Description
A creamy, pillowy pumpkin gnocchi recipe combining pumpkin puree, coconut cream, and white miso paste for a sophisticated, comforting autumn dish ready in 35 minutes.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsweetened coconut cream
- 1 tablespoon white miso paste
- 1 teaspoon maple syrup
- 2 teaspoons balsamic vinegar
- 16 oz gnocchi, store-bought or homemade
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 1 small red bell pepper, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh sage, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook 5-8 minutes until translucent.
- Stir in garlic and red bell pepper; cook 3-4 minutes.
- Blend sautéed vegetables with pumpkin puree, coconut cream, miso paste, and maple syrup until smooth.
- Boil gnocchi in salted water for 2-3 minutes or until they float; reserve 1 cup cooking water.
- Return sauce to skillet, add gnocchi, and stir in reserved water as needed.
- Remove from heat; stir in sage and balsamic vinegar before serving.
Notes
Avoid overcooking gnocchi; they should float to indicate doneness. For a lower-calorie version, replace coconut cream with almond milk. This recipe can be made gluten-free by using certified gluten-free gnocchi.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 437
- Sugar: 7g
- Sodium: 186mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 42mg
Keywords: pumpkin gnocchi, autumn pasta, coconut cream sauce, Italian comfort food