Pumpkin & Sage Sauce & Truffled Gnocchi
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Fall pasta is at its best, with this easy pumpkin pasta sauce over truffled gnocchi. Packaged gnocchi and canned pumpkin make this a cinch to have on a weeknight. Delicious.
What to get:
  • 2, 15-oz cans of pumpkin (unseasoned, we will use 1.5 cans)
  • 4 oz tomato paste
  • 1, concentrated stock pack, chicken (like Knorr brand)
  • ½ cup water (plus more as needed for consistency)
  • ½ cup dry white wine (I used Chardonnay)
  • 5T Parmesan-Romano cheese blend, shredded
  • 2T butter, unsalted
  • ½ sweet white onion
  • ½ cup carrot (about ½ cup baby carrots)
  • 2 stalks celery
  • 4 cloves garlic
  • 1 tsp fresh sage, finely chopped (additional leaves for garnish)
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • sea salt to taste
  • dash ground allspice
  • 1 lb package of truffle variety of gnocchi (or regular cheese filled)
  • * ⅛ tsp truffle oil if using regular flavor gnocchi
What to do:
  1. In a food processor, chop onion, carrot, celery and garlic to a fine consistency (can hand chop as well).
  2. In a preheated, enameled cast iron pot, melt the 2T butter and sauté the chopped mix of onion, carrot, garlic, celery and cook until tender ~10 mins.
  3. To the pot add ¼ cup white wine & continue to sauté until carrots are tender (~5 more mins).
  4. Add 1.5 cans of the canned pumpkin, and ~4oz of the tomato paste, and stock flavor pack, combining well.
  5. Also add sage, dried thyme, allspice and salt and pepper (I gradually add S&P to taste).
  6. Simmer sauce on low heat, and stir in rest of wine, and ½ cup water slowly, stirring until we absorbed & flavors intensify (for ~ 15 minutes).
  7. Optional, use a hand-held immersion blender to smooth out any chunks as desired!
  8. Add parmesan cheese blend, and additional water as needed for desired sauce consistency.
  9. While sauce simmers on low, in anther pot boil salted water & bring gnocchi to a boil per package directions (usually ~5 mins).
  10. *Drain gnocchi & toss warm in a bowl with ⅛ tsp of truffle oil (if you cannot find prepared truffle gnocchi).
  11. Serve pumpkin sauce over truffled gnocchi with a garnish of freshly chopped sage and sprinkle of parmesan cheese.
If you cannot find the concentrated stock packs, you can use low sodium chicken broth instead, substituting that for the water. Also, I buy a truffle and porcini mushroom variety of packaged gnocchi, which is delicious, but if you do not have access to a truffle variety, it is easy to toss the cooked gnocchi in ⅛ tsp of truffle oil for the same rich flavor (sometimes I still add the truffle oil in addition)!
Sauce freezes and doubles well. Also great over other pastas and in a Fall lasagna. For serving leftovers, I tend to add additional broth or water to thin thickened sauce.
Serving size: about 4, with extra sauce leftover
Recipe by the dinnervine at http://www.dinnervine.com/2013/10/pumpkin-sage-pasta-sauce/