Creamy Pumpkin Gnocchi Recipes

GNOCCHI WITH BACON & CREAMY PUMPKIN SAUCE

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add gnocchi to the pan with the bacon fat and cook, stirring often, until plumped and starting to brown, about 5 more minutes. Transfer to a bowl.
• Add oil and onion to the pan; cook, stirring, until softened and starting to brown, about 5 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Whisk milk and cream cheese in a small bowl; add to the pan along with pumpkin and pepper. Bring to a simmer, reduce heat to maintain the simmer and cook, stirring, until thickened, 4 to 5 minutes. Add the bacon, gnocchi and Parmesan; cook, stirring, until heated through, about 2 minutes more.

EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

Steps:

• Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
• Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
• Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
• Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
• Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
• Optional: Use a fork to press down lightly on the cut side of the gnocchi.

CREAMY PUMPKIN GNOCCHI

Steps:

• In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.

HOMEMADE PUMPKIN GNOCCHI

Steps:

• Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you don't overmix or gnocchi will be tough.
• Turn dough out onto a lightly floured surface and roll into several 1-inch wide "snakes." Cut each snake into 1-inch pieces.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.
• While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.
• Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.

CREAMY BUTTERY TUSCAN GNOCCHI RECIPE

Steps:

• Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
• Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
• Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
• Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
• Stir in the spinach leaves and cook until wilted, about 1 minute.
• Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
• Season with a little extra salt & pepper, if needed, to suit your taste.
• Serve immediately.*

PUMPKIN GNOCCHI WITH FRIED SAGE AND CREAM SAUCE

Steps:

• Bake pumpkin and boil potato: Pre-heat oven to 350 fahrenheit (180 celcius) and line two baking sheets with parchment paper. Peel and scrape out the seeds of a sugar pumpkin or butternut squash and cut into thin slices and place on the baking sheets.. Bake for 15 minutes. Meanwhile, peel a potato and boil it. About 20-30 minutes.
• Mash pumpkin and potato: When the pumpkin is still warm, crush the pumpkin with a potato ricer or in a food processor, along with the boiled potato. (Pumpkin can be too rich in water and the starch in the potato helps it thicken). On a clean work surface, add the flour, salt, pepper and nutmeg and create fountain with a well in the middle to add the pumpkin and potato mash. Give it a quick mix and make another well.
• Mix the dough: Whip the egg quickly together and pour into the well. Mix together just until homogeneous.
• Shape the dough: Work the dough as little as possible and quickly so the starch doesn't have time to make everything sticky. Divide the dough into 6 equal pieces and roll each piece into a cylinder about 1 inch in diameter, and cut them 1/2 inch thick.
• Shape the gnocchi: You can either leave them as is, shape on a gnocchi board or using the prongs on a fork to give them the classic gnocchi shape. However, this is a sticky dough so it may be difficult to shape them. Place them on a floured cloth on top of a baking sheet, making sure they don't touch each other.
• You can now freeze them or cover them with a towel while you prepare the sauce.
• Brown butter: Cut butter into smaller, equal pieces and add to a saucepan (easier to see the browning if you choose a light colored one). Melt and let it simmer for about 7-10 minutes or until it has browned and smells nutty.
• Cook mushroom: In the butter, add chopped chanterelles and shallot onion and cook until mushrooms are soft and has absorbed some of the butter, about 5-7 minutes. Work in batches, especially if you use fresh chanterelles.
• Simmer 15 minutes: Remove the chanterelles from the pan and if needed, deglaze the pan with a little white wine. Once done, add the rest of the white wine, along with the heavy cream, vegetable stock, Worcestershire sauce, thyme. Let it simmer for 15 minutes or until thickened. Stir in shredded parmesan cheese at the end. Season with salt and pepper if desired. Add mushroom mix back in.
• Brown butter: Brown butter in a cast iron skillet on medium high heat, about 7 minutes, until it smells nutty.
• The sage: Add the whole sage leaves and fry for 30 seconds or until crispy. Take them out and leave them to dry on a paper towel.
• Boil gnocchi: Meanwhile, boil gnocchi in salted water (they can be boiled directly from the freezer). Take them out with a slotted spoon once they have risen to the top. Work in batches so you don't overcrowd the pot and skillet.
• Fry gnocchi: Add the boiled gnocchi to the cast iron skillet and fry for a couple of minutes total.
• Serve: Add to serving bowls, ladle the sauce over and top with the crispy sage leaves.