Pumpkin Alfredo Gnocchi
gnocchi, butter, shallot, pumpkin purée, cream, whole milk, parmesan
Gnocchi are one of those gut-sticking, hearty foods that are great for fall and winter. When cooked right, they’re soft as clouds and make you feel all warm and fuzzy inside.
While you can serve gnocchi with a multitude of sauces and in so many different preparations, this recipe is of the pumpkin variety. (And for the record, pumpkin is great all year round, not only in the fall and winter). Enjoy and stay warm!
Pre-made sweet potato gnocchi (plain is fine too for a milder, less “fall inspired” dish)
1 tablespoon butter
1 shallot, diced
½ cup pumpkin purée
¾ teaspoon store-bought pumpkin spice blend
½ cup cream
1 cup whole milk
¼ cup parmesan cheese, grated
Salt, to taste
Black pepper, to taste
Cook gnocchi according to package directions and set aside.
Lightly brown the diced shallot with butter over medium heat in a medium-sized saucepan.
Add pumpkin purée. Mix and cook, continuously stirring, for about 1 minute.
Add milk and cream, and stir until uniform. Bring to a boil.
Reduce heat and allow to simmer, stirring occasionally, for about 5 mins to thicken.
Add the parmesan cheese, salt, and pepper. Stir to combine. Add in the cooked gnocchi and serve.