Ingredients (Serves Two)
● Bag of original Nocca gnocchi
● 1 cup pasta water
● 3/4 cup canned pumpkin puree
● 3 garlic cloves, minced
● 1 tsp dijon mustard (can also sub stone ground mustard)
● 4 oz shredded cheddar cheese
● 1 tsp fresh lemon juice
● 1/2 tsp salt, more to taste
● 1/4 tsp lemon pepper
● Pepita seeds, for garnish
● EVOO
1. Cook gnocchi according to package directions. While draining gnocchi, reserve 1 cup of salted pasta water. Set gnocchi aside, drizzling some olive oil over gnocchi to avoid sticking.
2. In sauce pan, sweat garlic in EVOO until fragrant and softened. Add pumpkin, mustard, salt and lemon juice. Stir to combine.
3. Add in reserved pasta water and combine with pumpkin mixture. Turn the heat down to simmer and simmer for about 5 minutes, to let flavors meld.
4. Add grated cheese to the sauce, incorporating until melted. Taste and season with salt/pepper, in needed.
5. Pour the sauce over the cooked gnocchi, garnishing with pepitas. Enjoy!