Homemade Pumpkin Gnocchi with Kale and White Beans

Making homemade gnocchi has been on my Food Bucket List for a while now. In fact, it may have been the only thing on my Food Bucket List, but now I think I should add more things! The thought of making pasta from scratch with my kitchen that has two feet of counter space always seemed daunting, even though people tried to convince me otherwise. I decided to just give it a go on a recent rainy Sunday afternoon while Zachary napped and my goodness it was SO EASY. I followed this recipe for the pumpkin gnocchi and they came out perfectly.

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Once the gnocchi were cooked, drained and slightly cooled, I set them aside and drizzled some olive oil on them so they wouldn’t stick together.

Next I sautéed about 2 large handfuls of chopped kale as well as a drained can of cannellini beans with some olive oil in a pan until the kale wilted. Then I added the gnocchi and sprinkled on sea salt, freshly ground pepper, about 3 chopped fresh sage leaves and a dash or two of cinnamon. The sage and cinnamon gave this dish a slightly sweet and earthy flavor – we loved it!

I still can’t believe I made gnocchi and that it really is so easy to make.

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