Pumpkin Gnocchi With Caramelized Mushrooms

Fluffy, pillowy pumpkin gnocchi with earthy caramelized mushrooms, rosemary and parmesan. An easy, warming dish for chilly winter nights!

Happy new year to all you lovely people! It feels sort of strange now that all the holidays are behind. It is a little difficult to settle down to normal things and get back to the grind. Our new year celebrations were pretty low key but then that’s normal for us. It has been snowing a lot around here and we’re definitely used to rains in these parts, not snow.

We were lazy and the idea of stepping outside in coats and boots in the freezing cold to go anywhere sounded unappealing. So we did what we could at home. We dressed up anyways, because why not? We set up a lovely table for two, enjoyed our dinner in the candlelight and then finished it off with some cake. Then we changed into our PJs and spent the rest of the night cuddled up on the couch watching Netflix! Exciting, isn’t it?

For our first meal of the new year we wanted something really delicious but comforting, considering the weather. There was snow piled everywhere outside our home and the idea of playing around in the cozy kitchen sounded very romantic at the time. We decided to spend the morning making pumpkin gnocchi together and had a lot of fun.

Have you tried making gnocchi at home yet? It is ridiculously easy and so much better than the store bought kind. The only tricky thing is getting the consistency of the dough right. It has to be soft but still be able to hold its shape. If you find it sticky and impossible to roll into a log, just add more flour.

The dough is then rolled into logs and cut to pieces. Once the pieces are cut you can use the gnocchi as is or use a fork to create those indentations on the gnocchi. Either way works just fine. You’ll end up with very fluffy, light pumpkin gnocchi without too much work.

To compliment the pumpkin gnocchi I caramelized some mushrooms and added some rosemary for an earthy flavor. You can make a double batch of pumpkin gnocchi and store extras in a ziplock bag in the freezer for a really quick weeknight meal. Either way, you’re going to need to make a little extra gnocchi because you’ll definitely be asked for second helpings. This buttery, light gnocchi is the ultimate comfort meal!

Priyanka

Yields 4-5 Servings

Pumpkin Gnocchi With Caramelized Mushrooms

Fluffy, pillowy pumpkin gnocchi with earthy caramelized mushrooms, rosemary and parmesan. An easy, warming dish for chilly winter nights!

30 minPrep Time

20 minCook Time

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Ingredients

Pumpkin Gnocchi
• 1 cup ricotta cheese
• 1 cup pumpkin puree
• 2-4 cups all purpose flour
• 1/4 cup grated parmigiano reggiano/ parmesan
• 2 eggs, room temperature
• 1 tsp salt
Caramelized Mushrooms
• 250 g cremini mushrooms, sliced
• 3 garlic cloves, chopped
• 4 tbsp butter
• 1 tsp chopped rosemary
• Salt and pepper to taste
• Dash of balsamic vinegar

Instructions

1. To make the pumpkin gnocchi, whisk together ricotta cheese, pumpkin puree, parmesan, eggs and salt together until smooth. Next, add 2 cups of the flour and mix together.
2. The dough will be quite sticky at this point. Add another half cup of the flour and mix together just until combined. Avoid overworking the dough.
3. If the dough is still very sticky, continue adding a little flour at a time until you have a very soft, sticky dough that can still be formed into a log. Add no more than 4 cups of flour.
4. Bring a point of salted water to boil on high heat. Divide the dough into 4-5 large pieces and roll each into a log. Cut the log into pieces that are approximately as wide as your fork. The gnocchi can be boiled in water at this time. Alternately, you can dust the gnocchi with a little flour and push it up over the tines of the fork with your finger to create ridges.
5. For the caramelized mushrooms, melt the butter over medium heat in a large skillet. Add the sliced mushrooms in a single layer and allow to brown for about two minutes.
6. Meanwhile, add the gnocchi to the boiling salted water.
7. Add the chopped garlic and rosemary, salt and pepper to the mushrooms and stir to combine. Continue to cook for another minute. Add a dash of balsamic vinegar and stir to combine. Once the gnocchi floats to the top, remove them from the water with a slotted spoon and drop them straight in the skillet with the mushrooms. Cook for two minutes until the gnocchi is slightly browned.
8. Sprinkle some parmesan on top and serve immediately.

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