Pumpkin Gnocchi Two Ways
Well it's become a passion…overnight, just like that, boom! I am a gnocchi groupie. I have to confess I have never really enjoyed gnocchi, little pellets of flour and something else. How unappealing is that?
How could I be so blind for so long? I also admit that Brown Butter has become the new black food wise, and I cannot get enough of it. (Just made a Brown Butter Ice Cream with Peanut Butter Ganache to DIE for, but I digress!) So between my fave Italian flavor, that would be sage,of which I happen to have truckloads growing in my kitchen garden, and the Brown Butter, I simply needed an excuse to put them together and Pumpkin Gnocchi was it.
But then...along came Marinara Sauce (Basic Pasta Sauce) which I almost always have in the fridge these days. It is such a staple, and so we decided to also try baking the gnocchi. I have had baked gnocchi before also and it was a bit ho hum. But this is so good. It keeps for at least a week once assembled. Just bake on demand. Or freeze and bake later. Perfect meal prepping going on here!
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