Pumpkin Gnocchi Onion Cream (Printable Version)
Tender pumpkin gnocchi paired with a creamy caramelized onion sauce for warm, comforting meals.
# Ingredients:
→ Gnocchi
01 -
450 grams Trader Joe's pumpkin gnocchi (two standard packages)
→ Sauce
02 -
30 grams salted European-style butter
03 -
15 milliliters olive oil
04 -
250 grams sweet onions, finely chopped (Vidalia preferred)
05 -
5 grams kosher salt
06 -
1 gram red pepper flakes (approximately 1/4 teaspoon)
07 -
5 grams fresh thyme sprigs (or 2 grams dried thyme)
08 -
120 milliliters heavy cream
09 -
40 grams freshly grated Parmesan cheese
# Steps:
01 -
Melt butter and olive oil in a cast iron skillet over medium heat. Add finely chopped onions, kosher salt, and red pepper flakes. Cook gently, stirring frequently, until onions turn deep golden brown and soft, approximately 30 minutes.
02 -
Bring a large pot of salted water to a boil. Add pumpkin gnocchi and cook until they float to the surface, about 3 minutes. Reserve 240 milliliters of starchy pasta water before draining.
03 -
Toss fresh thyme into caramelized onions. Allow to infuse for 1-2 minutes, releasing aromatic oils.
04 -
Transfer cooked gnocchi into the skillet with onions. Gently toss to coat the gnocchi in the butter and onion mixture.
05 -
Pour heavy cream into the skillet and bring to a gentle simmer. Stir in freshly grated Parmesan cheese until melted and incorporated. Add reserved pasta water gradually to achieve a smooth, silky consistency.
06 -
Adjust seasoning with additional salt and freshly ground black pepper to taste. Serve immediately with extra Parmesan cheese grated on top if desired.
# Notes:
01 -
Caramelizing onions slowly over medium heat develops deep sweetness essential for the sauce's richness.
02 -
Reserve pasta water to adjust sauce consistency and enhance silkiness.
03 -
Leftovers keep well refrigerated for up to three days; reheat gently with a splash of cream or pasta water.