Monday, May 17, 2010

Pumpkin Gnocchi

I heart gnocchi, and I've always been interested in trying different varieties. I've had them with basil in them, and that was good, so here's a pumpkin version. These is probably more of a fall dish, but I happen to have some pumpkin that I roasted and froze last fall. It tastes good to mix up the seasons when you can.

1 lb. pumpkin

1 lb. red potatoes

1 tsp salt

1 1/4 + flour

  1. Preheat oven to 400 and place potato(es) and pumpkin on baking sheet. Bake until soft, about 45 min. (I pre-baked my pumpkin and stuck it in the freezer. I can pretty much only find fresh pumpkins for sale during pumpkin season, so I try to stock up.)

  2. Peel potatoes and pumpkin while still hot. Let cool for several min and then push through a food mill or ricer. Neither? Me neither. I put mine through the food processor.

  3. Sprinkle with 1 1/4 c. flour and mix with your hands until you have a smooth dough. If sticky, add more flour, a little at a time. Don't knead or over-work. (I had to add significantly more flour than it seemed one would add if using potatoes alone. The pumpkin is moister, and requires more flour.)

  4. Take 1/4 of the dough and role into a snake about 1/2 in. in diameter. Cut into pieces about 3/4 in. wide. Role into balls or press with the tines of a fork and place on a baking sheet sprinkled with flour. Repeat until dough is all transformed into balls.

  5. Bring a large pot of water to boil. Drop gnocchi into the water about 10-20 at a time, depending on the size of your pot. When they rise to the surface, give em a count of twenty and they're done! Scoop out and place aside. Repeat until done. (sometimes they stick to the bottom, so you may want to give a quick stir if they seem to be down there for a long time.)

At this point, they're ready to sauce and eat, however, you can fancy it up by baking them in butter and cheese, or pan frying them. I choose the later. Just heat about a tbsp or 2 (enough to coat bottom) of olive oil in a frying pan and place gnocchi in a single layer over the bottom of the pan. Fry until they have begun to brown on the bottom, sauce and serve!

Sauce soon to follow . . .

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