Thanksgiving Dish: Pumpkin Gnocchi with Creamy Gouda Sauce

Gnocchi are small soft dumplings that can be boiled or baked. Potatos are usually the main ingredient in gnocchi but I used pumpkin as a substitute. I decided to make a creamy Gouda sauce with sauted mushrooms to add savory flavor to the sweet gnocchi. This flavor combination did not disappoint. Before I knew it I was on my third helping of this delicious dish!

Ingredients:

• 1 (15 oz.) Can Pumpkin Puree
• Salt & Pepper
• Dash Of Nutmeg
• 2 3/4 Cups All-Purpose Flour
• 1 tablespoon butter
• 3/4 cup mushrooms (chopped)
• 1/2 cup milk
• 1/4 cup cream
• 4 ounces Gouda (chopped)
• 2 leaves sage (chopped)

Directions:

For pumpkin gnocchi:

Mix together the flour, pumpkin, and seasonings to make a soft dough.  Add additional flour if the dough is sticky or does not hold together. Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter. Cut the rope into 1 inch pieces and roll each lightly along the floured surface. Continue using up all the dough in this fashion. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them. Bring a large pot of lightly salted water to a slow boil. Cook the gnocchi in lightly salted boiling water until the gnocchi rise to the surface and float. Take out the floating gnocchi and dry them.

For creamy gouda sauce:

Heat the butter, milk, cream, Gouda, sage, nutmeg, salt, and pepper in a medium saucepan until the Gouda has melted. Keep the Gouda sauce in a separate bowl. Saute the chopped mushrooms in the same sauce pan. When cooked add the mushrooms to the Gouda sauce. Toss the gnocchi in the sauce and serve hot.

Related Topics: Dinner, Gnocchi, Lunch, Thanksgiving side dish, recipe of the week, and thanksgiving side dish recipes