Description
A delicious recipe for pumpkin gnocchi served with a creamy spinach sauce, perfect for dinner.
Ingredients
Scale
- 8 ounces pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
- 1 large egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
- Whole cloves, to help mimic pumpkin stems
- Toothpicks or food safe string, for shaping
- 2 tablespoon unsalted butter
- 2 tablespoon flour
- 1 teaspoon garlic minced
- ¾ cup whole milk
- 1 cup heavy cream
- 1 teaspoon Italian seasonings
- ½ each Salt & pepper to taste
- 8 oz baby spinach
- ¼ cup parmesan cheese freshly grated
- ½ cup shredded mozzarella cheese
- 1 teaspoon red chili flakes
- Fresh basil to garnish
Instructions
- Prepare the pumpkin by draining some of the liquid out. To do this, line a bowl or a strainer with a few layers of paper towels, then place the pumpkin puree on top of the paper towels. Let this sit for 10 minutes.
- Gently mix together all of the ingredients in a large bowl. A soft but pliable dough will form; if the dough is too wet or sticky, add additional flour as needed 1 tablespoon at a time.
- Sprinkle a little flour on a clean countertop or cutting board.
- Taking about 1 tablespoon of dough at a time, roll the dough between your palms to create a ball shape, set the ball onto your floured surface. Repeat this until all the dough has been rolled.
- Fill a large pot with water and bring to a boil, season the water with a pinch of kosher salt.
- Using the side of a toothpick or a piece of string to create pumpkin markings on each dough ball, then very gently press down the top just a bit to make the ball a little more squat in shape.
- Once all of the gnocchi are shaped and the water is boiling, carefully slide them into the pot of water.
- Let the gnocchi boil until they begin to float; once they are floating, give them another minute or two then take them out of the water.
- Place a whole clove into the top of each gnocchi to look like a pumpkin stem.
- Serve gnocchi with your favorite sauce! (it is recommended to remove the clove before eating.)
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium flame. Add butter; once butter is melted, sprinkle the flour and cook for a minute.
- Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt, and pepper. Cook until the sauce thickens for 4-5 minutes.
- Add the baby spinach and cook until the spinach is wilted.
- Sprinkle the parmesan cheese over the sauce. Cook for a minute until everything comes together. Place pumpkin gnocchi in the sauce.
- Layer the skillet with mozzarella cheese on top and sprinkle some red chili flakes. Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling.
- Garnish the cheesy pumpkin gnocchi skillet with fresh basil and serve while it is still warm.
Notes
- Make sure to drain the pumpkin puree well to avoid a sticky dough.
- Adjust the seasoning in the sauce according to your taste.
- Remove the cloves before serving for a better eating experience.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiling and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
Keywords: Pumpkin gnocchi, creamy spinach sauce, dinner recipe, Italian cuisine