Description
Indulge in the creamy goodness of this pumpkin gnocchi, a perfect fall comfort dish that combines the richness of pumpkin with the pillowy texture of gnocchi. The velvety sauce infused with coconut cream and a hint of balsamic vinegar elevates this dish to a whole new level of deliciousness.
Ingredients
Gnocchi:
- 16 oz gnocchi, store-bought or homemade
Sauce:
- 2 tbsp olive oil
- 1/2 yellow onion, chopped
- 1 small red bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup pumpkin purée
- 1/2 cup unsweetened coconut cream*
- 1 tbsp white miso paste
- 1 tsp maple syrup
- 2 tsp balsamic vinegar
- 2 tbsp sage, chopped (and fried for serving – see notes)
Instructions
- Sauté Vegetables: Heat oil in a skillet, sauté onion until translucent. Add garlic and red pepper; cook until softened.
- Blend Sauce: Blend cooked vegetables with pumpkin purée, coconut cream, miso, and maple syrup until smooth.
- Cook Gnocchi: Boil gnocchi separately, then add to the sauce. Warm through and stir in sage and balsamic vinegar.
- Serve: Garnish with fried sage leaves if desired.
Notes
- * Coconut cream is the solid white part in a can of full-fat, unsweetened coconut milk. Refrigerating the can beforehand makes it easier to separate the cream.
- To make fried sage: Heat oil, fry sage leaves until crisp, then drain on paper towels.
Nutrition
- Serving Size: 1 serving
- Calories: 437
- Sugar: 7g
- Sodium: 186mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 42mg
