Ingredients 2 (17.5-oz.) packages gnocchi 3 tbsp. extra-virgin olive oil 4 cloves garlic, minced 1 tbsp. tomato paste 1 1/2 c. low-sodium chicken or vegetable broth 3/4 c. pumpkin puree 1 1/2 tsp. McCormick® Rubbed Sage Kosher salt Freshly ground black pepper 2 tbsp. heavy cream Freshly grated Parmesan, for serving Finely chopped chives, for serving This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Today I am sharing this Pumpkin Ricotta Gnocchi with Sage Brown Butter Sauce & Thursday I will be sharing the Pumpkin Spice Cookies with Maple Cream Cheese Frosting that I showed you on Instagram
Pumpkin Ricotta Gnocchi with Brown Butter Sage Sauce. In order to showcase the subtle flavor of the pasta I chose to toss it with a brown butter and sage sauce so that the pumpkin would not be masked with a heavy sauce
Serve with sauce or melt butter with sage in skillet over medium-high heat until lightly browned. Before I learned how to make gnocchi, I was extremely intimidated by them
I envisioned a savory pumpkin sauce, rich with sweet Italian sausage, fresh herbs like sage and thyme, and a little garlic and onion, smothering a bowl of al dente pasta with its creamy pumpkin-ness
a handful of sage leaves. I really think you can get away with making gnocchi at any time of the year depending on which flavours you use and the other elements you pair it with
Pumpkin Raviolis with Pumpkin Alfredo Sage Sauce with Pomegranate Seeds and Parmigiano Reggiano. It's the perfect pasta dish, celebrating this time of year, with a savory and mildly sweet pumpkin ravioli with tart, refreshing pops from the pomegranate seeds and a salty bite from the freshly grated peels of Parmigiano Reggiano that brings the dish together
I lightened the original recipe by subbing half of the oil and butter for chicken broth, using fat free half & half, whole wheat white flour, shredded chicken breast, and my own homemade Clean Eating PumpkinGnocchi
But I'll tell you the real reason I chose to make Paula's Pumpkin Cheesecake. Not because I love pumpkin, not because it's perfect for the holidays, and not even because I can pop the whole thing in the freezer and pull it out when I need it
Just chop up a pumpkin or squash, boil it, blend it, and whip in some yogurt. pumpkin. pumpkin or squash, peeled, seeded, and cut into bite-sized pieces4 cups chicken stock (or water and 2 bouillon cubes)½ tsp salt1 cup plain yogurt. Directions 1Bring the pumpkin, stock, and salt to a boil. 2In a food processor, puree the pumpkin in batches
Pumpkin and sweet potatoes have always the constant staple food for my eldest furkid ever since she was diagnosed with hereditary severe allergies to rice, yeast and wheat products, we had been using pumpkins, potatoes and sweet potatoes as her main source of carbohydrates
Everywhere in the blog o sphere there are dishes with pumpkin. Cupcakes/ muffins made with pumpkin, is the this month's theme for Baking Partners started by Swathi
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