Admittedly, I’m a sucker for all of the pumpkin bread, cakes, and PSL’s that abound this time of yr—however I additionally don’t need to neglect pumpkin’s savory facet. Its inherent sweetness implies that pumpkin balances out spice and salt within the excellent manner, making it an amazing clean canvas to construct upon in soups, salads, and as a sauce. Meet my favourite cozy recipe that’s defining my fall this yr: a candy, savory, and natural pumpkin gnocchi.
Think about all of the goodness of pumpkin in a creamy and warming savory sauce on little pillows of fluffy gnocchi. Yup, it is a one-pot creamy pumpkin gnocchi that comes collectively in half-hour. And I assure: it’s essentially the most satisfying fall recipe you’ll discover this season.
Ingredients for Creamy Pumpkin Gnocchi
Onions. The delicious base for any good recipe.
Garlic. You know the rule, measure garlic with your heart.
Cumin. I like the warmth that cumin adds to recipes. As always, we want to activate the flavor by cooking this with the onions and oil at the beginning.
Nutmeg. Entirely optional, but a little freshly grated nutmeg works so well for fall recipes. Plus, it’s a perfect pairing for pumpkin.
Thyme. Dried thyme adds a bit of warmth and savory flavor to the recipe. This pumpkin gnocchi tastes incomplete without it.
Tomato paste. The slightly sweet and savory flavor of tomato paste is the perfect way to round out the flavor of the pumpkin. Think of it like a pumpkin à la vodka sauce.
Pumpkin puree. While I consider this recipe foolproof, there’s one thing you could do that would completely mess it up. Do NOT use pumpkin pie mix. Just regular pumpkin purée. Not only is it the most iconic flavor of the season, but it’s packed with nutrients.
Vegetable broth. Pre-packaged broth will work great here. Opt for your favorite and use it to adjust the texture of the sauce.
Heavy cream. Sub with coconut milk if you prefer to keep your pumpkin gnocchi dairy-free or your favorite milk of choice. Personally, I love the silky texture that a splash of heavy cream adds to this sauce.
Lacinto kale. As always, this is a sneaky way to get in some extra greens while adding a bit of texture to the pasta.
Gnocchi. I’m going to be picky and tell you to use shelf-stable gnocchi. I find that when pan-fried instead of boiled, this version gets a crispy exterior that is much better than frozen or refrigerated gnocchi.
How to Prepare Your Gnocchi
This might be controversial, but boiled gnocchi might be one of my least favorite things to eat. I find most gnocchi to be incredibly dense and heavy, especially when covered in an equally rich sauce. It’s a nice indulgence, but when I’m hungry, I want to eat a full meal.
I recently discovered the joy of pan frying gnocchi, skipping the boiling pot of water entirely, and just letting the gnocchi cook through in a pan with a bit of oil. The gnocchi get super crispy and golden on the outside, and magically light and fluffy on the inside. No dense blobs of potato here. Instead, you get slightly airy and addictively crunchy bites that are just as delicious on their own as they are tossed in sauce. The best part is that the gnocchi retain some of their crunchy texture when tossed in sauce, so you get a bit of that textural contrast against the creamy and rich sauce.
I prepare the gnocchi separately when ready to serve—the sauce can sit on its own on the stovetop as long as you need—and just toss the gnocchi in the sauce at dinner time for the ultimate fresh, crunchy, creamy, and absolutely delicious dinner.
Tips for Storage and Reheating Leftovers
To store leftovers, keep soup in an airtight container in the fridge. Because the gnocchi absorb liquid in the fridge, the sauce becomes thicker overnight, so add extra vegetable broth when reheating. I prefer to reheat my pumpkin gnocchi in the microwave to avoid having too much liquid in the gnocchi.
Description
Saucy, creamy, and full of all the autumn flavors, this pumpkin gnocchi is the proper autumn weeknight dinner.
- 5 tablespoons olive oil, divided
- 1/2 giant yellow onion, diced
- 1 teaspoon floor cumin
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon dried thyme
- 3 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 can pumpkin purée
- 16 ounces vegetable broth
- 1/4 cup heavy cream
- 17-ounce package deal of gnocchi
- 1/2 bunch of kale, chopped
- fried sage and parmesan for garnish
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Add 2-3 tablespoons of olive oil to a big stovetop pot and produce to medium warmth. Add the chopped onion and spices, salt, and pepper, to the pot and prepare dinner till the onion turns into translucent.
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Add the garlic and tomato paste to the pot and sauté till the tomato paste darkens to a brick pink, about two minutes.
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Add the pumpkin purée and stir to mix. Let the pumpkin warmth by means of earlier than including the broth slightly at a time, stirring as you pour the broth in to make sure all of the pumpkin will get mixed. Deliver to a simmer and let prepare dinner for about quarter-hour to scale back and thicken the sauce barely.
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Whereas the sauce cooks, put together the gnocchi. In a big stovetop pan, add 2-3 tablespoons of olive oil and produce to medium warmth. Add the gnocchi dry (don’t use contemporary or boiled gnocchi), and sauté for about quarter-hour, stirring often till the gnocchi have developed a crisp golden exterior. Take away from the warmth.
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To complete the sauce, add heavy cream to the pumpkin sauce and stir. Elective, however for a smoother sauce, use an immersion blender or add the pumpkin sauce to a blender and mix till easy. Watch out, the sauce is sizzling!
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To serve, add the kale and gnocchi to the pumpkin sauce and stir to coat.
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Prime with fried sage and/or parmesan cheese, take pleasure in!
- Prep Time: quarter-hour
- Prepare dinner Time: half-hour
