But now that it has hit November, can we still get on board with pumpkin? Specifically, pumpkin pasta?
I've been wanting to make gnocchi for awhile, and I saw a recipe for sweet potato gnocchi but when I went to make it, I didn't have any sweet potatoes!
But I did have a can of pumpkin puree. And it turns out, they work the same.
1 cup pumpkin puree
1 1/2 cup flour (I did a mix of wheat and wheat. Gluten-free folks, try almond meal)
1 tsp sugar
1/2 tsp nutmeg
1 tsp salt
1 tsp pepper
Put all the ingredients in a bowl and mix. The dough should be thick and slightly sticky. You can add more flour here if you want.
Place the dough on a floured surface and cut the dough into 4 equal parts.
Roll each part into a 1-inch thick roll and slice off 1-inch squares.
Bring a pot of water to a rolling boil.
Drop gnocchi pieces into the water (I did in batches) and when they float to the top, remove from the water and let cool on a paper towel-lined plate.
(I'm sure there is a fancier name for this sauce, but growing up, my mom just called it white sauce.)
1 tbs butter
1/4 cup flour
1/2 cup milk
1/2 tsp of pepper
Melt butter over low heat. Once melted, slowly stir in flour, constantly stirring until mixed together.
Slowly pour in milk, stirring constantly while adding.
Continue to stir over low heat until mixture begins to thicken.
Add pepper and remove from heat.
Pour over gnocchi and serve immediately.