Pumpkin Gnocchi With Bacon And Sage Sauce Recipes

GNOCCHI WITH BACON & CREAMY PUMPKIN SAUCE

Steps:

• Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add gnocchi to the pan with the bacon fat and cook, stirring often, until plumped and starting to brown, about 5 more minutes. Transfer to a bowl.
• Add oil and onion to the pan; cook, stirring, until softened and starting to brown, about 5 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Whisk milk and cream cheese in a small bowl; add to the pan along with pumpkin and pepper. Bring to a simmer, reduce heat to maintain the simmer and cook, stirring, until thickened, 4 to 5 minutes. Add the bacon, gnocchi and Parmesan; cook, stirring, until heated through, about 2 minutes more.

PUMPKIN GNOCCHI WITH BACON AND SAGE SAUCE

Steps:

• Bring a medium pot of water to a boil.
• In a large skillet set to medium heat, add chopped bacon and fry until just crisp. Add sage and garlic. Sauté for 1 minute.
• Add pumpkin puree, whisking constantly until heated through. Slowly add 1/2 cup milk while continuing to whisk pumpkin mixture. If sauce is too thick, stir in additional milk. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
• Once water is boiling, add gnocchi. Cook until gnocchi float to the top of the water, 2-3 minutes.
• Whisk Parmesan, pepper and nutmeg into the sauce as the gnocchi boils.
• Toss drained gnocchi in sauce. Serve with additional shredded Parmesan and sage leaves for garnish, if desired.
• Enjoy!

GNOCCHI WITH PUMPKIN, BACON AND SAGE SAUCE

Steps:

• Bring a medium pot of water to a boil.
• In a large skillet set to medium heat, add chopped bacon and fry until just crisp. Add sage and garlic. Sauté for 1 minute.
• Add pumpkin puree, whisking constantly until heated through. Slowly add 1/2 cup milk while continuing to whisk pumpkin mixture. If sauce is too thick, stir in additional milk. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
• Once water is boiling, add gnocchi. Cook until gnocchi float to the top of the water, 2-3 minutes.
• Whisk Parmesan, pepper and nutmeg into the sauce as the gnocchi boils.
• Toss drained gnocchi in sauce. Serve with additional shredded Parmesan and sage leaves for garnish, if desired.
• Enjoy!

PUMPKIN GNOCCHI WITH BACON AND SAGE SAUCE

Steps:

• Bring a medium pot of water to a boil.
• In a large skillet set to medium heat, add chopped bacon and fry until just crisp. Add sage and garlic. Sauté for 1 minute.
• Add pumpkin puree, whisking constantly until heated through. Slowly add ½ cup milk while continuing to whisk pumpkin mixture. If sauce is too thick, stir in additional milk. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
• Once water is boiling, add gnocchi. Cook until gnocchi float to the top of the water, 2-3 minutes.
• Whisk Parmesan, pepper and nutmeg into the sauce as the gnocchi boils.
• Toss drained gnocchi in sauce. Serve with additional shredded Parmesan and sage leaves for garnish, if desired.
• Enjoy!

PUMPKIN GNOCCHI IN SAGE BUTTER

Steps:

• In a small bowl combine the flour, salt, pepper and nutmeg. Stir in pumpkin until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough. Let rest for 10 minutes., Divide dough into four portions. On a lightly floured surface, roll each portion into a 1/2-in.-thick rope; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork., In a Dutch oven, bring water to a boil. Cook gnocchi in batches for 1 to 1-1/2 minutes or until they float. Remove with a slotted spoon; keep warm., In a large heavy saucepan, melt butter over medium heat. Add the sage, garlic and gnocchi; stir to coat.