Not too long ago I was waiting in line at a restaurant and in the front was an Italian mama making the gnocchi that was on the days menu. Gnocchi has been on my mind ever since and when I recently came across a gnocchi board I knew that it was time to make some! Gnocchi are small soft dumplings that can be made from various different ingredients, though these days they are commonly made with potatoes. At first I was going to make potato gnocchi but then I remembered that I had some pumpkin puree that was looking for a home and I figured; Why not add more flavour by using the pumpkin to make the gnocchi?
Gnocchi can be a bit time consuming to make but it is also a little fun so I always enjoy it. If you are making a gnocchi that requires you to roast something like the potatoes or in this case, a pumpkin, it is always nice to do that a day or so ahead of time to cut down on the effort required on the day that you make it. Once you have your wet ingredients you simply mix in flour until the dough is soft, light and not too sticky to work with. From there you roll the dough out and cut it into small pieces and if you like you can roll the pieces over a fork or other ridged surface to give it more nooks and crannies so that it can hold more sauce. Next you cook the gnocchi in boiling water briefly and then you are ready to use them in whatever dish you desire. Although the soft just boiled gnocchi are really good, every once in a while it is nice to fry them up in some butter after boiling them to give them a slightly crispy outer layer that conceals the softness inside.
Pumpkin Gnocchi
(makes 8 servings)Printable Recipe
Ingredients:
2 cups pumpkin/squash puree
1 egg yolk
1 1/2 - 2 cups flour
1/2 teaspoon salt
1 pinch nutmeg (optional)
2 cups pumpkin/squash puree
1 egg yolk
1 1/2 - 2 cups flour
1/2 teaspoon salt
1 pinch nutmeg (optional)
Directions:
1. If your pumpkin puree is really wet, simmer it in a sauce pan to dry it out a bit and then let it cool down.
2. Mix the egg yolk into the pumpkin puree.
3. Mix the salt and nutmeg into the flour.
4. Mix enough of the flour into the pumpkin puree to form a soft dough that is not too sticky to work with.
5. Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
6. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
8. Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
9. Use as desired.
1. If your pumpkin puree is really wet, simmer it in a sauce pan to dry it out a bit and then let it cool down.
2. Mix the egg yolk into the pumpkin puree.
3. Mix the salt and nutmeg into the flour.
4. Mix enough of the flour into the pumpkin puree to form a soft dough that is not too sticky to work with.
5. Knead the dough for a minute and then roll it out into 4 long thin rolls about 1/2 inch thick.
6. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour lightly shaking off any excess.
7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
8. Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
9. Use as desired.
Use in:
Pumpkin Gnocchi in a Creamy Gorgonzola Sauce
Pumpkin Gnocchi in a Brown Butter and Sage Sauce
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