Gnocchi with Pumpkin Cream Sauce
Ingredients
8 oz.
sweet potato chunks
2 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for drizzling
8 oz.
Kowalski's Baby Bella Mushrooms
2 ½ tbsp.
Kowalski's Unsalted Butter
1 tsp.
fresh chopped garlic
2 ½ tbsp.
flour
1 ½ cup
whole milk
½ cup
pumpkin purée
2 tsp.
Kowalski's Pure Maple Syrup
1 tsp.
Kowalski's Ground Nutmeg
½ tsp.
Kowalski's Garlic Powder
¼ tsp.
Kowalski's Ground Chipotle Pepper
¼ tsp.
Pumpkin Pie Spice
8 oz.
gnocchi
1 cup
vegetable stock
2 tsp.
fresh thyme leaves
2 tsp.
freshly chopped sage
1 tsp.
freshly chopped tarragon
1 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (optional)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Preheat oven to 375°; line a baking sheet with parchment paper.
- Arrange sweet potatoes in a single layer on a baking sheet; drizzle with oil to lightly coat.
- Bake in preheated oven until crisp around the edges and a fork easily pierces the biggest chunks (25-30 min.); remove from oven and set aside.
- In a large, deep skillet or saucepan, heat 2 tbsp. oil over medium-high heat.
- Add mushrooms; sauté for 5 min.
- Add butter and garlic; melt butter.
- When butter is melted, add flour; cook and stir for 1 min.
- Slowly whisk in milk, stirring constantly.
- Bring to a boil; cook until slightly thickened (1-2 min.).
- Reduce heat to medium; stir in pumpkin, syrup and spices.
- Add gnocchi and stock to sauce; simmer until gnocchi is tender and has absorbed some of the sauce (about 10 min.).
- Stir in roasted sweet potatoes.
- Sprinkle in herbs; add lemon juice to brighten the dish, if desired.
- Season with salt and pepper; serve immediately.
Tasty Tip:
- This dish is great with roasted chicken thighs or grilled skirt steak!
Find It!
- Find sweet potato chunks in the Prepared Produce Section.
- Find gnocchi in the International Foods Aisle.
- Find Kowalski's Freshly Squeezed Lemon Juice in the Produce Department.
