Pumpkin Gnocchi with Creamy Avocado Spinach Pesto

Last weekend, temperatures here took a dive from the slightly chilly to the waking up with a frost warning. A dive that was accompanied by pumpkin cravings. Lots of pumpkin cravings. 

Cravings only to be satisfied by pumpkin gnocchi, right?

Also, I've been eyeing this pesto for awhile. Had the recipe open on my computer for month. Eyed it when I'm feeling unhealthy and pushing it aside for later.

I'm glad I didn't try it sooner because the pairing of this with the pumpkin gnocchi is so good and turns this very spring thing in an honorary fall meal.

Rusted Root - "Send Me On My Way"

Adapted from The Iron You and The Skinny Fork

Ingredients for Pesto

1 avocado, halved and pitted
3 cups baby spinach
2 tbsps almonds (or your favorite pesto nut) 
2 garlic cloves
Juice of 1 lime
½ tsp fine grain sea salt
Red pepper flakes, optional but tasty ;)

2 tbsps olive oil

Ingredients for Gnocchi

1 C. 100% Pure Pumpkin Puree (Not pie filling!)
1 1/2 C. Whole Wheat White Flour
1 Large Egg
1/8 Tsp. Nutmeg
Salt & Pepper to Taste

Directions for Pesto

Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and red pepper flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
If it’s too thick add more water, one tablespoon at a time. 
Take a taste and adjust seasoning. Add olive oil and set aside.

Directions for Gnocchi

Combine ingredients in a large bowl. Dough should be slightly sticky. Add more flour if needed. Divide dough into four sections. Roll on a lightly floured surface until 1/2" thick. Cut into 1" pieces. Boil a pot of water and add gnocchi. Cook until they start to rise to the surface (about 5 or so minutes). Drain and let cool slightly.

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

The pasta for beginners, Gnocchi is incredibly easy to make.

Just as easy as just adding flour to potato until forms dough.

The Soft Boys- "Underwater Moonlight"

Mark Bittman's Sweet Potato Gnocchi

Ingredients

1 lb. sweet potatoes (about 2)
Salt and pepper
1 cup all-purpose flour
1/4 cup butter
15 fresh sage leaves
2 teaspoons maple syrup
1/2 teaspoon cinnamon
1 dash nutmeg

Directions

Start boiling a pot of water.

Peel the sweet potatoes and cut into small 1" chunks. Place in a microwaveable bowl with a little water and cover. Microwave for five minutes or until the sweet potatoes are done. Drain, season with salt and pepper, and mash with a fork.

Add about a half cup of the flour and stir. Continue adding the flour in small increments until you get a dough that you can handle. You want to add as little flour as possible to keep the gnocchi from being too dense. Pinch off a small piece and drop into boiling water to make sure it will keep its shape.

Place the dough onto a floured counter top (or cutting board). Divide in half and roll each piece into a 1/2 inch wide snake. Cut the dough into 1 inch long pieces and roll over the tines of a fork. Place shaped pieces onto a floured plate without them touching one another.

Cook the gnocchi in the boiling water in batches. You don't want there to be more gnocchi in the pot than can cover the surface of the water. The gnocchi is done about a minute after it starts floating.

While the gnocchi is cooking, melt the butter in a separate small saucepan. Once it is melted, add the sage leaves and continue to cook until the milk solids in the butter have browned. Remove from heat and add the maple syrup, cinnamon, nutmeg, and salt to taste.

Toss the cooked gnocchi with the browned butter sauce and serve hot.

Leftovers can be refrigerated and pan-fried the next day for a slightly different texture.