Prep Time: 1 hr 

Cook Time: 25 minutes

Ingredients 

Gnocchi 

½ cup pumpkin puree

1 egg 

2 medium white potatoes 

2 ¼ cup all purpose flour

1 tbsp olive oil 

Gorgonzola Sauce 

½ cup gorgonzola, crumbled 

¼ cup butter

¼ cup parmesan cheese 

2 tbsp heavy cream

½ cup milk  

Salt and pepper to taste 

Reserved pasta water 

Instructions 

Make The Gnocchi 

Bring a medium pot to a boil. Add the two potatoes and boil for 20-25 minutes or until a fork can go through. 

Rinse the potatoes in cold water. Once cool enough to handle, peel the potatoes.

In a blender, combine the potatoes, egg and pumpkin puree. Blend until it becomes a silky smooth texture. 

On a flat surface, pour the flour to form a mountain. Then create a well using your hand or the bottom of a measuring cup. 

Pour the pumpkin puree mixture into the well. Using a fork or dough scraper, work the flour into the pumpkin puree mixture. Once it forms a dough, start to knead. 

Knead the dough for 8-10 minutes. If the dough bounces up when pressure is applied using your thumb or index finger, that means it’s time for it to rest. 

Let the dough rest for 10 minutes. 

Cut the Gnocchi dough into 8 pieces. Roll out each piece into logs. 

Cut each log into quarter inch pieces. 

Lightly coat the gnocchi in flour to prevent any sticking. 

Shape the gnocchi (optional) 

Roll each piece of gnocchi down a lightly floured fork, using the bottom of your thumb. 

Cook the gnocchi 

Bring a large pot of water to a boil. Salt generously.  

Add 12 pieces of gnocchi into the boiling water. Remove each gnocchi once it floats to the top. This means it’s cooked (about 1-3 minutes). 

Repeat this step for the remaining batches of gnocchi. 

Creamy Gorgonzola Sauce 

Heat a saucepan over low-medium heat. Add the butter. Cook until it melts. Top the melted butter with the crumbled gorgonzola. Gently whisk until the cheese has melted. 

Add in the milk and whisk. Bring the mixture to a low simmer. Mix in the parmesan cheese and the cream. Whisk until the sauce starts to thicken. 

Reduce the heat. Mix in the cooked gnocchi. Add a ½ cup of reserved pasta water. Cook until the sauce starts to thicken (about 2 – 3 minutes) and the pasta has absorbed some of the sauce and pasta water. 

Serve immediately and enjoy! Top with fresh parmesan and parsley.