Actually, scratch that, is there anyone that dislikes fall? Maybe because I live in New England where fall is beautiful and fleeting, but everyone I know loves fall. LOVES fall. It is by far our favorite time of the year. The foliage is vibrant, the air is crisp, and there are sweaters on sweaters on sweaters. I’m also lucky to work in a stunningly beautiful place… one that even organizes fall foliage tours around campus. (Side note – there have been approximately a zillion photo shoots outside my office in recent days. Engagement, baby, family – you name it. I think that qualifies us as most gorgeous campus ever.)
But the wretched thing about living in New England? Fall pops in to say “hi!” for about a month, and then disappears nearly as soon as you’ve realized it’s there. So you’ve got to jam in all of your fall activities in the span of a few short weeks. I’m happy to report that we managed to go apple picking this year, joining the absolute hordes who decided to escape Boston and do the same. Obligatory hayride, apple cider donuts and apple cider were of course included. ?
This recipe is the perfect fall dish for me – comforting, warm, and oh so seasonal. It’s also a great way to use up leftover pumpkin that I’m sure you have from your fall baking needs. I always end up having odd leftover bits of pumpkin in the fridge (let’s be real, usually from making a whole different kind of pumpkin gnocchi) and this is a perfect recipe to use up just a bit of everyone’s favorite autumnal gourd. There’s goat cheese because it’s my favorite (though Randall prefers feta) and craisins add a pop of color and surprise little flavor bursts as you eat. What can I say, I’m obsessed. ?
- 1 package gnocchi
- 2 tbs olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bunch of kale, chopped
- ¾ cup pumpkin puree
- ½ cup milk
- ½ cup vegetable stock
- ½ tsp salt
- ½ tsp pepper
- ¾ cup goat cheese
- ½ cup craisins
- Heat a medium-large pot of water over high heat, bringing to a boil. Add gnocchi, cooking to manufacturer’s instructions. Drain and set aside.
- As gnocchi are boiling, add olive oil to a large skillet and heat over medium heat. Add chopped onion to skillet and cook until softened and translucent, about 5 minutes, stirring occasionally. Mix in garlic and cook until fragrant, approx 45 seconds-1 minute. Be sure to quickly stir in garlic, to avoid burning.
- Add in kale, and sautée with onions and garlic, until kale has wilted, approx 5-7 minutes. Remove from heat and combine skillet contents with gnocchi/pasta in a large bowl. Set aside.
- In a small saucepan, heat pumpkin puree, milk, vegetable stock, salt, and pepper over low heat. Slowly bring to a simmer, being sure not to scald the milk. Cook 3-5 minutes, stirring frequently, until sauce has thickened slightly.
- Pour sauce over gnocchi and vegetables, then mix to combine. Top with crumbled goat cheese and craisins. Serve immediately.