Pumpkin Gnocchi with Autumn Sun Dried Tomato Alfredo
Gnocchi is a northern Italian staple known as a delicious comfort food. Originating in the cooler climates of Italy where it was better suited to farm potatoes rather than grains. In this delicious recipe the Italian dumplings are served alongside a creamy rustic sauce perfect for any cold evening meal. We made a pumpkin gnocchi to celebrate the flavors of fall, but plain gnocchi can be substituted.
Total Cook Time: 45 minutes
Bella Product Used:
- 1 russet potato
- 4 c flour
- 1 tbsp salt
- 1 egg
- 1 c pumpkin puree
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 tbsp garlic, minced
- ¼ c dry white wine
- 2 c heavy cream
- ½ c Parmesan cheese
- ½ c 8.5oz Bella Sun Luci Sun Dried Tomatoes Julienne Cut in Olive Oil with Italian Herbs
- ¼ c burrata cheese
- 1 tsp red pepper flakes
- Garnish with sage leaves
- Bring 6 cups of water to boil and cook russet potato until soft to the core. Set potato aside to cool. Mound flour on a clean surface and create a well in the middle, add salt, beaten egg, and pumpkin puree to the well. Skin and rice potato then add it to the well. Carefully knead the mixture together until fully combined.
- Roll out dough into a long formation that is approximately an inch thick. Cut dough into 1x1 pieces, roll small formations down a fork to shape into smaller cylinders.
- In a large pot bring 10 cups of water to boil. Add shaped dough to boiling water and cook until they float to the top. Remove from gnocchi from pot and set aside in dish lightly coated with olive oil.
- Heat large pan over medium heat. Sauté butter and garlic until fragrant then add white wine and cream. Add gnocchi, salt, pepper, and Parmesan cheese to pan and stir until combined. Fold in sun dried tomatoes, burrata, and red pepper flakes.
- Divide into bowls, garnish with fresh sage, and enjoy while warm.