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Spiced Pumpkin Gnocchi

  • Recipes

  • Sep 1 2012

You will go nutzo over these little pillows of pumpkin heaven in a bowl! When I’m in the mood to splurge, I’ll finish these sexy little pillows off with truffle oil and maybe a sprinkle of Manchego cheese. When I’m in the mood to scrimp, it’s a simple drizzle of olive oil or even a spoonful of marinara that dresses them for dinner. I like to boil what I need, and then freeze the rest in a single layer on a rimmed baking sheet. Once they’re good and hard, slide them into a resealable freezer bag and freeze for up to six months.

Spiced Pumpkin Gnocchi

Serves 4

1 C Pumpkin Puree,

2 large egg yolks

2 cups all-purpose flour, plus extra for shaping

1 tablespoon sea salt

½ teaspoon nutmeg

2 tablespoons high quality extra-virgin olive oil

Sea Salt to taste, for seasoning

Manchego Cheese and Sage to top

1- In a medium mixing bowl, add in the pumpkin puree. Then using a rubber spatula, mix in the egg yolks and then sift in 1 cup of the flour. Add the nutmeg and 1 teaspoon of salt and then fold together. Sift in the remaining 1 cup of flour and gently fold in until it is just combined. Take extra care not to over-mix so the dough doesn’t get all overworked and gooey!

Liberally flour your worksurface and place the dough ball on it. Divide the ball into 6 equal pieces. Flour your hands and roll each piece into a 3/4-inch-wide rope. Using a pizza cutter, bench knife, or butter knife, slice the rope crosswise into 3/4-inch-wide pieces. Transfer the gnocchi to a floured rimmed baking sheet and repeat rolling and slicing the remaining dough.

Bring a large pot of water to a boil. Add 1 teaspoon of salt and about 20 gnocchi. Boil until the gnocchi float up to the surface, about 5 minutes; or when they float to the top!  Use a slotted spoon to remove the little dumplings from the water and place them in a large serving bowl. Drizzle with a little olive oil and sprinkle with salt. Repeat with the remaining gnocchi, finishing each layer with more oil and salt before adding the next. Serve it up hot with some fresh sage and finely grated Manchego or Parmesan cheese, you sexy biatch.

And there you have it gorgeous! Pumpkin, 3 ways. One spread, one sweet, one savory, all delish for you, lil’ pumpkin. Happy fall and happy cooking!


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