Gnocchi with Pumpkin Thyme Sauce
Gnocchi with Pumpkin Thyme Sauce is fall food at its finest! Easy to prepare and oh so tasty, this vegetarian dish is ready in just 30 minutes and will have your family asking for seconds!
Ingredients
- 2 16 ounce packages Gnocchi
- 4 cloves Garlic minced
- 1 Shallot minced
- 1 Tablespoon Olive Oil
- ⅔ cup White Wine
- 2 Tablespoons Tomato Paste
- 1 ½ cups Vegetable Broth
- 1 cup Canned Pumpkin
- ¼ cup Milk any type
- 1 Tablespoon Fresh Thyme Leaves
- ¼ teaspoon Cinnamon
- pinch Nutmeg
- Black Pepper to taste
- 2 Tablespoons Parmesan Cheese for garnishing
Instructions
- Mince the shallot and garlic cloves.
- Heat the oil in a large skillet over medium heat. Add the shallot and cook for 2 minutes or until tender.
- Add the garlic and white wine, and cook for 5 minutes or until most of the liquid has absorbed.
- Add the vegetable broth, and whisk in the tomato paste.
- Whisk in the pumpkin, then add the milk, thyme, cinnamon and nutmeg. Bring to a boil, then lower heat, cover, and simmer for 10 minutes.
- While the sauce is simmering, bring a large pot of water to a boil and cook the gnocchi according to package directions.
- Drain the gnocchi and stir them into the pumpkin sauce.
- Sprinkle with black pepper, and garnish with parmesan cheese and additional fresh thyme if desired.
Notes
- You may substitute 1 teaspoon of dried thyme leaves, in place of the fresh thyme.
- I used oat milk, but any type of milk will do.
- This pumpkin gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended, as the gnocchi will become mushy.
Nutrition
Serving: 10Calories: 159kcalCarbohydrates: 32gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 331mgPotassium: 199mgFiber: 1gSugar: 2gVitamin A: 3988IUVitamin C: 3mgCalcium: 32mgIron: 1mg