Pumpkin Gnocchi

Hi Chef Sandy Krebs here!

Gnocchi is one of my favorite things to eat/make.  At first it might seem like a lot of work, but once you do it a few times you’ll have it down to a fine art.  This recipe is for Pumpkin Gnocchi, really nice in the cold weather months.  After it’s made it can be tossed with Olive Oil or Butter, topped with Shaved Hard Cheese or not, and some toasted pine nuts over the top are a great addition.  You could also toss it in some cream sauce and/or serve it with chicken or fish.  That’s why I love cooking, you can switch things up and be creative.  Have fun with this one, and let me know how they turned out!   

Pumpkin Gnocchi

Ingredients:

1 small pumpkin

Extra virgin olive oil

2 pounds Yukon Gold Potatoes

3 egg yolks

1 ½ cups sifted flour

½ teaspoon salt

¼ teaspoon ground nutmeg

Directions:

Cut pumpkin in half.  Scoop out seeds and pulp.  Rub surface with olive oil, salt and pepper.

Bake in 400 degree oven for about an hour, until soft.  Allow to cool.  Scoop pumpkin meat from skin.

Puree very well in food processor.  Reserve 1 cup for gnocchi.  You can store the remaining puree in plastic freezer bags or plastic storage containers in the freezer for use in pies, breads, or your next batch of gnocchi.

Boil potatoes with the skin on in salted boiling water until thoroughly cooked.  When cool enough to handle, remove skins and rice potatoes.

Combine riced potatoes, pumpkin puree and egg yolks in a large bowl and mix until smooth.  Combine dry ingredient.   Slowly incorporate dry ingredients into potato/pumpkin mixture.  Knead on well floured board until smooth.

Roll the dough into long strands about an inch in diameter.  Cut strands into ½ inch pieces.  Poke in the middle to form little pillow shapes.

Cook gnocchi in salted boiling water for about 5 minutes.  Do not over crowd pot.  Cook in more than one batch if you are not using a very large pot.  Remove to serving platter to be tossed with sauce.