Pumpkin Tarragon Gnocchi

Ingredients

• 1/3 white or yellow onion, thinly minced

• 1 large clove of garlic

• 1 Tbsp olive oil

• 1 can of pumpkin or butternut squash purée

• 1/2 Tbsp sage

• 1/2 Tbsp thyme

• 1 Tbsp oregano

• 1 Tbsp dried or fresh parsley

• 1 Tsp black pepper

• 1 sprig fresh tarragon

• 2 Tsp salt/to taste

• 3 Tbsp shredded parmesan

• 1 pack potato gnocchi

Instructions

1. Bring a pot of water with a pinch of salt to a boil.

2. While the pot is coming to a boil thinly mince 1/3 of a white or yellow onion.

3. Using a knife or a garlic press mince 1 clove of garlic and set aside.

4. When the water has come to a boil add 1 pack of potato gnocchi and let it boil for 2-4 minutes until the gnocchi has floated to the top. Then strain and save 1/4 cup of the water and set aside.

5. Add 1 Tbsp of olive oil to a pan and turn on the stove top to low - medium heat. To the pan add the 1/3 of the thinly minced onion and let it caramelize.

6. Once the onions are caramelized add the minced garlic and let it sauté for 1 minute.

7. Next add 1/2 Tbsp sage, 1/2 Tbsp thyme, 1 Tbsp oregano, 1 Tbsp dried or fresh parsley and stir.

8. Now add 1 pack of potato gnocchi to the sauce and stir. Let it simmer and slightly brown for 3-5 minutes on medium heat.

9. Open the can of pumpkin or butternut squash purée along with the 1/4 cup of gnocchi water and add it all to the pan. Then add 1 Tsp of black pepper and 2 Tsp of salt or salt to taste. Let the sauce mixture simmer for 5-10 minutes on low heat with the lid on until fragrant.

10. Now add half the shredded parmesan and ripped pieces of fresh tarragon leaves to to the pan and stir.

11. Your delicious pumpkin tarragon gnocchi is now ready to serve, add the rest of the shredded parmesan to your plate and a few tarragon leaves to garnish.

12. Enjoy! ♡

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