Creamy Pumpkin Gnocchi Recipes
CREAMY PUMPKIN GNOCCHI
We had homemade gnocchi frequently while growing up. This creamy pumpkin gnocchi recipe was always my favorite. They do require some time to make, but they're worth it! -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 327 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
HOMEMADE PUMPKIN GNOCCHI
I've always loved pumpkin and this homemade gnocchi recipe is no different.
Provided by brownie3775
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 266.1 calories, Carbohydrate 33 g, Cholesterol 22.2 mg, Fat 6.9 g, Fiber 4 g, Protein 19.4 g, SaturatedFat 4 g, Sodium 880.8 mg, Sugar 12.3 g
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