***Updated with picture.
Last night we had a crop at our house. I’ll share the pages and make and take we did in a later post after I get pictures taken. But I made Halloween shaped pasta with Pumpkin Sauce since our crop was Halloween and Fall themed. It is one of my favorite fall recipes so I thought I would share.
The original recipe calls for gnocchi I made it last night with some Halloween shaped pasta and it was just as tasty. This recipe is adapted from a Weight Watchers Simply the Best Italian cookbook. I don’t follow recipes exactly when it comes to measurements, it takes too long, but the amounts are approximate. I would suggest adjusting the spices and amount of pumpkin to your tastes and desired sauce thickness.
I used canned pumpkin (not pumpkin pie filling), because it is faster and available year round. You could use a whole pumpkin, one pumpkin = about 1 cup of canned according to the cookbook (see note below on modification to recipe**).
I also just use dried spices because I always have them around. I have had it with fresh, and honestly didn’t notice to big of a difference in the flavor.
Gnocchi with Pumpkin Sauce
1 15 oz can of pumpkin
3-4 large shallots minced (or up to 6 if they are small)
2-3 garlic cloves minced
3 T olive oil
2-3 T fresh thyme chopped or 1 T dried thyme
2-3 T fresh sage leaves chopped or 1 T dried crumbled sage
1 1/2 – 2 cups of chicken broth
1/2 tsp cinnamon ground
1/2 tsp nutmeg ground
2T brown sugar
1/4 c shredded Parmesan cheese
Heat oil and saute pumpkin, shallots and garlic until shallots are golden. Add broth, thyme and sage. Stir frequently until the sauce is absorbed. Then let simmer about 20 minutes.
To make the cheese mixture, mix in a separate bowl make the cinnamon, nutmeg, brown sugar and Parmesan cheese.
When sauce is done pour desired amount over pasta or gnocchi & sprinkle with the cheese mixture and toss. Garnish with sage leaves and Parmesan cheese.
I just toss it for us, but if you wanted a nicer presentation, just pour the sauce over the pasta and sprinkle with the cheese mixture. o
Depending on how much pasta you are making you will probably have extra. It can be refrigerated a few days or freeze for longer. It is also a good make ahead sauce.
**Note – If you use fresh pumpkin you will need to put the sauce through a food processor or blender, add water 1 T at a time as processing to get desired sauce thickness.
I forgot to take a picture of the final product, so you will have to use your imagination. But it is yummy.