1 Lb of gnocchi
1/4 Cup of unsalted butter
3 Small carrots, diced
2 Celery stalks, diced
2 Leeks, thinly sliced
1/2 Yellow onion, diced
4 Garlic cloves, minced
1 Teaspoon of fresh rosemary, minced
1 Teaspoon of fresh thyme, minced
1 Teaspoon of fresh sage, minced
1 Teaspoon of salt + 1 Teaspoon of freshly cracked pepper
1/3 Cup of all purpose flour
2 Cups of vegetable broth
1 – 12oz. bottle of pumpkin flavored beer
1 Cup of half & half
1 Cup of whole milk
1 Lb of sharp cheddar cheese, shredded
+Pumpkin seeds and sage leaves for garnish
In a large braising pan or dutch oven melt butter on medium heat until bubbly. Add in carrots, celery, leeks, onion, and garlic cloves. Sauté vegetables for 10-15 minutes or until softened. Add in salt, pepper, herbs, flour and stir well.
Cook gnocchi according to package instructions and strain in a colander.
Slowly add in vegetable broth, beer, half & half, milk and cooked gnocchi and stir gently. Bring mixture to a simmer. Add in shredded cheese in three increments. Be sure to stir cheese and melt each addition before adding another. Brin mixture to a simmer and serve with pumpkin seeds and sage leaves.