* 8 ounces pumpkin puree * 1 cup all-purpose flour * 1/2 cup grated Parmesan cheese * 1/2 cup ricotta cheese * 1 large egg * 1/2 teaspoon kosher salt * 1/4 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * Whole cloves, to help mimic pumpkin stems * Toothpicks or food safe string, for shaping
​
**Instructions**
* Prepare the pumpkin by draining some of the liquid out. To do this line a bowl or a strainer with a few layers of paper towels, then place the pumpkin puree on top of the paper towels. Let this sit for 10 minutes. * Gently mix together all of the ingredients in a large bowl. A soft but pliable dough will form, if the dough is too wet or sticky, add additional flour as needed 1 tablespoon at a time. * Sprinkle a little flour on a clean countertop or cutting board. * Taking about 1 tablespoon of dough at a time, roll the dough between your palms to create a ball shape, set the ball onto your floured surface. Repeat this until all the dough has been rolled. * Fill a large pot with water and bring to a boil, season the water with a pinch of kosher salt. * Using the side of a toothpick or a piece of string to create pumpkin markings on each dough ball, then very gently press down the top just a bit to make the ball a little more squat in shape. * Once all of the gnocchi are shaped and the water is boiling, carefully slide them into the pot of water. * Let the gnocchi boil until they begin to float, once they are floating give them another minute or two then take them out of the water. * Place a whole clove into the top of each gnocchi to look like a pumpkin stem. * Serve gnocchi with your favorite sauce! (it is recommended to remove the clove before eating.)
​
**Ingredients for creamy spinach sauce**
* 2 tablespoon unsalted butter * 2 tablespoon flour * 1 teaspoon garlic minced * ¾ cup whole milk * 1 cup heavy cream * 1 teaspoon Italian seasonings * ½ each Salt & pepper to taste * 8 oz baby spinach * ¼ cup parmesan cheese freshly grated * ½ cup shredded mozzarella cheese * 1 teaspoon red chili flakes * Fresh basil to garnish
​
**Instructions**
* Preheat the oven to 400 degrees F. * Heat a large ovenproof skillet over medium flame. Add butter, once butter is melted, sprinkle the flour and cook for a minute. * Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt and pepper. Cook until the sauce thickens for 4-5 minutes. * Add the baby spinach and cook until the spinach is wilted. * Sprinkle the parmesan cheese over the sauce. Cook for a minute until everything comes together. Place [pumpkin gnocchi] in the sauce * Layer the skillet with mozzarella cheese on top and sprinkle some red chili flakes. Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling.Garnish the cheesy [pumpkin gnocchi] skillet with fresh basil and serve while it is still warm.
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**Ingredients for pumpkin gnocchi,** [from this recipe](https://www.nutmegnanny.com/pumpkin-shaped-gnocchi/)
* 8 ounces pumpkin puree
* 1 cup all-purpose flour
* 1/2 cup grated Parmesan cheese
* 1/2 cup ricotta cheese
* 1 large egg
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon freshly grated nutmeg
* Whole cloves, to help mimic pumpkin stems
* Toothpicks or food safe string, for shaping
​
**Instructions**
* Prepare the pumpkin by draining some of the liquid out. To do this line a bowl or a strainer with a few layers of paper towels, then place the pumpkin puree on top of the paper towels. Let this sit for 10 minutes.
* Gently mix together all of the ingredients in a large bowl. A soft but pliable dough will form, if the dough is too wet or sticky, add additional flour as needed 1 tablespoon at a time.
* Sprinkle a little flour on a clean countertop or cutting board.
* Taking about 1 tablespoon of dough at a time, roll the dough between your palms to create a ball shape, set the ball onto your floured surface. Repeat this until all the dough has been rolled.
* Fill a large pot with water and bring to a boil, season the water with a pinch of kosher salt.
* Using the side of a toothpick or a piece of string to create pumpkin markings on each dough ball, then very gently press down the top just a bit to make the ball a little more squat in shape.
* Once all of the gnocchi are shaped and the water is boiling, carefully slide them into the pot of water.
* Let the gnocchi boil until they begin to float, once they are floating give them another minute or two then take them out of the water.
* Place a whole clove into the top of each gnocchi to look like a pumpkin stem.
* Serve gnocchi with your favorite sauce! (it is recommended to remove the clove before eating.)
​
**Ingredients for creamy spinach sauce**
* 2 tablespoon unsalted butter
* 2 tablespoon flour
* 1 teaspoon garlic minced
* ¾ cup whole milk
* 1 cup heavy cream
* 1 teaspoon Italian seasonings
* ½ each Salt & pepper to taste
* 8 oz baby spinach
* ¼ cup parmesan cheese freshly grated
* ½ cup shredded mozzarella cheese
* 1 teaspoon red chili flakes
* Fresh basil to garnish
​
**Instructions**
* Preheat the oven to 400 degrees F.
* Heat a large ovenproof skillet over medium flame. Add butter, once butter is melted, sprinkle the flour and cook for a minute.
* Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt and pepper. Cook until the sauce thickens for 4-5 minutes.
* Add the baby spinach and cook until the spinach is wilted.
* Sprinkle the parmesan cheese over the sauce. Cook for a minute until everything comes together. Place [pumpkin gnocchi] in the sauce
* Layer the skillet with mozzarella cheese on top and sprinkle some red chili flakes. Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling.Garnish the cheesy [pumpkin gnocchi] skillet with fresh basil and serve while it is still warm.