Pumpkin Gnocchi
Fluffy gnocchi is swimming in a creamy and (slightly) spicy pumpkin sauce. It's seasoned with warm spices and evokes fall.
Servings: 4 people
Ingredients
- 1 pound gnocchi
- 1.5 cups heavy cream
- ¾ 15-oz can pumpkin puree not pumpkin pie mix!
- 6-8 garlic cloves minced
- ½ medium yellow onion finely chopped
- ¼ cup vodka optional
- 2 tbs tomato paste
- 1.5 teaspoon pumpkin pie spice
- 1.5 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- ¼ cup freshly grated parm or Locatelli plus more for topping
- fresh parsley chopped, for garnish
Instructions
- Add a tablespoon of olive oil to a pan with high sides. Add the onion and cook until softened, about 5 minutes. Then, add the garlic and cook for 1 minute. Next, add the tomato paste and stir. Cook for about 3 minutes, and then add the vodka if using. Stir, and let cook until it no longer smells of alcohol, about 5 minutes.
- Add the pumpkin puree, salt, red pepper flakes, and pumpkin spice. Stir to combine, and then let cook on low for about 10 minutes.
- Slowly pour in the heavy cream. It'll be very white at first, just keep stirring it until everything combines. Bring it to a gentle boil, then lower to a simmer, cover, and let cook for about 15 minutes. In the meantime, bring a pot of water for the gnocchi to a boil.
- At the end of cooking the sauce, add about ¼ cup of grated Locatelli or parm and stir it in. Taste for seasoning and add as needed.
- The gnocchi will only take about 2 minutes. Once they float, use a slotted spoon to add them directly to the sauce. If the sauce is too thick, add some pasta water to thin it out to your preferred consistency. Serve with a nice sprinkle of more grated cheese, red pepper flakes, and chopped fresh parsley.