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bowl of pumpkin garlic confit gnocchi

Pumpkin Garlic Confit Gnocchi

This Pumpkin Garlic Confit Gnocchi is has to be one of my more decadent fall pastas and it is a must try. The garlic confit is blended with butter, pumpkin & balsamic until you get a glossy sauce AND it all comes together in 30 minutes or less.
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Ingredients

The garlic sage confit:

  • 1 head of garlic, peeled
  • Olive oil  Enough to submerge the garlic
  • A sprig of sage
  • Salt
  • Pepper

The butter:

  • Garlic sage confit see above
  • 6 tbsp softened butter
  • 2 tbsp pumpkin puree
  • 1 tsp balsmic
  • 1 sprig of sage
  • Salt
  • Pepper

The rest:

  • 1 package of gnocchi
  • 1/3 cup pasta water
  • Grated parmesan
  • Drizzle of balsamic
  • Fresh chopped sage for topping

Instructions 

  • Preheat oven to 250. Peel garlic and add to a ramekin along with sprig of sage. Add enough oil to cover the garlic. Bake for about 1 1/2-2 hours or until garlic is browned and soft.
  • When it’s done, remove from oil and add to a food processor with butter, pumpkin puree, balsamic, sage, sea salt and pepper. Blend until smooth and creamy.
  • Meanwhile, heat a salted pot of water and bring to a boil. Cook the gnocchi for only 2 min or so (less than the full amount since it will go back on the stovetop). Reserve pasta water.
  • Transfer pasta to a large skillet and add confit sauce. Add pasta water little by little and cook on low heat until everything starts to get creamy. Add in parmesan cheese and more pasta water as needed.
  • Top with fresh chopped sage and another drizzle of balsamic. enjoy!