Sunday, February 4, 2007

Creamy Pumpkin-Sage Potato Gnocchi

We brilliantly forgot one ingredient from each recipe we planned to make this week, so I made dinner on-the-fly with ingredients already stocked in the cupboard, refrigerator and freezer. It turned out very well!

Food 006

Creamy Pumpkin-Sage Potato Gnocchi
1 lb. fresh potato gnocchi
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1 sprig fresh sage, chopped
1 can pureed pumpkin
1 tablespoon maple syrup
2 tablespoons creme fraiche
salt and pepper to taste

Bring water to a boil in a large pot and cook gnocchi until they float or according to package directions.

Meanwhile, heat olive oil in a large skillet on medium heat until hot. Add garlic and saute for 30 seconds. Add sage and saute for another 30 seconds. Add pumpkin and cook until heated through. Add maple syrup, salt and pepper. Turn off heat. Add creme fraiche and mix until all lumps are gone. Add hot gnocchi and mix well. Serve hot, topped with grated parmesan.

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