A Pumpkin and Roasted Sweet Potato Gnocchi Recipe for Fall

Name: A Pumpkin and Roasted Sweet Potato Gnocchi Recipe for Fall
Ingredients: 2 1/2 cups roasted sweet potato puree; 1/2 cup pumpkin puree; 1 egg (whisked); 1 teaspoon coarse kosher salt; 1 1/2 cups gluten-free all-purpose flour (or regular all-purpose flour, plus more for working with dough ); 2 tablespoons garlic confit oil (or plain olive oil); batch cooked Pumpkin and Roasted Sweet Potato Gnocchi; 1/2 tablespoon sliced sage leaves; 1/2 tablespoon fresh rosemary (chopped small); 2 cloves garlic confit (smashed ); 1/4 cup heavy cream; freshly grated Romano or Parmesan cheese (to taste)

californiagrown.org

This Pumpkin & Roasted Sweet Potato Gnocchi combines roasted sweet potatoes & pumpkin puree to create delicious pillowy gnocchi.

View full recipe on californiagrown.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at californiagrown.org.

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Ingredients

2 1/2 cups roasted sweet potato puree
1/2 cup pumpkin puree
1 egg (whisked)
1 teaspoon coarse kosher salt
1 1/2 cups gluten-free all-purpose flour (or regular all-purpose flour, plus more for working with dough )
2 tablespoons garlic confit oil (or plain olive oil)
batch cooked Pumpkin and Roasted Sweet Potato Gnocchi
1/2 tablespoon sliced sage leaves
1/2 tablespoon fresh rosemary (chopped small)
2 cloves garlic confit (smashed )
1/4 cup heavy cream
freshly grated Romano or Parmesan cheese (to taste)