Merry almost Christmas! Wow, the holidays seem to come quicker every year and with the baby due so close to the new year this Christmas has really snuck up on me! We’ve officially got less than 4 weeks til baby and I am not so sure I feel prepared yet. I have yet to pack a hospital bag or get the carseat out of the box but thanks to two fabulous baby showers, we have got a beautiful (almost done!) nursery and plenty of baby gear!

My sister threw me a darling baby shower in TN over Thanksgiving and just a few weeks later I was lucky enough to be treated to a second shower at home in HHI by my sweet Aunt Vanessa. The theme was Winter Wonderland and it could not have been more beautiful.

I aspire to entertain as well as Vanessa does someday as she truly outdoes herself with each event! The food was to die for, a beautiful brunch spread complete with a low country shrimp and grits station and egg cups with caviar!

The decor was beautiful and the little details, like this sweet Christmas tree and the elephants tucked away everywhere were absolutely precious!

I knew with Vanessa at the helm that the shower would be wonderful, but it truly couldn’t have been more perfect.

I woke up that morning and realized that the date was exactly one year since our miscarriage. I don’t know if serendipitous is the right word in a situation like that, but it certainly seemed to bring the last year full circle. One year ago to the day I was going through an emotionally and physically painful loss at home alone, and here I was exactly a year later, surrounded by family and friends celebrating the impending birth of a new baby. It turned what could have been a bitter day into something quite sweet indeed.

Thank you Vanessa (and helper hostesses!) and thank you to all of my dear family and friends who have supported us through the past year. I left the shower feeling (and continue to feel) very loved and my heart is full!

I also left the shower feeling the need to use up the rest of my homemade pumpkin puree! Those three lovely heirloom pumpkins made quite a lot of puree which I dutifully turned into cream cheese stuffed pumpkin snickerdoodles (yummy but way too labor intensive for this non-baker) which I gave to all my neighbors for Christmas and several batches of pumpkin gnocchi (much easier than the cookies).

I have always found homemade pasta a little intimidating and this was my first attempt at gnocchi. I am pleased to say it was pretty simple, especially after I discovered the pumpkin draining secret.

What secret you wonder? Well let me enlighten you in case you ever attempt homemade pumpkin gnocchi (or homemade pumpkin anything) on your own.

My first attempt at the gnocchi required almost double the amount of flour I intended to use. I did a little googling and realized that the water content of my homemade pumpkin puree was probably quite high. I decided to strain the puree for my next batch and was shocked when over a cup of liquid came out! Lesson learned, always strain your pumpkin! It probably mattered a lot less for the cookies but definitely made a difference in the pasta as less flour needed = lighter, fluffier gnocchi.

So without further ado, just in time for Christmas which is the definitive end of pumpkin season, enjoy some pumpkin gnocchi! I paired mine with a parmesan cream sauce but it would be equally delicious with saged brown butter or whatever your gnocchi loving heart desires.

So go make some gnocchi, and have a very Merry Christmas!

Roasted Pumpkin Gnocchi

Ingredients:

1 Cup Pumpkin Puree, strained

1/2 Cup Ricotta Cheese

1 Egg

2 Cups Flour (All purpose) + more for dusting

1 teaspoon salt

Directions:

1. Mix all ingredients in a large bowl until well combined. Dough should be somewhat sticky.
2. Flour your counter top or cutting board, turn the dough out and cut it into 6-8 equal pieces.
3. Using one piece at a time, roll dough out into a long rope about 1/2 inch thick. Cut the rope into bite sized pieces.
4. If using immediately, boil in a large pot of salted water for 3-5 minutes or until gnocchi are cooked through and float to the surface. Toss in desired sauce and serve immediately!
5. If you wish to freeze your gnocchi, freeze in a single layer on a plate/baking sheet. Once frozen, gnocchi can be placed into a ziplock bag and should keep in the freezer for several months.  To serve place directly into boiling water from freezer. Enjoy!