Pumpkin gnocchi with smoky chipotle sauce

DSC01200This recipe I found on http://blisstree.com. We’ve had it several times and love it. I made it while we were in Othello over Christmas and it went over well there too.  It’s one of my favorites that I love to make. Enjoy!

Pumpkin Gnocchi

1 (15 oz.) can solid pack pumpkin or two cups of homemade pumpkin puree, drained
1 tsp finely grated lemon zest
3 cups flour or enough to make a soft dough
Pinch of salt


  1. Mix together until you get a soft, kneadable dough. You want it to be the texture of soft Play-do.
  2. Cut in about 5 or 6 parts and roll each part out into a 3/4 inch thick rope
  3. Slice in pieces about 1/2 inch thick
  4. You can use a fork to make a design, or not as you wish
  5. Spoon gnocchi into water that is at a slow boil
  6. Cook until done, it will come up to the surface and float there. Just take that batch out with a slotted spoon and add the next batch until all are cooked.
  7. Toss with Smoky Chipotle Sauce

Smoky Chipotle Sauce

1/2 cup smoked green olives, sliced
1/2 cup roasted red peppers, chopped
6 slices of applewood smoked bacon
1 tsp of dried chipotle, more or less to taste
1 onion chopped
Pinch of cinnamon
1/4 cup olive oil, smoked olive oil if you have it
2 tbs of maple syrup (more or less to taste)
4 oz fontina, diced


  1. Simmer everything but the maple syrup and fontina in a pan on low heat until the onions are cooked
  2. Stir often, don’t let anything caramelize
  3. Stir in the maple syrup and simmer for another minute or two. Taste and adjust seasonings
  4. Pour over cooked gnocchi and toss
  5. Sprinkle with fontina

Serves 6-8

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