A Jerry James Stone Recipe
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Ingredients
- 1 pound sweet potato gnocchi
- 2 tablespoons unsalted butter
- 1 cup pumpkin puree
- ยฝ cup whipping cream
- 2 tablespoons miso paste
- ยพ cup pasta water
- 1 cup Parmesan cheese
Instructions
Sweet Potato Gnocchi
- I suggest starting the pasta and the Pumpkin Miso Cream Sauce at the same time.
- In sauce pan, bring water to a boil. Optionally, add 2 tablespoons of sea salt. Never cook your pasta in oil!
- Once the water has come to a boil, add the sweet potato gnocchi to the sauce pan and cook per instructions on the box. You can use any kind of gnocchi.
- Strain gnocchi, reserving the water.
Pumpkin Miso Cream Sauce
- Melt 2 tablespoons of butter in a saute pan over medium heat.
- Add in 1 cup of pumpkin puree and mix to combine. Cook pumpkin puree over a medium heat for 5 minutes to remove excess liquid from puree.
- Add in ยฝ cup whipping cream and mix to combine. You can use half and half or even whole milk for a lighter sauce.
- Add in 2 tablespoons of miso paste and mix. It is ok if the mixture is a little lumpy.
- Transfer ยพ cup of the pasta water from the cooked gnocchi to the pumpkin cream sauce mixture. Mix and bring to a low simmer over a medium heat.
- Add 1 cup of Parmesan cheese to the pumpkin mixture in batches while constantly stirring until the cheese has melted and the sauce is even and smooth.
- Fold in the sweet potato gnocchi into sauce.
- Enjoy!
