Gluten Free Pumpkin Gnocchi with Sage-Brown Butter Sauce

Pumpkin is pretty gross looking. The look and smell definitely do not appeal. I’ve actually only had pumpkin once before. It was also gnocchi form. It was pretty delicious. Since pumpkin seems to be absolutely every where this time of year, I decided to give it a whirl. This recipe was also absolutely delicious.

I must say that homemade gnocchi was not as difficult to make as I thought it would be. Not that it’s a meal to make every night, but it definitely seems a lot more daunting than it really is. The most time consuming part of the whole thing, was waiting for water to boil.

The recipe for the gnocchi will generously serve 4 people or 2 with plenty of leftovers for a whole other meal.

Now I just need to figure out how to use up the rest of this pumpkin…

Gluten Free Pumpkin Gnocchi with Sage-Brown Butter Sauce

  • 1 pound/450g of potatoes (around 3 medium russet potatoes)
  • 1/3 cup/75g pumpkin puree
  • 3/4 cup/160g flour (I used Bob’s Red Mill GF All Purpose Mix)
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 1 egg
  • Butter
  • 5-6 sprigs of fresh sage
  1. Bring small pot of salted water to a boil. While water is heating, peel potatoes, cut into pieces and add to boiling water. When cooked, drain from pot and allow to cool slightly. When cooled, press potatoes through ricer or mash until smooth in a large bowl.
  2. Add pumpkin puree, flour, nutmeg, salt and egg to bowl. Mix together until sticky, but clean to the touchy (ie, doesn’t stick to you).
  3. Divide dough into four. On a clean, well floured surface take one section of dough and roll out into long skinny ‘snake’ about one inch thick. Cut dough into 1-inch pieces. Repeat with remaining dough.
  4. Bring a large pot of salted water to a boil. When boiling, add in gnocchi (you might have to work in batches). Gnocchi will rise to the surface and allow to boil for 2-3 minutes. When done remove from water with a slotted spoon and allow to drain.
  5. In a large pan melt butter over medium-high heat. When melted, add gnocchi (you might have to work in batches or use multiple pans) and allow to crisp. Flip to crisp on other side. When done, add another pat of butter, melt and allow to start to brown/caramelize and chopped sage. Cook sage until crispy.
  6. Put gnocchi on plates, top with sage-butter sauce and top with grated parmesan and freshly ground pepper.
  7. Serve and enjoy!

Caramelized Onion and Mushroom Penne Bake

With winter and its freezing* cold temperatures still looming outside, today’s dinner had to be warm and comforting. I’m not really a pasta fan, like I kind of hate it (potatoes are a totally different story…), but I saw this recipe and was intrigued. It contained several of my favorite ingredients; onions, mushrooms, 2 kinds of cheese, red wine, how could this be bad? After a day of errands and grocery shopping, I got home and realized that I was still without some of the ingredients so a few quick substitutions, lasagna was out and a penne pasta bake was in.

(* – It did not get above 60/15 (it was 52/11 to be exact) today, therefore everyone in Southern California reserves the right to complain profusely about how cold it is and wear any amount of ridiculous layers and ‘winter’ clothing as they see fit. The fact that there was snow forecasted for much of the state totally justifies any and all complaining.)

I started making this earlier in the day, caramelizing the onions while I made lunch, but the rest of the meal came together surprisingly fast despite the seemingly daunting list of  ingredients and directions. I think making this a bake, as opposed to a real lasagna, definitely helped speed things along.

I’m fairly certain I would make this again, but there are a couple of things I would want to change. Mainly the ricotta and spinach mixture. The original recipe called for salt, but in interest of cutting down sodium, I left it out. I had no idea how incredibly bland ricotta is. I think some garlic and a pinch of salt would fix all that. The smell of the mushrooms and red wine, however, was absolutely amazing. I would have been more than happy to eat the mushrooms and onions by themselves. They definitely could be used as a pasta sauce or on top of a baked potato.

 

Caramelized Onion and Mushroom Penne Bake
Inspired by this Eating Well recipe

  • 1 box of penne pasta (I used gluten-free penne)

Onion and Mushroom ‘Filling’

  • 3 Tbsp. olive oil
  • 5 onions, sliced
  • 12 oz. mushrooms, washed, stemmed, diced (I used regular white button mushrooms)
  • 1/2 cup red wine
  • 1 tsp. salt

Cheese ‘Filling’

  • 10 oz. frozen spinach, defrosted and drained
  • 2 cups part-skim ricotta cheese
  • 1/2 cup fresh basil

White Sauce

  • 2 Tbsp. olive oil
  • 3 Tbsp. flour (all-purpose or gluten-free substitute)
  • 2 cups non-fat milk
  • 1/4 cup crumbled blue cheese
  • 1/3 cup walnuts

 

  1. Preheat oven to 375°F/190°C.
  2. Cook pasta in salted, boiling water until al dente. Drain. Return to pot and cover with cold water.
  3. Onion Mixture: Heat olive oil over medium heat. Add onions and cook, stirring occasionally, until they are starting to caramelize. Stir in mushrooms and cook until just beginning to soften. Stir in wine and 1 teaspoon salt and continue cooking until most of the liquid is absorbed. Remove from heat and stir in pepper.
  4. Spinach Filling: Place spinach, ricotta and basil in food processor and process until smooth.
  5. White Sauce: Heat olive oil over medium-high heat. Add flour and stir until bubbling whisk in milk and bring to a boil, whisking constantly. Cook, whisking, until the sauce has the consistency of thick gravy (it will be slightly thinner if you’re using non-fat milk). Add Gorgonzola and gently whisk until it is melted. Remove from the heat. (The sauce will continue to thicken as it sits.)
  6. Drain noodles again and dry on towel.
  7. Mix noodles, onion mixture and ricotta mixture in large bowl.
  8. Coat large baking dish with cooking spray. Transfer pasta.
  9. Pour white sauce over pasta and top with walnuts.
  10. Bake until hot and bubbling, about 30 minutes. Let rest for 5 minutes before serving.
  11. Serve and enjoy!

I enjoyed my penne bake with a glass of my favorite Santa Barbara Winery blend ZCS (Zinfandel, Carignane, Sangiovese). It definitely made the meal.

Now I’m off to cuddle with puppies and watch some Dateline Mysteries…