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Pumpkin Gnocchi
updated: Dec 25, 2010, 8:30 AM
By Leah Etling
Ever question your devotion to a lifestyle in which you spend time in the kitchen daily? Try going without access to a stove or oven for a few days. This happened to me during our most recent rains. Mother Nature sent water into the gas line, and I got a toaster oven-microwave-takeout break. It was like being in prison.
Luckily I had already made my last Christmas test recipe the night before the kitchen went dark. Pumpkin gnocchi was the dish, and while this hand-rolled version isn't perfect, I think it has potential if you make a few simple adaptations suggested below.
I'll be trying another version, using butternut squash rather than canned pumpkin, and will report on that next weekend.
Happy Christmas! May your kitchen be functioning and problem-free for this holiday.
Pumpkin Gnocchi
Ingredients:
• 1 (15 oz.) can pumpkin puree
• Salt & Pepper (ADAPTATION: 1/2 teaspoon each, at least)
• Dash of nutmeg. (ADAPTATION: 1 teaspoon nutmeg, dash of ginger, minced fresh if you are feeling ambitious)
• 2 3/4 cups all-purpose flour (ADAPTATION: Use additional flour to hand-roll individual gnocchi into tiny balls so they won't stick to your fingers.)
For sauce:
• 1/3 Cup Melted Butter
• 6-7 Finely Chopped Sage Leaves (Garden fresh, if possible)
• 1 Large Clove Garlic, Minced
To finish:
• Flaked Parmagiano Reggiano Cheese from Trader Joe's
Directions:
1. Mix together the flour, pumpkin and seasonings to make a soft dough.
2. Add additional flour if the dough is sticky or does not hold together.
3. Divide the dough into parts. ADAPTATION: Hand roll individual gnocchi, taking care not to make them too big. Use flour to keep your fingers from sticking to the dough. If they are larger than a rounded teaspoon, that is too large.
Sauce:
1. Place the butter in saucepan and heat.
2. Add the garlic and sage.
Cook gnocchi:
1. Bring a large pot of lightly salted water to a slow boil.
2. Cook the gnocchi in lightly salted boiling water until the gnocchi rise to the surface and float.
3. Remove from the water, mix with the butter sage sauce, and serve topped with the freshly grated cheese.
So here's the scoop:
These gnocchi are easy to make, and have a ton of potential, but they need more flavor. The redeeming point is the sauce, which is delicious. One of my guests for this meal happened to be a gnocchi aficionado and suggested the following:
• Make sure the size is small, less than bite size
• Add more spices
• Don't skip in any way on the sauce
The instructions above reflect his suggestions. Thanks, Boris!
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