Description
A comforting autumn dish featuring homemade pumpkin gnocchi baked with cheese and herbs for a creamy finish.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 tablespoons olive oil
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- Fresh sage leaves for garnish
Instructions
- In a large bowl, mix pumpkin puree, flour, egg, salt, and nutmeg until a dough forms.
- On a floured surface, roll the dough into ropes and cut into 1-inch pieces to form gnocchi.
- Boil the gnocchi in salted water until they float, then drain.
- In a baking dish, toss the gnocchi with olive oil, garlic, and half of the Parmesan cheese.
- Pour heavy cream over the mixture and top with remaining Parmesan and sage leaves.
- Bake in a preheated oven at 375°F for 25 minutes until golden and bubbly.
Notes
For a vegan version, substitute egg with flaxseed mixture and use plant-based cheese and cream.
Nutrition
- Calories: 450
- Sugar: 3g
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g