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Pumpkin Gnocchi
Recipe by
chef Darlo Plozer,
Serves: 2 main course or 4 first course
I N G R E D I E N T S
1½ pounds peeled, seeded pumpkin or butternut squash, cubed
½ cup freshly grated Parmesan cheese
½ teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
2 large egg yolks, beaten
¾ cup flour (approximately)
3 tablespoons unsalted butter or truffle butter (if available)
I
N S T R U C T I O N S
Preheat the oven to 350°F (180°C). Spread the pumpkin in a
baking dish, cover, and bake until tender, about 20 minutes. Mash it
into a bowl.
Mix the mashed pumpkin with half the cheese and all the cinnamon. Season
with salt and pepper. Beat in the egg yolks and stir in the flour,
adding enough flour to make a soft dough.
Pack the mixture into a pastry bag fitted with a plain 1/2-inch (1.3-cm)
tube. Bring a pot of salted water to a simmer. Force the pumpkin mixture
through the pastry bag, cutting off 1-inch (2.5-cm) lengths as it
emerges from the bag and letting the pieces drop into the simmering
water. The best way to do this is to rest the tip of the bag on the edge
of the saucepan so you have one hand free to cut the gnocchi mixture as
it comes out of the bag.
Simmer the gnocchi about 30 seconds. As they are cooked and rise to the
surface, scoop them Out of the saucepan and into a bowl of ice water.
Drain them after they have been chilled.
To serve, reheat the gnocchi briefly in simmering water, drain them
well, and serve tossed gently with plain or truffle butter. Dust with
the remaining Parmesan cheese.
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Gnocchi,
pronounced [NYOH-kee, NOH-kee] is a
small dumpling made from potatoes,
flour and eggs. The name translates literally to "a stupid person"
but the reason for the reference is unclear. Gnocchi, an Italian
specialty, is served with a variety of sauces including a simple butter
and parmesan, pesto, gorgonzola cream or a light marinara
Read more about Gnocchi including recipes, history
and more.
More Gnocchi Recipes
Butternut Squash Gnocchi -served
with a sage butter sauce.
Pumpkin
Gnocchi - served with Parmesan cheese or Truffle Butter.
Pan Fried Gnocchi
- Use fresh or pre-made gnocchi.
Gnocchi all Sorrentina - by chef Mario Batali. The sauce is a simple
tomato and basil and served with buffala mozzarella
Chestnut Gnocchi - served with
fresh chanterelles, shallots and thyme.
Gnocchi in
Gorgonzola Sauce - potato and spinach gnocchi with a gorgonzola
cream sauce.
Potato
gnocchi - by chef
Michael Chiarello
Polenta
Gnocchi - served with sage and butter.
Ricotta Gnocchi - serve with butter and Parmesan or a light tomato
sauce.
Spinach
Gnocchi - Recipe for Gnocchi, Spinach, ricotta, flour:
Sweet Potato
Gnocchi - serve with butter or cream sauce.
Gnocchi alla Romana
- fresh gnocchi, baked and
sprinkled with cheese. |
