Sometimes you just don’t either feel like cooking or you just don’t feel like cooking…well this was one of those days for sure! Don’t tell him but I made this for me and was like I will feed this to him. So be sure to read to the end to see what his feeding feedback was on this dish! Spoiler alert it was served without any meat at all, although he is confused about that.
What I do love about this recipe is how it is super simple with the hard part waiting for the water to boil to cook the gnocchi. Once the water does boil it takes about 10 minutes after that to pull this together. It’s such a hearty, warming, creamy, and comforting dish, that can easily be made with meat by adding any grilled protein on top. Since I was eating this it was a meat free dish. Here is what you need to get to cooking!
The very first thing you want to start with is bringing the water to a boil to cook the gnocchi. You want the water to be waiting on you when you are ready to drop the gnocchi in because it literally takes a few minutes for those wonderful soft pillows to float to the top saying hello, I am ready to be pulled from the water.
While the pasta water is coming to a boil add the butter to a pan to allow it to cook until it starts to bubble and foam up. Add 1/4 tsp fresh sage leaves to the butter and allow to crisp up and remove from heat and set aside. Add the 3 chopped garlic cloves to the butter and allow to cook removing before it burns. Add the pumpkin seeds to the butter and add in 1/4 tsp salt and pinch of pepper, stirring just until you notice a slight brown color on some of the seeds. Remove from heat and add to the bowl with the sage and garlic and set aside.
By this time the water should have come to a boil. Season with salt until the water is salty and add the entire package of gnocchi to the boiling salted water. Allow to cook, which they are cooked once they have risen to the top. Remove them from the water and set aside while the others come floating to the top. This goes pretty quickly but while I wait for them all to float to the top, I work on cooking the mushrooms.
In the same pan add the mushrooms and allow to cook until they start to brown. Add 1 tsp salt, 1 tablespoon chopped garlic, and the remaining fresh chopped sage to the mushrooms allowing the garlic to cook.
Add the pumpkin puree to the pan stirring the mix the mushroom and garlic into the pumpkin. Once the sauce starts to bubble add the cream and the remaining salt stirring to combine.
Add the cooked gnocchi to the pumpkin cream sauce. If the sauce is too thick add some of the cooking water from cooking the gnocchi to thin it out adding about 1 tablespoon at a time. Cover with a lid and allow the gnocchi to cook for a few minutes to absorb the sauce.
Turn off heat and plate. Top each portion, which is four servings, with the garlic brown butter pumpkin seeds. I actually served these with some steamed green peas with salt and pepper because it’s easy to prepare and he will eat it with enjoyment. Now if you love green peas like he does add them in, but since this was really something I made for myself who hates green peas they were a no go! You can also add a protein of choice if you want to make this with meat, but I urge you to try it without. It is so hearty and flavorful that you will enjoy this meat free meal!
Tigers Feeding Feedback
The pasta was nutritious. I loved the flavor, it really blended well with the potatoes. I felt like I was cheating because I felt really full after each serving. BUT THAT CHICKEN THO!!! I know you’re saying, “This write up has nothing to do with the chicken Babe!” BUT AGAIN, THAT CHICKEN WAS EMACULATE!
*For the chicken recipe that he is talking about for some reason 🤷🏽♀️ click here–> “1-3-4 Lemon Garlic Thyme Chicken Marinade”.