Fall Robust Flavors

By Cindy Adams

Thanksgiving is such a wonderful time for feasting, celebrating, and indulging in delicious appetizers, entrees and cocktails. In general, a traditional meal features robust flavors that are fun to compliment with creative cocktail pairings.

A favorite combination I found for fall is pumpkins, apples, pears, and ginger, with some sage and thyme added in. Start with Pear & Brie Skewers for an appetizer while sipping a Bourbon Pear Spritzer, then try Pumpkin Gnocchi, and end with Brown Butter Apple Pear Pie. Enjoy baking!

This Baked Pumpkin Gnocchi with Thyme and Parmesan is the perfect one pot dish for casual entertaining. It is rich and creamy and packed with wonderful fall flavors.


1 tbsp butter
1.5 lb store-bought potato gnocchi
1.5 lb pumpkin
1  red onion
2  tbsp olive oil
1  tsp fresh thyme leaves, if you don’t have fresh, use half the amount of dried
2  egg yolks
2 1/2 cups heavy cream/whipping cream
3/4 cup shredded mozzarella
1/4 cup grated parmesan


Preheat oven to 390o and grease a 13″ round baking dish.

Bring a large pan of water to the boil, salt it generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.

Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut it into thin slices (no thicker than 0.2 inch) and about twice the length of the gnocchi. Peel and slice the onion into half-moons.

In a large bowl, mix the cooked gnocchi, sliced pumpkin, onion, olive oil and thyme. Whisk the cream together with the egg yolks and half of the mozzarella.

Pour the mixture over the gnocchi and then transfer to the prepared baking dish.

Sprinkle with the remaining mozzarella and parmesan and bake for 40 minutes until golden and bubbly.