ tsp. ground ginger
- Pinch of salt and black pepper
- 1 cup crimini mushrooms
- Sage cream sauce (recipe follows)
- Sage and parmesan for garnish
Directions
Bring a large pot of water to boil, and cook potatoes until fork tender about 10-15 minutes. When fork tender place potatoes into a ricer and push through so the potatoes are light and fluffy. Add the spices, salt and pepper.
Mix until combined and form into a small dough ball with a well in the center. Place the eggs in the middle of the potato mixture and the flour on the outside. Slowly start mixing everything together. It will be messy but just keep working it. The dough should be soft.
When it finally comes all together, cut small pieces and roll into a rope. Cut the dough into ½ inch pieces. Make sure it’s well floured so it doesn’t stick together. Place on sheet pan and continue cutting the rest of the gnocchi.
Bring a large pot of water to a soft boil. Cook gnocchi in batches, a handful at a time. Be gentle with them. They take about 10-20 seconds. When they float remove from water and set aside on plate to let dry. Continue to boil the rest of the gnocchi.
Heat up a non-stick sauté pan to medium heat, with a little oil and start pan frying the gnocchi until golden brown. About 2-3 minutes. Set aside in bowl.
While cooking the gnocchi, heat a sauté pan with a little olive oil over medium high heat and start sautéing the mushrooms. Season mushrooms with salt and pepper and cook for about 10 minutes until golden and tender. Add to the gnocchi.
Sage Cream Sauce
Ingredients
- 1 tbsp. butter
- 1 shallot, peeled and minced
- 3 garlic cloves, (I like it with a lot of garlic) peeled and minced
- 2 tbsp. flour
- 2 cups heavy cream
- 1 ½ tbsp. fresh sage minced
- Season with salt and black pepper
Directions
Melt butter over medium heat and cook shallots and garlic just until translucent. Sprinkle in the flour and cook for just a minute until the flour cooks. Slowly whisk in the heavy cream until smooth. Add sage, and season with salt and pepper. Pour this luscious sauce over the golden pillowy gnocchi, toss all together and enjoy immediately!
