LEELANAU COUNTY, Mich., (WPBN/WGTU) -- Who doesn't like a little pumpkin during the fall?
Lisa Maxbauer Price, a Traverse City mother and food writer, shares a delicious recipe for her Pumpkin Gnocchi!
- 1 15-ounce can pumpkin purée
- 1 1/2 cups vegetable broth
- 1/2 tablespoon brown sugar
- 1/4 teaspoon nutmeg
- 3/4 teaspoon kosher salt
- 1/4 cup Greek yogurt
- 16-ounce package gnocchi
- 4 ounces goat cheese
Preheat the oven to 375 F. In a large skillet, add the pumpkin purée and broth and stir to combine. Add nutmeg, brown sugar and salt. Cover and bring it to a high simmer. Then cook for 5 minutes until thickened. Remove pan from heat and stir in Greek yogurt until combined. Then place back on the heat for 3 more minutes. Meanwhile, bring a large pot of water to a boil. Then add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander. You can serve the gnocchi topped with sauce right away, or add this step for a casserole-style dinner: Combine the gnocchi and sauce in a 9 x 9? baking dish, top with dollops of goat cheese and bake for 15 minutes (until bubbly).
If you would like more information about Lisa and more of her recipes, you can check out her website.
Recipe inspired by: ACoupleCooks.com