Creamy Pumpkin Gnocchi
Recipe for the week of October 23-27, 2023 *Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
Yield2 servings 30 minutes
Cook Time
Servings Prep Time
Yield2 servings 30 minutes
Cook Time
  • ½cup potato flakespremade
  • 1cup all purpose flouras needed
  • ½ large egglightly beaten
  • ¼cup canned pumpkin
  • 2 fresh sage leavesminced
Creamy Sauce
  • 1tablespoon buttercubed
  • 2 fresh sage leavesminced
  • 1 garlic cloveminced
  • 1tablespoon all purpose flour
  • 1tablespoon heavy cream
  • Dash salt
  • 1/3cup reserved pasta water
  • 1tablespoon Parmesan cheese
MASTERS CLASS ONLY: Tuscan White Bean Salad
  • 2teaspoon oil from sundried tomatoes
  • ¼cup yellow onionchopped
  • ¾cup mushroomsdiced
  • 1 sun dried tomatochopped
  • 1tablespoon olive oil
  • 1 can white beansdrained, rinsed and patted dry, 14 ounce
  • 1 green onionfinely sliced
  • 1 roma tomatofreshly chopped
  • 1tablespoon Italian flat leaf parsleyminced
  • ½teaspoon Salt
  • ¼teaspoon black pepper
  1. Bring a large pot of water to boil.
  2. Add water and potato flakes into a bowl. Make a well with the instant potatoes. Then add egg, pumpkin, flour and minced sage. Knead until you form a soft dough. May need to keep adding flour to the dough the more you knead.
  3. On a floured surface, roll a portion of the dough into a 1/2-inch-thick rope. Cut crosswise in ¾-inch pieces. Press and roll each piece on a gnocchi board or fork. Cook gnocchi in batches in boiling water until they float to the top. Remove with slotted spoon. Don’t forget to save the pasta water!
Creamy Sauce
  1. In a large skillet melt butter over medium heat. Add sage and garlic, cook until fragrant. Sit in flour until smooth, then gradually whisk in cream, salt and pasta water. Bring to a boil, stirring constantly and cook until thickened. Add gnocchi, toss to coat. Serve with parmesan cheese on top.
  1. In a skillet add the reserved oil from the sun-dried tomato. Once the oil is shimmering add the onion, mushroom, and sun-dried tomato. Sauté until onion is translucent and mushrooms are browned.
  2. In a large bowl, whisk together the olive oil, lemon, salt and pepper. Then add the beans, green onion, tomato, parsley and the mushroom mixture.