Pumpkin gnocchi

I haven’t been cooking much. Good thing my husband grills a lot. He made really good fries on the grill last night.

The other week one of my relatives posted a link to a recipe for pumpkin gnocchi in ginger-sage cream sauce. Doesn’t that sound amazing? And with no potatoes–just squash and a bit of flour.

She said it didn’t turn out well for her, and the recipe warned about the softness of the dough, so I ignored the bit about not adding too much flour and added a ton of flour. And didn’t bother making the dumplings the right shape since the dough was still very sticky, just dropped bits into the water with a spoon.

The recipe’s supposed to be vegan, but I used milk (along with some dumpling cooking water) in the sauce because that seemed like it’d taste better than making bechamel with water.

Aside from an excess of minced ginger in the sauce (next time I’ll use ground), it was good. The gnocchi didn’t stick together much even though I dumped them all in a tupperware as soon as they cooked, and they didn’t fall apart. It didn’t take long to make, either, since we already had cooked squash in the freezer.

Bonus: The leftover sauce is good on broccoli.

Leave a Comment

Filed under Food

Leave a Reply