Gnocchi with Pumpkin Sage Sauce
Yield: 4 servings
Calories: 442kcal
Easy gnocchi with pumpkin sage sauce ready in only 30 minutes! This tender potato pasta recipe is made with additional wholesome ingredients.
Ingredients
Gnocchi
- 3.8 ounces (106 g) instant mashed potatoes, 1 package
- 2 cups (480 ml) boiling water
- 2 cups (312 g) white whole wheat flour, or whole wheat flour
- 1 large egg
- ½ teaspoon (2 g) kosher salt, omit if using flavored potatoes
- ¼ cups (10 g) grated parmesan cheese
- 1 tablespoon (2 g) sliced chives
Pumpkin Sage Sauce
- 1 tablespoons (15 ml) olive oil
- 2 tablespoons sage, thinly sliced
- 1 teaspoon (3 g) minced garlic
- 2 tablespoons (16 g) minced shallots
- 1 cup (240 ml) whole milk
- 1 cup (228 g) pumpkin puree
- ½ cups (120 ml) unsalted chicken stock, or broth
- ½ teaspoon (2 g) kosher salt
- ¼ teaspoon black pepper
- ¼ cup (10 g) grated parmesan cheese
- 2 tablespoons (17 g) pumpkin seeds, or pepitas
- 1 tablespoon (4 g) chopped parsley
Instructions
- Hydrate the Potatoes - In a medium bowl, add the instant mashed potatoes and boiling water. Stir until thickened.
- Make the Dough - Make a well in the center of the potatoes. Add the flour, egg, and salt (if using unflavored instant potatoes). Mix with a spoon, then gently knead in the bowl or on a floured surface, dusting with more flour as needed, about 2 minutes. The dough should be smooth but not elastic, and dry to the touch.
- Portion and Shape - Divide dough into 8 pieces. On a lightly floured surface roll into a long rope about ½-inch thick. Cut into ½-inch pieces, dust with flour and arrange in a single layer on a floured rimmed baking sheet.If desired, use a gnocchi board to add ridges on the sides, or lightly press and roll them with the tines of a fork to add texture.
- Cook the Aromatics - In a large saute pan heat the olive oil over medium heat. Once hot, add sage leaves and cook until fragrant and lightly golden. Add the garlic and shallots and cook, frequently stirring for about 1 to 2 minutes until tender but not browned.
- Simmer the Sauce - Add the milk, pumpkin puree, chicken stock, salt, and pepper to the pan, whisking to combine. Stir and simmer for 5 to 7 minutes, until the mixture thickens slightly. Whisk in the parmesan cheese.If the sauce is too thick, gradually add more chicken stock or milk, one tablespoon at a time, until you reach the desired consistency. Taste and adjust seasoning with more salt and pepper if needed. Keep the sauce warm over low heat while you cook the gnocchi.
- Cook the Gnocchi - Bring a medium pot of salted water to a boil. Work in batches and cook for 1 to 2 minutes, or until the gnocchi float to the surface. Stir once after 30 seconds to ensure none are stuck to the bottom. Use a slotted spoon to transfer into the sauce.
- To Serve - Toss cooked gnocchi into the pumpkin sauce. Garnish with pepper, parmesan cheese, pumpkin seeds, and chopped parsley.
Notes
- Flour Substitutes: White whole wheat flour can be substituted with whole wheat, all-purpose or gluten-free flour. Start by adding 1 1/2 cup flour, then gradually add in more, kneading in between for a few seconds, until dough is dry to the touch.
- Adjusting the Gnocchi Dough: If gnocchi dough feels moist, continue adding flour 1 tablespoon at a time until proper texture is achieved.
- Subsituting the Milk: Use heavy whipping cream for a richer sauce. For a dairy-free alternative use almond, casher, soy, rice, or full-fat coconut milk.
- Make-Ahead: Freeze gnocchi on a floured sheet pan for 2 hours, then transfer to an airtight container for up to 2 months. Cook straight from the freezer. Refrigerate pre-cooked gnocchi by boiling, cooling in ice water, and tossing with olive oil. Store in an airtight container for up to 2 days.
- Storing: Store gnocchi and sauce in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 442kcal | Carbohydrates: 68g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 418mg | Potassium: 155mg | Fiber: 10g | Sugar: 3g | Vitamin A: 4500IU | Vitamin C: 9.1mg | Calcium: 230mg | Iron: 2.7mg
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