dinner

Cheddar Pumpkin Gnocchi

Cheddar Pumpkin Gnocchi1.jpg

Ingredients (Serves Two)

●        Bag of original Nocca gnocchi

●        1 cup pasta water

●        3/4 cup canned pumpkin puree

●        3 garlic cloves, minced

●        1 tsp dijon mustard (can also sub stone ground mustard)

●        4 oz shredded cheddar cheese 

●        1 tsp fresh lemon juice

●        1/2 tsp salt, more to taste

●        1/4 tsp lemon pepper

●        Pepita seeds, for garnish

●        EVOO

1. Cook gnocchi according to package directions. While draining gnocchi, reserve 1 cup of salted pasta water. Set gnocchi aside, drizzling some olive oil over gnocchi to avoid sticking.

2. In sauce pan, sweat garlic in EVOO until fragrant and softened. Add pumpkin, mustard, salt and lemon juice. Stir to combine.

3. Add in reserved pasta water and combine with pumpkin mixture. Turn the heat down to simmer and simmer for about 5 minutes, to let flavors meld.

4. Add grated cheese to the sauce, incorporating until melted. Taste and season with salt/pepper, in needed.

5. Pour the sauce over the cooked gnocchi, garnishing with pepitas.  Enjoy!

Gnocchi with Apple Cider, Sweet Potato and Kale

Apple Cider, Sweet Potato and Kale Gnocchi2.jpg

Ingredients (Serves Two)

●     Bag of Nocca gnocchi

●     1 sweet potato, seasoned, cubed and roasted

●     1 bunch of kale, chopped

●     2 cups apple cider

●     1/4 tsp salt

●     Squeeze of fresh lemon

●     2 cloves garlic, minced

●     Crushed pistachios

1. In a small saucepan, simmer the apple cider over moderately high heat until it comes to a boil. Then keep on medium heat for about 20 minutes, or until it's reduced to about 1/2 cup and has a thick consistency. Set aside.

2. Add salt and a squeeze of fresh lemon to the reduced cider.

3. In a medium saute pan, sweat the garlic in a little EVOO and add in chopped kale. Cook until wilted/cooked down in the garlic, about 3 minutes.

4. Cook Nocca gnocchi according to bag directions. Once cooked, drain the water and toss in a little EVOO to keep from sticking.

5. Drizzle reduced apple cider sauce over the gnocchi. Add in sweet potato and kale and toss to distribute. Garnish with topped pistachios and enjoy!