Fall is full of culinary options and pumpkins provide endless cooking possibilities. If I’m not experimenting with a new pumpkin soup, I’m most likely trying to find an exciting sauce to pair with my fluffy pumpkin gnocchi.
For the Gnocchi:
1 cup whole milk ricotta
1 cup pumpkin, peeled, roughly chopped and cooked
2 cups Parmigiano Reggiano
1 1/2 cups all-purpose flour, plus more for rolling
Making the Gnocchi:
See Recipe Here
For the Sauce:
I made this sauce spontaneously and never recorded my ingredients or recipe. The basic idea is to toast several Indian spices (think Garam Masala) in a pan, add some curry powder and turmeric, one minced hot chile pepper and some olive oil. Let this cook together to release all the aromas. Add vegetable or chicken stock, reduce, drop in the cooked gnocchi and finish with butter and salt.
Let me know what you did and how it turned out!