I really have no words for how good the combination of this homemade pumpkin gnocchi and spiced cream sauce is. The slight sweetness of the pumpkin contrasts perfectly with the salty sharpness of the cheese in the sauce, and the nutmeg, cinnamon, and tiny amount of ginger brings everything together in perfect harmony.
This is one of those recipes that looks and, more importantly, tastes elegant, complicated, and tiny-gourmet-restaurant-portion worthy, but is surprisingly easy to whip up in your kitchen– making this the perfect recipe to save in your arsenal for Thanksgiving (hint, hint). The best part about this particular pumpkin gnocchi recipe is that there are no fancy ingredients. I’d actually bet that you already have all the ingredients in your kitchen right now. In fact, that was originally the only reason I made this. No need to go to the grocery store, which was ideal since the weather here is gross, stormy, and quite cold today (and I already admitted my cooking laziness and the occasional catastrophic products of that laziness in another post).
What this turned into is the perfect rainy day meal (breakfast, if you need to whip this up and photograph it for a blog post like your’s truly). Warm, comforting, and a sweet/savory pairing of pumpkin and cheese- what a perfect meal! And it just goes to show, sometimes what you really need is right under your nose (or in your pantry) all along…
- 1 cup canned pumpkin puree (NOT pumpkin pie filling)
- 1 1/2 cups all purpose flour
- 1 egg
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- large pinch of salt
- Combine all ingredients in a large bowl, kneading with hands until it forms a ball of dough. If too sticky, add more flour.
- On a floured surface, roll out a small amount of gnocchi dough at a time into long, snakelike rods (seriously, just like when you made snakes out of clay or play dough as a kid).
- Slice small rectangular gnocchi out of the rods, trying to keep them uniform in size.
- As an added, totally optional touch, you can press the tines of a fork into each gnocchi to give them a textured surface.
- To cook, bring a pot of salted water to boil. Add the gnocchi a small batch at a time.
- Gnocchi are done cooking when they rise to the surface of the water. Remove with a slotted spoon and drain on paper towel.
- Toss with a small amount of olive oil to prevent gnocchi from sticking.
- 2 tbs butter
- 3/4 cup half and half
- 1/4 tsp cinnamon
- pinch of nutmeg
- pinch of ginger
- salt and pepper to taste
- 1/3 cup shredded parmesan cheese (or another sharp Italian cheese)
- Melt butter over medium-low heat in a small saucepan.
- Add half and half and spices, stirring until combined.
- Cook until thickened enough to coat the back of a spoon, about 5 minutes, stirring constantly.
- Add cheese and continue stirring until melted and sauce is well mixed.