Pumpkin Gnocchi with Hazelnut Cream Sauce (Thanksgiving Recipes)

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Step 5:

Cut each log into little pieces and place on a lightly floured baking sheet. These can keep in the fridge for several hours until you�re read to use, or you may freeze them on a baking sheet, and once frozen, put them into a freezer baggie for up to a month. They can be cooked frozen, they�ll just take an extra minute or two.

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Step 6:

Now, on to making the hazelnut cream sauce!

Roast about 1/2 cup of hazelnuts in a 350 degree oven (I used my toaster oven) until fragrant and lightly browned. While still warm, place in a textured kitchen towel and rub together. This will loosen the skins.

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Step 7:

When all the skins are removed, lightly chop or smash and place in a small saucepan over medium heat with a bit of ****er. Let cook for a few minutes.

Add a bit of salt, pepper, freshly grated nutmeg, about 1/3 cup of heavy cream and about 1/4 cup of chicken broth. Let cook over low heat, stirring occasionally, until thickened and a lovely [COLOR=#2B65B0 ! important]sauce [/COLOR]consistency.

Meanwhile, bring a large pot of salted water to a boil. Drop in the pumpkin gnocchi while stirring the pot to prevent them from sticking to the bottom and each other. When they float to the surface, boil for another two minutes, then either move to a [COLOR=#2B65B0 ! important]pan[/COLOR]of warm water to hold, or drain and plate.

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Step 8:

Pour the sauce over the gnocchi, and garnish with fresh thyme and shaved Parmigiano Reggiano cheese.

Mmmm, pumpkin gnocchi with hazelnut cream sauce!