What To Know
- Whether you’re a seasoned cook or a novice in the kitchen, this step-by-step guide will empower you to create this delectable dish in the comfort of your own home.
- Stir in the heavy cream and bring the sauce back to a simmer.
- Add the gnocchi to the boiling water and cook for 3-4 minutes, or until they float to the top.
Gnocchi pumpkin is a delightful autumn treat that combines the sweetness of pumpkin with the pillowy texture of gnocchi. Whether you’re a seasoned cook or a novice in the kitchen, this step-by-step guide will empower you to create this delectable dish in the comfort of your own home.
Ingredients:
For the Gnocchi:
- 1 pound pumpkin, peeled, seeded, and cooked
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 1 egg
For the Sauce:
- 1/4 cup butter
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions:
Making the Gnocchi:
1. Prepare the Pumpkin: Preheat oven to 400°F (200°C). Cut pumpkin into cubes and spread on a baking sheet. Roast for 45-60 minutes, or until tender. Let cool.
2. Mash the Pumpkin: Remove the pumpkin from the oven and let it cool slightly. Scoop the flesh into a large bowl and mash it until smooth.
3. Combine the Ingredients: Add the flour, salt, Parmesan cheese, and egg to the mashed pumpkin. Mix well until a dough forms. If the dough is too sticky, add more flour a tablespoon at a time. If it’s too dry, add another egg.
4. Form the Gnocchi: Lightly flour a work surface. Divide the dough into 4 equal pieces. Roll out each piece into a rope about 3/4 inch thick. Cut the ropes into 1-inch pieces.
5. Create the Ridges: Use a fork to gently press down on each gnocchi piece, creating ridges. This will help them hold the sauce better.
Making the Sauce:
1. Sauté the Vegetables: Heat the butter and olive oil in a large skillet over medium heat. Add the onion and cook until softened. Add the garlic and cook for another minute.
2. Add the Chicken Broth: Pour in the chicken broth and bring to a simmer. Reduce heat and let simmer for 10 minutes.
3. Add the Cream: Stir in the heavy cream and bring the sauce back to a simmer.
4. Season the Sauce: Add the parsley, salt, and pepper to taste.
Cooking the Gnocchi:
1. Bring Water to a Boil: Bring a large pot of salted water to a boil.
2. Cook the Gnocchi: Add the gnocchi to the boiling water and cook for 3-4 minutes, or until they float to the top.
3. Drain the Gnocchi: Remove the gnocchi from the water and drain well.
Serving:
1. Transfer the Gnocchi: Transfer the cooked gnocchi to the skillet with the sauce.
2. Toss to Coat: Gently toss the gnocchi to coat them evenly with the sauce.
3. Garnish and Serve: Sprinkle with additional grated Parmesan cheese and serve immediately.
Tips:
- For a richer flavor, use a flavorful pumpkin variety such as butternut squash or kabocha.
- Don’t overwork the dough, as this will make the gnocchi tough.
- If you don’t have a fork, you can use a gnocchi board to create the ridges.
- Serve the gnocchi with a side of crusty bread to soak up the delicious sauce.
Variations:
- Roasted Vegetable Gnocchi: Add roasted vegetables such as bell peppers, zucchini, or mushrooms to the sauce.
- Spinach and Ricotta Gnocchi: Stir in cooked spinach and ricotta cheese to the pumpkin dough before forming the gnocchi.
- Sage Brown Butter Sauce: Replace the cream with sage and browned butter for a nutty and aromatic sauce.
Enjoying the Season:
Pumpkin gnocchi is a fantastic way to celebrate the fall season. It’s a warm and comforting dish that is perfect for cozy gatherings with friends and family.
FAQ:
Q: Can I use canned pumpkin for this recipe?
A: Yes, you can use an equal amount of canned pumpkin puree. However, the flavor may be slightly less intense.
Q: How do I store leftover gnocchi?
A: Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little butter or oil before serving.
Q: Can I freeze gnocchi?
A: Yes, you can freeze uncooked gnocchi. Spread them on a baking sheet lined with parchment paper and freeze for several hours. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator before cooking.
