Creamy Pumpkin Gnocchi

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I typically do not like pumpkin flavored anything. However, someone made this for a potluck we had at church and I was hooked! She shared her recipe with me and I made it exactly as given. It was so good. I think next time I will add a little pumpkin spice to the sauce. Enjoy!

Easy

Creamy Pumpkin Gnocchi

Ingredients

For 4 Person(s)

Ingredients

  • 2 tablespoons fresh sage, chopped
  • 1 16 oz package gnocchi. Usually sold in the same aisle as dried pasta like spaghetti.
  • 1/2 cup shallots, sliced
  • 8 ounces white mushrooms, sliced.
  • 2 tablespoons dry sherry
  • 1/2 teaspoon salt (more or less to taste)
  • 1/2 teaspoon pepper (more or less to taste)
  • 1 cup canned pumpkin puree
  • 1/2 cup half and half
  • 1/4 cup water
  • Shaved parmesan cheese

Creamy Pumpkin Gnocchi Directions

  1. In a large non-stick skillet, heat two tablespoons of the oil and the sage and cook until the sage sizzles to a crisp but do not overcook. Add gnocchi and cook, stirring regularly, until gnocchi is brown. Around 5-7 minutes. Transfer to a bowl and set aside, covered, until ready to use.
  2. Heat the 1 tablespoon of oil remaining over medium heat. Add shallots. Stir and cook for about 1 minute. Add mushrooms and cook and stir until the mushrooms begin to brown, about 4-5 minutes. Add sherry, salt and pepper and cook until the liquid has evaporated. About 1-2 minutes. Stir in pumpkin, half and half and water and cook while stirring until the sauce thickens and bubbles. 
  3. Serve over gnocchi and put cheese on top. Delicious!

Nutrition facts

(vegetarian)
Per Serving

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