A Living Branches chef’s demonstration of Pumpkin Gnocchi
Recipe yields 4 servings
1.5 lb Idaho potatoes
2 lb Baby pam sugar pie pumpkin
¼ cup Parmesan cheese – grated
2 Tbs Parmesan cheese – shaved for garnish
¼ tsp Cinnamon, ground
1 tsp Salt
¼ tsp Black pepper, ground
1.5 to 2 cups Flour
½ lb Unsalted butter
1 Tbs Fresh sage, minced
As needed Canola oil
A pinch All spice
For the Pumpkin
Cut the pumpkin in half, exposing the seeds. Remove the seeds with a spoon. Coat the pumpkin with canola oil. Place skin side up on a sheet tray. Place sheet tray in preheated 350 degree oven for 30- 45 minutes or until fork tender. Remove from oven. Let cool 10 minutes then remove the skin. Place roasted pumpkin in a blender and puree for 5 minutes or until very smooth. Let cool.
For the Gnocchi
Scrub potatoes and cook in boiling salted water until fork tender. Remove and let cool slightly. While still hot, peel the skins and then run potatoes through your food mill into a mixing bowl. Add 1/2c. of the pureed pumpkin, parmesan cheese, egg, cinnamon, allspice, salt, and pepper and mix well.
Slowly add in the flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork.
Bring another pot of salted water to a boil.
Cut the dough into 6 equal pieces. Place one of the pieces on lightly floured work surface. Roll the piece in a long rope, about ½ inch in diameter. Slice the rope into ½ inch pieces. Holding one piece at a time, roll the tines of a fork against the dough to form slight indentations. Repeat with each piece of dough.
Immediately add the gnocchi to the boiling water and continue to cook for 2- 3 minutes after they have risen to the top. Remove from water set aside briefly while making the sauce.
In a pan over high heat add the butter and cook until the butter is golden brown. Remove from heat, add sage. Add gnocchi. Serve.