Description
If you think making gnocchi from scratch is a daunting task, you're probably right. That's what I thought, too, until I came up with this Pumpkin Gnocchi in cheesy bechamel sauce
Ingredients
Units
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- For the gnocchi
- 15 oz canned pumpkin (one small can)
- 1 egg, beaten
- 3/4 cup drained ricotta - See Note 1
- 2 tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp cinnamon
- 1/8 tsp black pepper
- 1 cup all-purpose flour, sifted
- 1 tbsp butter
- 3 tbsp raw pumpkin seeds
- 1/4 cup grated Parmesan cheese (optional)
- For the Bechamel Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups milk
- 3.5 oz Shredded cheddar cheese, you may also use Gouda cheese, Swiss Cheese, or you favorite cheese
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- To prepare the gnocchi, combine pumpkin, beaten egg, yogurt, maple syrup, salt, garlic powder, cinnamon and black pepper in a large bowl and mix well
- Add flour and mix gently using a rubber spatula until just incorporated. Do not overmix
- Spoon the batter into a resealable bag and refrigerate for 15 minutes
- In the meantime, prepare the béchamel sauce. Melt butter in a medium sauce pan. Add flour and cook over medium heat for 1-2 minutes, stirring constantly, until it starts to brown. Add milk, cheese, salt and pepper, whisking constantly until it thickens and the cheese is melted (for a thinner sauce add more milk). Set aside
- To cook the gnocchi, bring 4 cups of water to a boil with 2 teaspoons of salt in a large sauce pan. Cut the tip of the resealable bag containing the gnocchi dough. Gently squeeze small amounts into the boiling water, cutting each one by sliding a butter knife by the tip (make sure you do it close to the water, so it doesn't splash). Cook them until they start to float, 1-3 minutes. Transfer them to a bowl using a slotted spoon.
- In a large skillet, melt 1 tablespoon of butter. Add gnocchi and sautee over medium heat, 2-3 minutes per side until golden brown. Remove from skillet and set aside. Using the same skillet, cook the pumpkin seeds, 2-3 minutes stirring frequently. Set seeds aside
- Before serving, spoon the bechamel sauce on the bottom of a serving plate. Place the gnocchi on top and sprinkle with pumpkin seeds and Parmesan cheese.
Notes
- For best results, we recommend draining the ricotta cheese for a couple of hours using a cheese cloth or colander to remove excess moisture.
- Prep Time: 20
- Cook Time: 10
- Category: entree
- Method: Stovetop
- Cuisine: vegetarian
Nutrition
- Serving Size: 1/4 dish
- Calories: 457
- Sugar: 16
- Sodium: 800
- Fat: 21
- Saturated Fat: 11.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 8
- Protein: 22
- Cholesterol: 100