This Ancho Pumpkin Gnocchi has a strong Southwestern vibe with the chile flakes, pumpkin sauce, and roasted garlic and the gnocchi makes it soul satisfying. It also happens to be incredibly easy to make and a perfect addition to a Thanksgiving feast!
Time to Make: 20 minutes
Bring a pan (preferably a heavy pan like an iron skillet) to a medium heat. Place the garlic on the pan. As soon as they start to blacken on the bottom, flip them over and barely blacken them on the other side. Remove them from the pan and set them aside.
Bring the oil to a medium high heat. Add the sage and slowly stir. It will take about 3-4 minutes to crisp and the sage will turn a dark green color. Once it is dark green and slightly crisped, remove the sage from the pan (this works best with a slotted spoon.)
Reduce the heat to medium. Add the pumpkin, veggie broth, salt, ancho flakes, and pan-roasted garlic and stir until combined. Simmer this for about 5-10 minutes (you may need to add in some more veggie broth if you simmer it for 10 minutes).
Bring a big pot of water to a boil. Add the gnocchi and give them a quick stir. As soon as they all float, drain them in a colander. Immediately add the steaming gnocchi to the sauce and give it a quick stir.
Plate the gnocchi. Garnish with the crisped sage and extra ancho flakes.
In a dry pan over a medium heat, toast the sage until it just starts to brown. Follow the rest of the recipe as written.
Making It Simple
Instead of roasting the garlic and crisping the sage, you are only going to sauté the garlic and sage. To do this, you only need half the garlic the recipe calls for. Mince the garlic and chop the sage. Over a medium heat, sauté both the garlic and sage at the same time for about 3 minutes. Add all the other ingredients to the pan, except for the gnocchi, and stir until they are combined. Simmer this over a medium heat for 5 minutes. Boil the gnocchi, drain them, add them to the sauce, stir, and you are done.
Nutrition Info (per serving)
via Jason Wyrick, Executive Chef and Publisher of The Vegan Culinary Experience magazine and the co-author of the NY Times Bestseller 21 Day Weightloss Kickstart.
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