Indulge in the Creamy and Comforting Delights of Pumpkin Gnocchi A Culinary Ode to Fall
Indulge in the Creamy and Comforting Delight of Pumpkin Gnocchi, A Perfect Reflection of Fall's Beauty and Flavors
As fall sets in, I find myself irresistibly drawn to all things pumpkin. The aroma of warm pumpkin bread, the sweetness of pumpkin cakes, and of course, the iconic PSL. But let’s not forget about pumpkin’s savory side! Picture this: a creamy and herb-infused pumpkin sauce enveloping fluffy pillows of gnocchi. It’s like a cozy, flavor-packed fall dream come true. And guess what? This one-pot creamy pumpkin gnocchi can be yours in just 30 minutes! Trust me, this recipe is the reigning champion of all fall recipes.
Now, let’s dive into the delightful ingredients that make this dish a pumpkin lover’s paradise:
- Onions: The flavorful foundation of any good recipe.
- Garlic: Measure with your heart, because garlic is pure magic.
- Cumin: Adds a warmth that will make your taste buds dance.
- Nutmeg: An optional but delightful addition that pairs perfectly with pumpkin.
- Thyme: Dried thyme brings warmth and savory goodness to the gnocchi.
- Tomato paste: The sweet and savory touch that completes the pumpkin’s flavor journey. Think of it as pumpkin à la vodka sauce.
- Pumpkin puree: Make sure to use regular pumpkin puree and not the pie mix. It’s not just the iconic flavor of the season, but also packed with nutrients.
- Vegetable broth: Choose your favorite pre-packaged broth to adjust the sauce’s texture.
- Heavy cream: If you prefer a dairy-free version, coconut milk or your favorite milk can be substituted. But trust me, a splash of heavy cream adds that silky texture we all crave.
- Lacinto kale: Sneak in some extra greens and a delightful texture to the pasta.
- Gnocchi: Opt for shelf-stable gnocchi instead of frozen or refrigerated ones. Pan-frying them creates a crispy exterior that takes this dish to a whole new level.
Now, let’s talk about the gnocchi. Forget the traditional boiling method that often leads to dense and heavy bites. We’re taking the rebellious route here. Pan-frying the gnocchi is a game-changer. No more dense blobs of potato! Instead, you’ll have golden and crispy gnocchi on the outside, while the inside remains light and fluffy. Trust me, the textural contrast against the creamy and rich sauce is pure bliss. You can prepare the gnocchi separately and toss them in the sauce right before serving. This way, you’ll experience the ultimate fusion of fresh, crunchy, creamy, and absolutely delicious dinner all at once.
But wait, there’s more! Let’s talk about storage and reheating leftovers for those lucky enough to have any. To keep your leftovers in tip-top shape, store the sauce in an airtight container in the fridge. Since gnocchi tends to absorb liquid, the sauce might thicken overnight. Don’t worry, just add extra vegetable broth when reheating. I suggest using the microwave to avoid excessive liquid in the gnocchi, ensuring a perfect reheating experience.
So, what are you waiting for? Grab your ingredients, put on your apron, and let’s create a pumpkin masterpiece! Get cozy with a bowl of saucy, creamy, and flavor-packed pumpkin gnocchi. Fall has never tasted this good. Don’t forget to share your masterpiece with us on social media by tagging @VoiceAngel. We can’t wait to see your culinary achievements!
- Author: Suruchi Avasthi
- Total Time: 45 minutes
- Yield: 2 servings
Description
Saucy, creamy, and filled with all the fall flavors, this pumpkin gnocchi is the perfect autumn weeknight dinner.
Ingredients | Units | Ingredients | | —– | ———– | | 5 tablespoons | olive oil, divided | | 1/2 large yellow onion | diced | | 1 teaspoon | ground cumin | | 1/4 teaspoon | freshly grated nutmeg | | 1/2 teaspoon | dried thyme | | 3 garlic cloves | chopped | | 2 tablespoons | tomato paste | | 1 can | pumpkin puree | | 16 ounces | vegetable broth | | 1/4 cup | heavy cream | | 17-ounce package of | gnocchi | | 1/2 bunch of | kale, chopped | | fried sage and parmesan | for garnish |
Instructions 1. Add 2-3 tablespoons of olive oil to a large pot on the stovetop and heat over medium heat. Add the diced onion and spices, along with a pinch of salt and pepper. Cook until the onion turns translucent. 2. Stir in the garlic and tomato paste, and sauté for about two minutes until the tomato paste darkens to a brick red color. 3. Add the pumpkin puree and stir to combine. Let the pumpkin heat through before gradually adding the vegetable broth, stirring as you pour to ensure a smooth mixture. Bring to a simmer and let it cook for approximately 15 minutes to thicken the sauce slightly. 4. While the sauce cooks, prepare the gnocchi. In a separate pan, add 2-3 tablespoons of olive oil and heat over medium heat. Add the dry gnocchi (avoid using fresh or boiled gnocchi) and sauté for about 15 minutes until they develop a crisp golden exterior. Remove from heat. 5. To finish the sauce, add the heavy cream and stir. For a smoother sauce, you can use an immersion blender or transfer the sauce to a blender and blend until smooth (be cautious, the sauce will be hot!). 6. When ready to serve, add the chopped kale and pan-fried gnocchi to the pumpkin sauce, stirring to coat everything evenly. 7. Top with fried sage and/or parmesan cheese for an extra touch of delight. 8. Enjoy your pumpkin gnocchi creation!
Prep Time: 15 minutes Cook Time: 30 minutes
Did you make this recipe? Share a photo and tag @VoiceAngel – we can’t wait to see what you’ve made!
