Gnocchi With Mushrooms & Pumpkin Cream Sauce Recipe

Cooking Directions

• STEP 1.Start by making the gnocchi. Boil the potatoes until tender, then mash them and mix with flour to form a dough.
• STEP 2.Roll the dough into long ropes and cut into bite-sized pieces. Boil the gnocchi until they float to the surface, then drain.
• STEP 3.In a separate pan, sauté the mushrooms with butter and garlic until golden brown. Set aside.
• STEP 4.To make the pumpkin cream sauce, heat butter in a saucepan and add flour to make a roux. Gradually whisk in cream and pumpkin puree.
• STEP 5.Season the sauce with salt, pepper, and a pinch of nutmeg. Simmer until thickened.
• STEP 6.Add the cooked gnocchi and sautéed mushrooms to the sauce, tossing gently to coat.
• STEP 7.Serve the gnocchi with mushrooms and pumpkin cream sauce hot, garnished with fresh herbs if desired.

Cooking Tips

• Make sure to use starchy potatoes like russet or Yukon gold for the gnocchi, as they will yield a fluffier texture.
• When rolling the gnocchi dough, lightly flour your hands and work surface to prevent sticking.
• For a richer flavor, you can add grated Parmesan cheese to the pumpkin cream sauce.

Storage and Serving

• Leftover gnocchi with mushrooms and pumpkin cream sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the dish in a saucepan over low heat, adding a splash of cream or broth to prevent drying out.
• Serve the gnocchi with a sprinkle of freshly grated Parmesan cheese and a side of crusty bread for a complete meal.