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Creamy Pumpkin Gnocchi

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 Creamy Pumpkin Gnocchi
Recipe for the week of October 23-27, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine American, Fusion, Italian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Yield 2 servings
Ingredients
Gnocchi
  • ½ cup potato flakes premade
  • 1 cup all purpose flour as needed
  • ½ large egg lightly beaten
  • ¼ cup canned pumpkin
  • 2 fresh sage leaves minced
Creamy Sauce
  • 1 tablespoon butter cubed
  • 2 fresh sage leaves minced
  • 1 garlic clove minced
  • 1 tablespoon all purpose flour
  • 1 tablespoon heavy cream
  • Dash salt
  • 1/3 cup reserved pasta water
  • 1 tablespoon Parmesan cheese
MASTERS CLASS ONLY: Tuscan White Bean Salad
  • 2 teaspoon oil from sundried tomatoes
  • ¼ cup yellow onion chopped
  • ¾ cup mushrooms diced
  • 1 sun dried tomato chopped
  • 1 tablespoon olive oil
  • 1 can white beans drained, rinsed and patted dry, 14 ounce
  • 1 green onion finely sliced
  • 1 roma tomato freshly chopped
  • 1 tablespoon Italian flat leaf parsley minced
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
Course Main Dish
Cuisine American, Fusion, Italian
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Yield 2 servings
Ingredients
Gnocchi
  • ½ cup potato flakes premade
  • 1 cup all purpose flour as needed
  • ½ large egg lightly beaten
  • ¼ cup canned pumpkin
  • 2 fresh sage leaves minced
Creamy Sauce
  • 1 tablespoon butter cubed
  • 2 fresh sage leaves minced
  • 1 garlic clove minced
  • 1 tablespoon all purpose flour
  • 1 tablespoon heavy cream
  • Dash salt
  • 1/3 cup reserved pasta water
  • 1 tablespoon Parmesan cheese
MASTERS CLASS ONLY: Tuscan White Bean Salad
  • 2 teaspoon oil from sundried tomatoes
  • ¼ cup yellow onion chopped
  • ¾ cup mushrooms diced
  • 1 sun dried tomato chopped
  • 1 tablespoon olive oil
  • 1 can white beans drained, rinsed and patted dry, 14 ounce
  • 1 green onion finely sliced
  • 1 roma tomato freshly chopped
  • 1 tablespoon Italian flat leaf parsley minced
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
Instructions
Gnocchi
  1. Bring a large pot of water to boil.
  2. Add water and potato flakes into a bowl. Make a well with the instant potatoes. Then add egg, pumpkin, flour and minced sage. Knead until you form a soft dough. May need to keep adding flour to the dough the more you knead.
  3. On a floured surface, roll a portion of the dough into a 1/2-inch-thick rope. Cut crosswise in ¾-inch pieces. Press and roll each piece on a gnocchi board or fork. Cook gnocchi in batches in boiling water until they float to the top. Remove with slotted spoon. Don’t forget to save the pasta water!
Creamy Sauce
  1. In a large skillet melt butter over medium heat. Add sage and garlic, cook until fragrant. Sit in flour until smooth, then gradually whisk in cream, salt and pasta water. Bring to a boil, stirring constantly and cook until thickened. Add gnocchi, toss to coat. Serve with parmesan cheese on top.
MASTERS CLASS ONLY
  1. In a skillet add the reserved oil from the sun-dried tomato. Once the oil is shimmering add the onion, mushroom, and sun-dried tomato. Sauté until onion is translucent and mushrooms are browned.
  2. In a large bowl, whisk together the olive oil, lemon, salt and pepper. Then add the beans, green onion, tomato, parsley and the mushroom mixture.