Ricotta Gnocchi with Pumpkin Velvet Sauce
Course:
Main Course
Cuisine:
Italian
Keyword:
ricotta gnocchi with pumpkin velvet sauce
Servings: 2
Author: dieTTaste
-
350
g
(12 oz) pumpkin cubed
or 1 1/2 cup pumpkin puree
-
1
medium onion, chopped
-
1
bay leaf
-
1/4
tsp
dry thyme
-
100
ml
(about 1/2 cup) vegetable soup
-
100
ml
(about 1/2 cup) Greek yogurt or cream or evaporated milk ,
dairy or non-dairy
-
40
g
(3 Tbsp) butter or oil
-
salt, pepper
-
ricotta gnocchi*
-
Sautee onions in 20 g (1 1/2 Tbsp) butter, add pumpkin, soup, bay leaf and thyme and cook until soft (add more soup or water if necessary).
-
Discard the bay leaf. Puree the sauce and add yogurt (or cream), salt and pepper.
-
Cook gnocchi, combine with remaining butter and serve with pumpkin sauce.