Sweet Gnocchi

One of my favourite styles of pasta is gnocchi! I have a hard time finding packed gnocchi without any additives, and this is why I have gone ahead to make my very own version. This recipe is inspired by fall and will, therefore, include the sweet, starchy flavour of pumpkin.

Sweet Gnocchi

Ingredients 

Gnocchi Dough

• 2 cups pumpkin puree (fresh or canned) or 2 cups mashed sweet potato (equivalent to 1 large sweet potato or 2 medium sweet potatoes)
• 2-3 cups flour (I used quinoa, but you can use any flour you prefer; whole wheat, cassava etc…)
• 1/4 cup freshly grated parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon cinnamon

Gnocchi Sauce

• 1/2 cup grass-fed butter
• 10 – 15 fresh sage leaves
• 2 shallots, finely chopped
• 10 oyster mushrooms, chopped
• 1 cup lion’s mane mushroom, chopped
• 10 shitake mushrooms
• 1/4 cup freshly grated parmesan cheese
• 1 cup homemade or store-bought low sodium chicken or vegetable stock
• 1 cup heavy cream
• 1 teaspoon freshly grated nutmeg

Instructions

If you are using fresh pumpkin

• Preheat the oven to 400 degrees.
• Place your pumpkin on a baking sheet with the cut side up.
• Fill each half with 1 tbsp of water.
• Place another layer of parchment paper on top of the halves to conserve the moisture of the pumpkin.
• Leave pumpkin in the oven to roast for about 45 min or until it is soft.
• When complete, put the pumpkin aside so it can cool down.
• Once cool, scrape the insides into a separate bowl and discard the skin.

Gnocchi Sauce

• In a medium skillet heat your 1/2 cup of grass-fed butter.
• Once the butter has melted toss in shallots. Reduce your heat to medium and allow your shallots to cook until they are golden and transparent.
• Keeping the skillet at medium heat, add in your mushroom and sage. Stir and blend all the ingredients for about one minute.
• Then add the remainder of the elements: 1/4 cup pumpkin, stock, heavy cream, and 1/4 cup grated cheese.
• Continue to stir and smell! Once the sauce looks ready, add in your gnocchi!

Making your Gnocchi

• Clear out some counter space and mound 2 cups of flour. Create a crater in your flour pile and add salt, cinnamon and freshly ground nutmeg. Use a fork to combine the ingredients. Once again, create a crater in the center of your pile and add 2 cups of pumpkin or sweet potato and 1 cup grated parmesan cheese. Slowly, begin to incorporate the flour with the puree. Keep mixing the ingredients until you create a rounded mass. You want to knead the dough for about 4-5 minutes.
• Divide the dough into six equal pieces and begin to roll out each one into a cylinder 1 inch in diameter. If the dough is too sticky, add more flour. Once you have, your six strips, cut 1/2 inch long pieces. Transfer your gnocchi into a baking sheet and cover with a clean damp cloth. Repeat the following process until you have used up all your dough.
• Fill a pot with about 1 litre of water. Add two teaspoons of salt. Bring the salted water to a boil. Add your gnocchi. Let the gnocchi cook until they rise to the surface of the water.
• Once complete, drain the pot and transfer gnocchi into a skillet filled with your delicious creamy sauce. Toss and combine. Serve immediately with freshly grated nutmeg and parmesan.

This is truly one of my favourite rich and creamy pasta dishes. I hope you enjoy it!