It's pumpkin season! And you know what that means - pumpkin gnocchi, and pumpkin sauces. Typically, we have seen that pumpkin gnocchi goes well with a brown butter sage sauce (we have tried and loved that) but we wanted to mix it up here - and so glad we did! Takes less than 15 minutes, it's so easy and so good! This recipe was inspired by The Thirsty Feast.
Serves: 3
Prep time: 5 minutes
Cook time: 10 minutes
Total Time: 15 minutes
Ingredients
14 oz pumpkin gnocchi
2 Tbsp butter
1 tsp fresh thyme
1 cup pumpkin puree
¼ cup heavy cream
½ cup crumbled gorgonzola
dash nutmeg
dash cinnamon
pinch pumpkin spice
salt and pepper to taste
Process
Melt the butter in a large saucepan, over medium-low heat. Add the pumpkin puree and thyme and stir well.
Cook for 5 minutes, stirring often. Add the heavy cream and mix well to combine.
Turn to a simmer and add the Gorgonzola, nutmeg, cinnamon, and pumpkin pie spice. Salt and pepper to taste. Add the gnocchi and serve with additional Gorgonzola on top
Comments