Pumpkin Gnocchi with Creamy Garlic Sauce
Pumpkin Gnocchi with Creamy Garlic Sauce is a comforting and flavorful dish featuring pillowy gnocchi made from mashed pumpkin and potatoes, served with a rich, creamy garlic sauce. This cozy meal is perfect for fall and sure to satisfy your taste buds with its delicious blend of textures and flavors.
Pumpkin Gnocchi with Creamy Garlic Sauce is a comforting and flavorful dish that combines soft, pillowy gnocchi with a luscious, rich sauce. Made with a blend of mashed pumpkin and potatoes, the gnocchi are lightly pan-fried to a golden crisp while maintaining a tender, melt-in-your-mouth texture. The creamy garlic sauce, featuring onions, Parmesan cheese, and a hint of pumpkin purée, brings a velvety smoothness that perfectly complements the gnocchi. Garnished with fresh arugula and crunchy pumpkin seeds, this dish offers a beautiful contrast of textures and a deliciously warm, hearty flavor that’s sure to delight.
Ingredients
Nutritional Information
- Calories: 350
- Protein: 7g
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Sugar: 6g
- Sodium: 350mg
- Cholesterol: 40mg
Directions
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Peel and cut the pumpkin into small pieces. Microwave for about 5 minutes or until soft. Mash well or blend in a mixer.Microwave the potatoes until tender, then mash or blend until smooth.
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In a bowl, combine mashed pumpkin, mashed potatoes, all-purpose flour, potato starch, and salt. Mix well, then gently knead into a smooth dough. Cover and let it rest at room temperature for about 20 minutes.
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Roll the dough into a long log and cut into small 13g portions. Roll each portion into a ball. To create a pumpkin shape, gently press a center indentation, then score 8 equal sections around it. Place a pumpkin seed in the center of each piece.
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Bring a pot of water to a boil and add the gnocchi. Cook for about 7 minutes. The gnocchi are ready when they float to the surface and have an even color. In a hot pan, add a little cooking oil and fry the gnocchi until golden brown and crispy on the bottom.
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In a hot pan, melt the butter and sauté the chopped onion and garlic until soft and translucent. Add the milk, heavy cream, Parmesan cheese, and pumpkin purée. Stir well. Season with salt and black pepper. If desired, blend for a smooth texture. Heat the sauce gently before serving.
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Pour the warm sauce onto a plate. Stack the pumpkin gnocchi into a tower. Garnish with fresh arugula for a vibrant touch.
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