Pumpkin Gnocchi

Ingredients

Gnocchi & Kale

  • 1 lb Gnocchi, Potato gnocchi, skillet gnocchi
  • 3 tbsps Butter, (give or take)
  • 1 bunch Kale

Pumpkin Cheese Blend

  • 15 ozs Pumpkin Puree
  • .75 c Light Cream
  • 2 tsps Garlic, minced
  • 2 tbsps Shallots, minced
  • 1 tsp Thyme, dried
  • .25 tsp Red Pepper Flake
  • 1 tsp Black Pepper
  • .5 tsp Black Pepper
  • .75 c Gruyere, grated or shredded
  • .75 c Mozzarella, shredded
  • 1 c Parmesan, grated (divided)

Directions

  1. Preheat oven to 500°. Chop kale to bite size pieces. Place in sheet pan and roast until edges begin to crisp up. About 5 minutes. Remove and set aside.

  2. In large, oven safe skillet (20 – 40 Le Creuset braiser is perfect) or sauté pan, melt 1T butter over medium high heat. Add gnocchi (in 2 batches if needed, don’t crowd) and sauté until browned, adding more butter as needed. About 5 minutes +/-. Remove from pan and set aside. Add shallots and garlic, sauté until softened (1-2 minutes). Return gnocchi to pan and toss to mix. Set aside.

  3. In a large bowl, mix together pumpkin, cream, thyme, red pepper flakes, salt and pepper. Add Gruyere, mozzarella, and 1/4 cup parmesan, stir until blended. Stir in gnocchi and kale. Return mixture to skillet or baking dish. Sprinkle remaining parmesan on top and bake for 10 – 15 minutes.