Gnocchi with Creamy Pumpkin Sauce

Ingredients

• Gnocchi2 cup (260 g)
• Pumpkin3/4 cup (120 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Turmeric1/4 teaspoon (1 g)
• Paprika1 pinch (1 g)
• Milk1 tablespoon (15 ml)
• Cream1 tablespoon (14 ml)
• Mushrooms1/2 cup (35 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place the gnocchi in a pot of boiling water and once the pasta starts to float, remove, drain and set aside.

2. 2

   Step 2

   For the pumpkin sauce: Remove the skin and cut the pumpkin, garlic and onion into pieces.

3. 3

   Step 3

   Place the previously cut vegetables in a baking pan and sprinkle them with half of the oil, turmeric, paprika, and salt and pepper.

4. 4

   Step 4

   Mix well and bake at 392 °F (200 °C) for 30 minutes.

5. 5

   Step 5

   Meanwhile, cook the mushrooms: Clean the mushrooms, remove any remaining dirt and cut into slices.

6. 6

   Step 6

   Place a pan over medium heat, add the remaining oil and brown the mushrooms.

7. 7

   Step 7

   If desired, add thyme and garlic powder to the mushrooms. Set aside.

8. 8

   Step 8

   Once the vegetables are baked, beat together with the milk and cream cheese until creamy.

9. 9

   Step 9

   Mix the gnocchi, pumpkin sauce and mushrooms. Season to taste and serve. Garnish with parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Gnocchi with Creamy Pumpkin Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.