tasha41
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Another favourite of mine
Good comfort food.. makes about 10 servings it says.. it seems like a lot of work/ingredients I guess but very delicious and worth it if you like gnocchi especially!
1 14oz (398mL) can of pumpkin puree (NOT pie mix)
1/2lb (225g) creme fraiche
1 1/2 cups (375mL) shredded mozzarella cheese
1 1/2 cups (375mL) shredded cheddar cheese
1/2lb (225g) thick-sliced prosciutto, cut into thin strips
3 roasted red peppers (jarred), drained and diced
1/2 teaspoon (2mL) red pepper flakes
1 teaspoon (5mL) salt
1/2 teaspoon (2mL) pepper
3lb (1.4kg) gnocchi pasta
1/2 cup (125mL) pine nuts, coarsely ground
1 cup (250mL) panko bread crumbs
1/2 cup (125mL) butter, melted
Preheat oven to 400F (200C). Bring a large saucepan of lightly salted water to a boil. Lightly coat a 3L baking pan with cooking spray.
While the water heats, in a large bowl, mix pumpkin puree, creme fraiche, mozzarella and cheddar, proscuitto, roasted red peppers, red pepper flakes, salt, and pepper. Set aside.
When water is boiling, add gnocchi and cook according to package directions (usually just until they float). Reserve 1/4 cup (60mL) of the cooking water, then drain gnocchi.
Return gnocchi to pan, then add cheese mixture. Stir well until everything is thoroughly mixed and cheese is mostly melted. Stir in reserved cooking water.
Transfer gnocchi and sauce to prepared baking pan, spreading it in an even layer. Set aside.
In a small bowl, mix ground pine nuts, bread crumbs, and butter. Sprinkle bread crumb mixture evenly over gnocchi, then bake for 15 minutes or until lightly browned.
PS I'm cooking this today.
Good comfort food.. makes about 10 servings it says.. it seems like a lot of work/ingredients I guess but very delicious and worth it if you like gnocchi especially!1 14oz (398mL) can of pumpkin puree (NOT pie mix)
1/2lb (225g) creme fraiche
1 1/2 cups (375mL) shredded mozzarella cheese
1 1/2 cups (375mL) shredded cheddar cheese
1/2lb (225g) thick-sliced prosciutto, cut into thin strips
3 roasted red peppers (jarred), drained and diced
1/2 teaspoon (2mL) red pepper flakes
1 teaspoon (5mL) salt
1/2 teaspoon (2mL) pepper
3lb (1.4kg) gnocchi pasta
1/2 cup (125mL) pine nuts, coarsely ground
1 cup (250mL) panko bread crumbs
1/2 cup (125mL) butter, melted
Preheat oven to 400F (200C). Bring a large saucepan of lightly salted water to a boil. Lightly coat a 3L baking pan with cooking spray.
While the water heats, in a large bowl, mix pumpkin puree, creme fraiche, mozzarella and cheddar, proscuitto, roasted red peppers, red pepper flakes, salt, and pepper. Set aside.
When water is boiling, add gnocchi and cook according to package directions (usually just until they float). Reserve 1/4 cup (60mL) of the cooking water, then drain gnocchi.
Return gnocchi to pan, then add cheese mixture. Stir well until everything is thoroughly mixed and cheese is mostly melted. Stir in reserved cooking water.
Transfer gnocchi and sauce to prepared baking pan, spreading it in an even layer. Set aside.
In a small bowl, mix ground pine nuts, bread crumbs, and butter. Sprinkle bread crumb mixture evenly over gnocchi, then bake for 15 minutes or until lightly browned.
PS I'm cooking this today.
