Gnocchi with Pumpkin, Spinach and Goat Cheese
- Prep Time 0:25
- Cook Time 0:20
- Estimated Cost $12.50
- 10 Comments
This creamy, decadent gnocchi dish makes a perfect side dish alongside a classic Fall menu of roasted chicken and salad, but it holds up well as an entree all its own. Pumpkin, sage and onions are practically made for each other and the cheese binds everything together nicely. Make sure to use a creamy goat cheese though—not chevre, which is too crumbly. My preference is goat cheese brie from Trader Joe’s, which has the added benefit of costing a mere $2.99 for 4.4 oz.
- 1 package gnocchi $2
- 3/4 cup unsweetened pumpkin $1.50 for 14 oz.
- 1/2 cup milk $1.50 for a pint
- 2 oz. soft, creamy goat cheese, such as goat brie or Boucheron $3 for 4.4 oz.
- 6 fresh sage leaves, chopped finely $1 for a bunch
- 3 cups fresh spinach $1
- 1 tbsp unsalted butter $1.50 for a stick
- 1/2 small red onion, sliced $1
- salt and pepper to taste Pantry
Recipe Serves 2-3
- Cook gnocchi according to package directions in salted water. Drain, reserving about 1/4 cup cooking water, and return, with reserved water, to pot. Stir in fresh spinach, moving gently with spoon to encourage wilting, until spinach has mostly broken down, about 1 minute.
- Heat pumpkin and milk in a small pot over medium heat. Stir in sage, cheese, salt and pepper. Stir frequently as cheese melts and sauce becomes creamy.
- Heat butter in a small frying pan over medium heat. Add sliced onions and cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.
- Stir sauce and onions into gnocchi. Serve immediately.