Pumpkin Alfredo

pumpkin alfredo and gnocchiThe Gardeners’ Community Cookbook has given me another reliable, quick recipe so we can have a delicious weeknight meal. When I got home from work today, I was able to quickly prepare this rich sauce by using thawed pumpkin that I baked and froze in early January. We had it on store-bought whole wheat gnocchi. This was our first time to try premade gnocchi. It’s ready in about 3 minutes, doesn’t have many bizarre ingredients, tastes good—I’m a fan. The pumpkin, cream, broth, and sage came from Oklahoma. I was pleased by how quickly this delicious meal came together, leaving me time to post this blog entry.

Pumpkin Alfredo
The Gardeners’ Community Cookbook
:: 1.5 c cooked pumpkin or other winter squash
:: 8 T butter
:: 1 shallot, minced
:: 1 small leek, trimmed, halved lengthwise, thinly sliced
:: 1/2 c chicken broth (substitute veggie broth for a vegetarian recipe)
:: 1.5 c cream
:: 1/2 c white wine
:: 1 T fresh lemon juice
:: 1/2 c cream cheese
:: 2 T chopped fresh sage
:: 1/2 t chopped fresh thyme, or 1/4 t dried thyme
:: 1/8 t ground nutmeg
:: 1/2 t white pepper
:: 1 t salt
:: 1 T brandy

1. Mash the pumpkin pulp in a food processor or with a fork and set aside.

2. Melt the butter in a large pot. Add the shallot and leek and sauté over medium-high heat until wilted, 2 to 3 minutes. Whisk in the broth, cream, wine, and lemon juice. Bring to a boil and cook over high heat for 2 to 3 minutes, until slightly thickened.

3. Add the cream cheese, sage, thyme, nutmeg, pepper, salt, brandy, and pumpkin purée. Bring to a boil, whisking to smooth, and remove from heat.

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