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Healthy Pasta Fall Dinner Recipe of Pumpkin Gnoochi with Crushed Amaretto Crumb Topping

Enjoy the cozy flavors of fall with this Healthy Pumpkin Gnocchi with Crushed Amaretto Crumbs where tender gnocchi are gently coated in a creamy, low-fat Parmesan sauce, providing a comforting and healthy meal for four. Weight Watchers Points included.
Course Main Course
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For The Pumpkin Gnoochi

  • 1 Cup Pumpkin Puree Not PIE FILLING
  • 2 Cups Whole Wheat Flour
  • 1/4 Cup Reduced Fat Grated Parmesan Cheese
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground Cinnamon
  • 1 Large Egg Yolk

For The Healthy Cheese Coating Sauce

  • 1 Tablespoon Olive Oil
  • 2 Cloves Garlic, Minced
  • 1/2 Cup 1% Milk
  • 1/2 Cup Reduced Fat Grated Parmesan Cheese
  • 1 Tablespoon All Purpose White Flour
  • Salt/Pepper to Taste

Topping

  • 4 Amaretto Cookies, Crushed
  • Fresh Basil Leaves or Sage Leaves, Optional

Instructions

For the Pumpkin Gnoochi

  • In a large mixing bowl, combine the pumpkin puree, grated Parmesan cheese, salt, ground nutmeg, and ground cinnamon. Mix until well combined.
  • Gradually add the flour to the pumpkin mixture, stirring continuously, until a soft dough forms. If the dough is too sticky, you can add a little more flour until it becomes workable.
  • On a floured surface, knead the dough gently for a few minutes until it comes together. If the dough is too sticky, you can sprinkle more flour as needed.
  • Divide the dough into small portions and roll each portion into a rope about 1/2 inch thick.
  • Cut the ropes into bite-sized pieces and press each piece lightly with a fork to create ridges (this helps the sauce adhere better). To bind the dough further, beat an egg yolk in a separate bowl and brush it lightly over the gnocchi.
  • Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water and cook for 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and place in a large bowl.

For The Light Cheese Sauce

  • In a small saucepan, heat the olive oil over medium-low heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant.
  • Sprinkle the flour over the garlic and stir to create a roux. Cook for another minute to remove the raw flour taste.
  • Gradually pour in the low-fat milk while continuously whisking to avoid lumps.
  • Continue to whisk and cook the sauce for a few minutes until it starts to thicken. Be mindful not to over-thicken; it should be a light, creamy consistency
  • Stir in the grated Parmesan cheese. Keep stirring until the cheese is fully melted, and the sauce is smooth and coats the back of a spoon. Season the sauce with salt and pepper to taste. Pour sauce over gnoochi in the bowl and stir. Garnish with fresh herbs of your choice. Basil and sage are my favorites.

For The Amaretto Crumb Topping

  • In a food processor, pulverize 3 Amaretto Cookies until they are fine crumbs (similar to bread crumbs). Sprinkle over the 4 servings of Pumpkin Gnoochi in the Healthy Cheese Sauce.
  • This makes 4 servings and is 10 Points on Weight Watchers per serving. Enjoy!