Creamy Pumpkin Gnocchi with Gruyère
This deliciously cheesy and smooth pumpkin gnocchi have the flavors of macaroni and cheese with the ease of a quick pasta recipe. Soft, velvety gnocchi are swimming in a cheesy pumpkin sauce that is simple to make filled with rich Autumn flavors. Pair this with a roasted chicken for a cozy fall dinner.
Ingredients
| 1 tbsp | olive oil |
| 3 | minced garlic cloves |
| 1 | minced sprig of rosemary |
| 1 cup | pumpkin puree |
| 1 cup | chicken stock (or vegetable stock) |
| 3/4 cup | Le Gruyere AOP cheese, grated |
| 1 lb | gnocchi |
Instructions
- Prepare a medium pot of boiling water, and begin to cook the gnocchi according to package instructions.
- To a medium skillet, add olive oil, garlic and rosemary and cook on medium-low heat for 2-3 minutes or until fragrant, do not let the garlic burn.
- Add in the pumpkin puree and chicken stock to the pan. Bring to a low simmer. Add the gruyere cheese and stir until it is melted. Turn the heat to low and taste test for salt, season as desired.
- Add in cooked gnocchi to the pumpkin sauce and stir together. Add in 1 ladle of gnocchi water at a time to thin the sauce out if needed.
- Grate extra gruyere cheese on top before serving.
