Wisconsin Potato and Vegetable Growers Association

Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta

Posted December 1st, 2020

Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta
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Roasted Pumpkin and Potato Soup with Gnocchi, Sage and Pancetta
Votes: 0
Rating: 0
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Ingredients
Garnish
Servings:
Units:
Instructions
  1. In a large pot over medium heat, combine the ingredients for the soup. Whisk them together until the soup is creamy and slightly thickened. Bring the soup to a boil then reduce to a simmer and allow the soup to cook for about 20 minutes. It should reduce by about 25% in volume and coat the back of a spoon nicely.
  2. Adjust the seasoning if desired.
  3. Remove from heat and keep warm until ready to serve.
  4. To prepare the gnocchi, bring a pot of water to a boil then reduce to a simmer. Add in the prepared potato gnocchi, cook for 5-6 minutes or until the gnocchi float. Carefully remove the gnocchi and place on a plate with a drizzle of olive oil. This will prevent the gnocchi from sticking to each other as well as prevent them from drying out.
  5. To serve, pour 8 ounces of soup into a bowl (a hollowed out pumpkin can also be used as a serving bowl). Arrange roughly six gnocchi in each bowl of soup, then top with some crispy pancetta and sage.
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