Even though Halloween has come and gone, the delightful flavor of pumpkin is here to stay all winter long. Perfect for a Thanksgiving potluck or a quick gourmet meal at home, this pumpkin gnocchi recipe is a savory favorite among foodies. The subtle sweetness of the squash puree pairs wonderfully with the sharp parmesan and fragrant sage.
Karl Kuchs/VANGUARD STAFf
Holy Gnocchi! Warm your kitchen and your belly with this rich, delicious meal. Pumpkin puree sets this dish apart, making it a perfect Thanksgiving treat.
Even though Halloween has come and gone, the delightful flavor of pumpkin is here to stay all winter long. Perfect for a Thanksgiving potluck or a quick gourmet meal at home, this pumpkin gnocchi recipe is a savory favorite among foodies. The subtle sweetness of the squash puree pairs wonderfully with the sharp parmesan and fragrant sage.
Ingredients
2 cups pumpkin puree, canned or fresh
1 1/2 cups flour, plus 1 cup reserved
1/4 tsp ground black pepper
1/4 tsp kosher salt
1/8 tsp ground nutmeg
1 egg yolk
1/3 cup butter
5 fresh sage leaves, chiffonaded
1 clove garlic, minced
1 pinch dried oregano
1/2 cup freshly grated parmesan cheese
In this recipe, pumpkin puree replaces the traditional potato as a binding agent. Overworking your dough can make it lose its tender texture. Only knead it until ingredients are combined—too much kneading will make it tough.
Fresh gnocchi has a habit of sticking together. To avoid this, boil in small batches and toss in a bowl with a little olive oil once cooked to keep the pieces separate. During the frying stage, hold off on adding the sage and oregano until the gnocchi has had some time to crisp up on its own. This will save your herbs from burning.
Instructions
Bring a large pot with lightly salted water to a rolling boil. In a medium bowl combine flour, salt, pepper and nutmeg. Mix in pumpkin puree and egg yolk until just combined. If dough is too sticky to roll, add more flour a few tablespoons at a time until it is easier to handle but still a little tacky. Leave ball of dough in a bowl covered with a damp cloth for 10 minutes.
Cut dough into four equal pieces. Using your hands, on a lightly floured surface roll each piece into a long rope about the width of your pointer finger. Then cut rope into chunks that are about 3/4 of an inch long. Using the back of a fork, roll each gnocchi so that small line impressions are formed. Drop fresh gnocchi into boiling water in about four batches, stirring slightly to avoid sticking. Boil approximately 1 to 2 minutes until gnocchi floats, then remove with slotted spoon and toss lightly with olive oil.
Melt butter in a large frying pan over medium heat and fry gnocchi 1 to 2 minutes until they begin to crisp. Add sage, garlic and oregano and cook, stirring frequently, until herbs are fragrant and butter has browned slightly. Serve in a bowl with freshly grated parmesan and enjoy!
