It snowed on Saturday. Yes on October 17th!! it snowed here in Montreal. We’ve been lucky the rest of the week so far. It’s been beautiful fall weather with sunshine and clouds and wind but last Saturday it SNOWED. I mean we all know winter is coming. It is imminent, I was just hoping it would come a little later this year. Winter is sooooo long here, I don’t want it to start just yet. My weirdo son is asking for snow. He says he wants to play in the snow. I’ve asked him if he was already Canadian or Quebecois for that matter or WHAT?!? He apparently cannot remember how loooong and cooooold winter is here and how he was begging for the snow to finally melt away in like freakin’ APRIL this year.
Aaaanyway…the snow made me crave something hot. Something out of the oven. Something heart and bone-warming that isn’t soup because hey, I just posted the Roasted Garlic Butternut Squash Soup here a couple of weeks ago and who on earth would want to eat any other soup than that one ever again? Haha. I also wanted to spend little time on it because yes, even I am sometimes too busy to prepare a 2-hour meal. This one took only 45 minutes of which 20 were oven time which means it’s relaxing time.
For this recipe I made the Gnocchi myself from scratch and I think it’s totally worth it, if you want to as well here are step-by-step instructions on How to Make Gnocchi. Store-bought will do the trick as well though and make the recipe a true 3/4 of an hour recipe instead of a looong one.
You can make the recipe in little individual cocotte or in one single bigger ovenproof dish. Either way, make sure to put them/it on a baking sheet in order for overflowing cheese to be caught on that easy to wash sheet as opposed to the bottom of your oven. Smart, eh?
For the sauce you can use canned pumpkin puree or you can make your own. I used canned because I was in a hurry. I so wish days had more like 30 hours so there’d be enough time to sleep every once in a while. If you use homemade pumpkin puree you probably won’t have to add the water to the sauce. Homemade puree tends to be more liquid. To make homemade puree just peel and deseed the pumpkin, cut in 1 inch dice and cook in abundant salted water until soft. Drain and then puree with a either a food processor or an immersion blender. Tadaaa.
On Saturday we’ll have my kids’ Birthday party here at home. They are soooo excited to have all their friends over. It’s going to be a lot of fun! I can’t wait either. Just have to finish planning what food I’ll make. And what kind of cake. Uh oh!
Gnocchi in Cheesy Pumpkin Sauce
- Preheat oven to 400 F (200ºC).
- Heat a large pan over medium heat.
- Wash and finely chop sage.
- Peel and chop onion.
- Peel and crush garlic.
- Once pan is really hot add 2 Tbsp butter, wait until it melts and add gnocchi and sage, fry until lightly brown. Put on a plate and set aside.
- Add another tablespoon of butter to the same pan and once hot add chopped onion and crushed garlic. Fry until translucent.
- Add pumpkin puree, water and mascarpone and stir well.
- Once mascarpone is well incorporated, add Parmesan cheese.
- Season very well with salt and pepper. The sauce should be quite salty as the gnocchi will take diminish the saltness later.
- Add the gnocchi back into the pan and mix well.
- Pour gnocchi pumpkin sauce mix into cocotte or ovenproof dish, cover with shredded swiss chesse and bake for 20 minutes or until cheese is golden.
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