Celebrate fall, Halloween, and Canadian Harvest season with this delicious pumpkin Gnocchi recipe. Pumpkin's naturally creamy, earthy flavours made into a hearty gnocchi pairs perfectly with a decadent Creamy Swiss white sauce, this dish is sure to warm you up and keep you satisfied.
Pumpkin Gnocchi Ingredients
· 1 1/3 cups pumpkin purée
· 3 medium potatoes, peeled
· 2 cups of white flour and more as needed
· 1 tsp sea salt
· 2 large handfuls of fresh spinach
· Pinch of nutmeg
1. Cut the potatoes into pieces and boil them until fork-tender. Strain the boiled potatoes then mash with a potato masher.
2. Mix the mashed potatoes; pumpkin purée, flour, salt and nutmeg in a large bowl using a wooden spoon then knead it with your hands to form a smooth dough. Add more flour as needed to hold the dough together (Don’t over mix the dough or your gnocchi will be tough).
3. Cut the dough into 6 pieces. On a floured surface, one at a time, roll your pieces into long ropes of dough and then cut them into 1 inch pieces. Dust the pieces with a bit of flour.
4. Press each gnocchi piece along the tines of a fork and roll it down the fork to make ridges.
5. Arrange the finished gnocchi in a single layer on a cookie sheet lined with parchment paper.
6. Bring a large pot of salted water to a boil. Drop some gnocchi into the boiling water and cook until they float to the surface of the water. Be sure not to over crowd your pot or let the gnocchi stick to the bottom of the pot. Remove the cooked gnocchi with a slotted spoon and set aside to drain.
7. After all of the gnocchi have been boiled, in a non-stick pan, sautée the gnocchi in some vegan butter over medium high heat until golden brown and slightly crispy.
8. Add the spinach to the hot pan and mix until the spinach is wilted down. This should only take a couple of minutes.
Creamy Swiss Sauce Ingredients
· 1 wheel of Fauxmagerie Zengarry Creamy Swiss cashew cheese
· Splash of white wine
· ¼- ½ cup of vegetable broth
· Salt and pepper to taste
· Pinch of nutmeg
Creamy Swiss Sauce Instructions
In a saucepan over medium heat combine all the ingredients and stir until smooth and creamy.
1. In a small pan over medium heat, heat 1 tbsp of olive oil and a pinch of salt. Add 8-10 fresh sage leaves and cook 2 minutes on each side. Remove the leaves to a piece of paper towel.
2. Toast 2 Tbsp of pine nuts in the same oiled pan until slightly browned.
3. Place the cooked gnocchi onto a serving dish and drizzle with the cheesy sauce. Sprinkle the gnocchi with toasted pine nuts and garnish with crispy sage leaves and freshly ground black pepper.