Pumpkin gnocchi with mushroom sauce
Pumpkin gnocchi recipe
Pumpkin gnocchi is a really delicious version of classic gnocchi. It is usually made with potatoes, but here we use pumpkin instead, baked tender in the oven.
We can't think of anything more rewarding than conjuring up your own pasta or gnocchi. But believe us when we say that it really isn't as difficult or time-consuming as it might sound. Once you've baked the pumpkin, it only takes about half an hour before the freshly cooked gnocchi can be put on the table.
In this recipe for pumpkin gnocchi we use buckwheat flour. The flour's nutty flavor gives the gnocchi a really delicious twist, and it also makes the recipe gluten-free. You can easily use regular wheat flour instead.
Your gnocchi can be eaten immediately or stored in the refrigerator and cooked the night before or the next day. You can also freeze the freshly cooked gnocchi (or perhaps half the batch) for later use.
TIP: Also try gnocchi with browned butter and sage, gnocchi with pumpkin sauce or butterbean gnocchi with greens
Gnocchi with mushroom sauce
It can be eaten as is, stirred into pasta sauce or pesto, or added to a stew.
For the delicious pumpkin gnocchi, we prefer to make a rich, creamy mushroom sauce. Along with a little (okay, a lot..) fresh, shaved parmesan and sage, you have the most mmmmhm-worthy dinner I've had in a long time.
The sauce is made from roasted mushrooms and sage, which are stirred into cream and a little white wine. Together, it makes for a completely irresistible sauce!
TIP: Also try whole grain risotto with mushrooms, bruschetta with mushrooms or tacos with mushrooms
