Simple Gnocchi with Pumpkin Ricotta Sauce
A simple cold weather dinner of store bought gnocchi smothered with a roasted garlic pumpkin ricotta sauce.
Equipment
- Food Processor
Ingredients
- 10-12 peeled garlic cloves
- 1 cup Pumpkin purée not pumpkin pie filling
- 1 cup ricotta cheese
- 3/4 tsp salt More to taste
- fresh cracked pepper
- 1 tsp fresh thyme leaves
- Olive oil
- 1/2 TBSP red pepper flakes optional
Instructions
- Preheat the oven to 325 degrees.
- Into a small oven safe bowl, add the peeled garlic cloves and pour in olive oil until the garlic is fully submerged.
- Roast the garlic in the oven until the cloves are softened and lightly browned. About 45 mins-1 hourRemove the bowl of roasted garlic and let it cool. Do not discard the oil surrounding the garlic. We will use this tasty oil down below!
- Into a food processor bowl, add the pumpkin purée, ricotta cheese, the cooled and roasted garlic cloves, salt, pepper and thyme leaves and pulse until smooth.
- Cook the gnocchi according to the package instructions and set aside for now.
- Heat a large skillet over medium heat and add 2 TBS of the reserved roasted garlic oil. Add in the red pepper flakes, if using, now.
- Once the garlic oil is warm, add the cooked gnocchi to the pan and gently toss it in the oil.
- Pour in the pumpkin ricotta sauce and let simmer until the sauce is warmed through. Taste for additional salt and serve!
- I like to serve this recipe with our favorite chicken meatballs and roasted Brussels sprouts. Enjoy!