Pumpkin Gnocchi & Cheese
Recipe for the week of September 29-October 3, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
6servings 25minutes
Cook Time
30minutes
Servings Prep Time
6servings 25minutes
Cook Time
30minutes
Ingredients
For the Gnocchi
  • 1 1/2cups dry potato flakes
  • 1 1/2cups waterboiling
  • 4 1/2cups all purpose flour
  • 1 egg
  • Pinch Salt
  • 1/2cup olive oilfor boiling and preventing sticking
For the Mac and Cheese
  • 2tablespoons butter
  • 2 garlic clovesminced
  • 1tablespoon dried thyme
  • 1teaspoon dried sage
  • 1cup milk
  • 3ounces cream cheesecubed
  • 1cup canned pumpkin puree
  • 1cups ½shredded cheddar cheese
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • 1teaspoon paprika
  • 1/4teaspoon nutmeg
  • 1/4teaspoon Salt
  • Dash black pepper
Instructions
For the Gnocchi
  1. Add water and potato flakes into a bowl, and stir to combine. Make a well with the instant potatoes. Then, add egg and salt. Knead until you form a soft dough.
  2. Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch-long pieces. Flick pieces off a fork until dowel is finished.
  3. Boil a pot of water. As gnocchi floats to top of boiling water, remove them to a boil and drizzle with oil.
For the Mac and Cheese
  1. Melt the butter with the garlic, thyme, and sage in a large pot set over medium heat. Allow the butter to brown around the garlic, 3-5 minutes.
  2. To the pot, add the pasta and toss with the butter. Stir in the milk, cream cheese, and pumpkin, and cook until the cream cheese has melted.
  3. Add the cheddar and Gouda, onion powder, paprika, cayenne, and nutmeg, and stir until melted and creamy. Remove from the heat. Season with salt and pepper.