Pumpkin Gnocchi with Gruyere Cream Sauce

This Pumpkin Sage Gnocchi with Gruyere Cream Sauce is a hearty dish that showcases the flavors of autumn. The gnocchi, made from potatoes and pumpkin, offer a comforting texture, while the creamy Gruyere sauce adds richness. It’s an excellent choice for a weeknight dinner or a gathering with friends, providing a delicious way to enjoy seasonal ingredients.

Servings: 4

Prep Time: 30 minutes

Cook Time: 10-20 minutes

Total Time: 50 minutes

Ingredients

For the gnocchi:

• 4-5 gold potatoes (or 1 large russet potato)

• 1/2 cup pumpkin purée

• 1 1/2 - 2 cups all-purpose flour (plus more for kneading and dusting)

• Fresh rosemary (for stems)

For the sauce:

• 2 tbsp butter

• 2 cloves garlic, minced

• 1/2 cup milk

• 1/4 cup heavy cream

• 1 tbsp cream cheese

• 2 oz Gruyere cheese

• Fresh sage (optional, finely chopped)

• Salt and pepper, to taste

• 2 tbsp toasted pine nuts (for garnish)

Instructions

1. Prepare the Potatoes: Peel and chop the potatoes into even-sized pieces. Boil in salted water until fork-tender (about 15-20 minutes). Drain and transfer to a large bowl.

2. Mash and Combine: Mash the potatoes until smooth, then mix in the pumpkin purée. Gradually add flour, 1/2 cup at a time, until a soft, slightly sticky dough forms.

3. Knead the Dough: On a floured surface, knead the dough gently until smooth, adding more flour as needed.

4. Shape the Gnocchi: Divide the dough into small pieces (weighing 10-25g each). Roll into balls and use a skewer or the back of a knife to create pumpkin-like indents. Place a small sprig of rosemary in the center as the stem.

5. Cook the Gnocchi: Heat ghee or oil in a large skillet over low heat. Add the gnocchi balls and cook with the lid on for about 8-10 minutes, turning occasionally for even cooking.

6. Make the Sauce: In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in milk, heavy cream, and Gruyere, cream cheese until smooth. Add fresh sage, or herbs of choice, and season with salt and pepper. Simmer until slightly thickened.

7. Serve: Spoon the Gruyere cream sauce onto a serving dish, top with the sautéed pumpkin gnocchi, and garnish with toasted pine nuts.

Additional Tips

• Variations: Try adding different herbs like thyme or nutmeg for added flavor.

• Substitutions: You can use butternut squash puree instead of pumpkin for a different taste.

• Common Mistakes: Be careful not to over-knead the dough, as this can make the gnocchi tough.

Storing Instructions:

• How to Store Leftovers: Store leftover gnocchi and sauce in an airtight container in the fridge.

  • They will last up to 3 days in the fridge.

• Reheating Tips: Reheat gently in a skillet over low heat, in an air fryer, or the microwave until warmed through.