Side Pannel
Pumpkin Gnocchi
Ingredients List
- 2 cups pumpkin puree (fresh or canned) or 2 cups mashed sweet potato
- 1 egg
- 2 to 3 cups 00 or AP flour
- 1/2 teaspoon salt
- Grated, fresh nutmeg, about 1/4 teaspoon.
Directions
1. Put the pumpkin puree in a strainer over a bowl overnight or for at least 2 hours, covered in the refrigerator. Once drained of any liquid, cook it down (reduce it) in a pot on the stovetop until thick and dry. This will really concentrate the pumpkin flavor in the gnocchi. Let cool.
2. Combine the egg, nutmeg, salt and pumpkin puree until uniform.
4. Add enough of the flour into the pumpkin puree combination to form a soft dough that is not too tacky to work with.
5. Knead the dough for several minutes, until you have a nice, smooth ball. Cut the ball into 4 equal pieces, then roll each piece into a long thin cylinder, about 1/2 inch thick.
6. Cut the rolls into 1/2 inch pieces. Roll pieces in flour, shaking off any excess, if needed. (I keep a bit of the bench flour in a pile at the edge of my work space, just in case)
7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
8. Cook the gnocchi in salted boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
9. Toss gnocchi in pan with creamy mushroom sauce, then serve with extra cheese (your favorite Italian hard grating cheese) and julienned sage.
2. Combine the egg, nutmeg, salt and pumpkin puree until uniform.
4. Add enough of the flour into the pumpkin puree combination to form a soft dough that is not too tacky to work with.
5. Knead the dough for several minutes, until you have a nice, smooth ball. Cut the ball into 4 equal pieces, then roll each piece into a long thin cylinder, about 1/2 inch thick.
6. Cut the rolls into 1/2 inch pieces. Roll pieces in flour, shaking off any excess, if needed. (I keep a bit of the bench flour in a pile at the edge of my work space, just in case)
7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
8. Cook the gnocchi in salted boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
9. Toss gnocchi in pan with creamy mushroom sauce, then serve with extra cheese (your favorite Italian hard grating cheese) and julienned sage.
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