Pumpkin Gnocchi with Caramelized Onion Cream Sauce (Print version)
Tender pumpkin gnocchi in a rich caramelized onion cream sauce with Parmesan, thyme, and a little peppery heat.
# Ingredients:
For the caramelized onions
01 -
3 tablespoons salted butter, divided
02 -
2 tablespoons olive oil
03 -
2 medium sweet onions, thinly sliced
04 -
1/2 teaspoon kosher salt, plus more for the water
05 -
1/4 teaspoon red pepper flakes
06 -
1/4 cup (60 ml) water, plus more as needed
For the gnocchi and sauce
07 -
24 oz (680 g) pumpkin gnocchi
08 -
1 teaspoon fresh thyme leaves, plus more for serving
09 -
1 cup (240 ml) heavy cream
10 -
1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving
11 -
Black pepper, to taste
# Instructions:
01 -
Melt 2 tablespoons butter with the olive oil in a large skillet over medium heat. Add the onions, kosher salt, and red pepper flakes. Reduce to medium-low and cook for 30-40 minutes, stirring often, until soft and golden.
02 -
If the onions stick or darken too quickly, add 1-2 tablespoons water and scrape the pan. Repeat as needed until the onions are jammy and evenly caramelized.
03 -
Bring a large pot of salted water to a boil. Add the pumpkin gnocchi and cook for 2-3 minutes, or until they float and feel tender. Reserve 1/2 cup cooking water before transferring the gnocchi.
04 -
Add the cooked gnocchi to the onion skillet with the remaining 1 tablespoon butter. Cook for 2-3 minutes, gently tossing, until the gnocchi are coated and lightly glossy.
05 -
Stir in the thyme and heavy cream. Simmer gently for 1-2 minutes, then remove from the heat and stir in the Parmesan until smooth.
06 -
Add a splash of reserved gnocchi water if the sauce is too thick. Season with black pepper and more salt if needed. Serve hot with extra Parmesan and thyme.
# Good to know:
01 -
Use a wide skillet so the onions caramelize instead of steam.
02 -
Best served right away while the sauce is loose and glossy.
03 -
Reheat leftovers gently with a splash of milk, cream, or water.