Gnocchi with Mushrooms & Pumpkin Cream Sauce

Gnocchi with Mushrooms & Pumpkin Cream Sauce

4 Reviews
From: EatingWell Magazine, January/February 2015

Pumpkin isn't just for pie! In this healthy gnocchi recipe, canned pumpkin serves as the base for a creamy sauce. For the best flavor, top with real Parmigiano-Reggiano cheese. Save the leftover pumpkin puree for a smoothie or pancakes.

Ingredients 4 servings

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  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh sage
  • 1 16-ounce package shelf-stable gnocchi
  • ½ cup sliced shallots
  • 8 ounces white mushrooms, sliced
  • 2 tablespoons dry sherry
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup canned pumpkin puree
  • ½ cup half-and-half
  • ¼ cup water
  • ⅓ cup shaved Parmesan cheese (see Tip)

Preparation

  • Active

  • Ready In

  1. Heat 2 tablespoons oil and sage in a large nonstick skillet over medium-high heat until the sage begins to sizzle. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Transfer to a bowl and cover to keep warm.
  2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add shallots and cook, stirring, for 1 minute. Add mushrooms; cook, stirring occasionally, until the mushrooms start to brown, 3 to 4 minutes. Add sherry, salt and pepper and cook until the liquid has evaporated, about 1 minute. Stir in pumpkin, half-and-half and water; cook, stirring, until the sauce begins to bubble. Serve over the gnocchi, garnished with cheese.
  • For a fancy touch, top pasta with curls of shaved Parmesan or other hard cheese: Peel strips of cheese from the block with a sharp vegetable peeler.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 420 calories; 17 g fat(5 g sat); 3 g fiber; 57 g carbohydrates; 12 g protein; 25 mcg folate; 16 mg cholesterol; 5 g sugars; 0 g added sugars; 9,950 IU vitamin A; 6 mg vitamin C; 151 mg calcium; 2 mg iron; 644 mg sodium; 432 mg potassium
  • Nutrition Bonus: Vitamin A (199% daily value)
  • Carbohydrate Servings: 4
  • Exchanges: 3 starch, 1 vegetable, ½ lean meat, 3 fat

Reviews 4

July 12, 2017
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By: Katie C
It is so delicious! I've made this maybe about 10 times and it is so tasty. I have never added water though, and I make my own pumpkin puree out of kabocha (japanese pumpkin). I also add a good bit of freshly grated parmesan to the sauce.
July 16, 2016
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By: EatingWell User
tolerable Needed a recipe to use a free can of pumpkin. Should have read the reviews first, oh well. We ate it, but I will not repeat as is. Suggestion to add sausage sounds good.
May 02, 2016
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By: EatingWell User
Ok-but not great I've made dozens of recipes from Eating Well, and have thoroughly enjoyed 98% of them. This recipe was an exception, we had to force ourselves to eat it. The sauce was very thick and the mushrooms didn't go well with the rest of the recipe. Perhaps I didn't prepare it correctly, but it's not my favorite. Pros: Easy to make Cons: Pumpkin didn't work in this savory application
September 09, 2015
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By: EatingWell User
A different kind of tasty We liked this, but I will do a couple of things differently the next time. I tossed the sauce with the gnocchi, but it was so soupy that I had to cook it down a little before serving. So I will halve the 1/2 and 1/2 and the water the next time. It was a little too peppery for me, so I will cut the pepper in half. The mushrooms cook down so much too, so I will add more the next time. I added one link of sweet Italian turkey sausage, and will do that again. The pumpkin was not a strong taste, but it works very well in this. This recipe is very unique. Pros: tastes good, easy
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