Bready or Not: Pumpkin Gnocchi
Gnocchi. It looks intimidating--heck, the name even sounds intimidating--but it's really not.
Typical gnocchi is made with potatoes. This savory dish mixes things up by using pumpkin instead, and it is so, so good. This is really the perfect fall food because it sits all warm and cozy in your belly.
One of the nifty things about gnocchi is that it tells you when it's done. Add it to boiling water. It sinks to the bottom. When it's cooked, it rises to the top. Just takes a few minutes. Ta-da! Easier than macaroni.
I made this for myself to eat while my husband was on night shift. Therefore, I didn't need the whole batch in one night. I made the gnocchi and divided it into thirds. I stuck the other two dishes into the fridge; gnocchi can be frozen, too!
My one big tip for this is to generously flour the pieces of gnocchi right after you cut them. I didn't. I ended up with some gnocchi blobs (Katamari Gnocchi?) that I had to try to break apart in the boiling water.
I love autumnal food. It's still awfully hot here in Arizona, but when I eat this I can pretend I'm wearing a sweater and jeans and that the trees outside are losing their leaves (and not because they are dying).
Pumpkin Gnocchi
modified from Foodess
For gnocchi:
1 cup pumpkin puree (NOT pumpkin pie filling)
1 egg, room temperature
3/4 tsp salt
1/4 tsp nutmeg
1 1/2 cup flour (approximately), plus more for hands and work surface
For the pan:
3 tbs butter
herbs and seasonings of choice, such as sage (fresh or dry), herbes de provence, cinnamon, nutmeg, etc.
pepitas or other nuts (optional)
1) In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add flour in several additions. The dough needs to be firm enough to handle, though it will still be a little sticky.
2) Set a large pot of water to start boiling.
Meanwhile, with floured hands, pull off about a quarter of the dough. Roll between palms and on well-floured work surface to make a 1-inch thick rope. Cut rope into 1-inch pieces. Repeat with remaining dough. Sprinkle the bits with more flour as you go so they don't stick together.
(At this stage, you can proceed to cook all or part of the batch. Uncooked gnocchi will keep for several days in a sealed container in the fridge. Or, spread them in a single layer on a wax paper-lined cookie sheet and freeze them and then bag them. The gnocchi can be cooked straight from the freezer--just boil it until it floats to the top of the water!)
3) Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Lift them up with a slotted spoon and transfer them to a plate lined with paper towels.
4) Meanwhile, brown the butter in a large saucepan. If you're using fresh herbs like sage, add them now. Otherwise, go ahead and add the gnocchi and some dry herbs; I used herbes de provence and also added pepitas for an extra crunch. Toss in pan for just a few minutes, until hot through.
Serve with sea salt or a sprinkling of cinnamon or nutmeg.
OM NOM NOM.
Typical gnocchi is made with potatoes. This savory dish mixes things up by using pumpkin instead, and it is so, so good. This is really the perfect fall food because it sits all warm and cozy in your belly.
One of the nifty things about gnocchi is that it tells you when it's done. Add it to boiling water. It sinks to the bottom. When it's cooked, it rises to the top. Just takes a few minutes. Ta-da! Easier than macaroni.
I made this for myself to eat while my husband was on night shift. Therefore, I didn't need the whole batch in one night. I made the gnocchi and divided it into thirds. I stuck the other two dishes into the fridge; gnocchi can be frozen, too!
My one big tip for this is to generously flour the pieces of gnocchi right after you cut them. I didn't. I ended up with some gnocchi blobs (Katamari Gnocchi?) that I had to try to break apart in the boiling water.
I love autumnal food. It's still awfully hot here in Arizona, but when I eat this I can pretend I'm wearing a sweater and jeans and that the trees outside are losing their leaves (and not because they are dying).
Pumpkin Gnocchi
modified from Foodess
For gnocchi:
1 cup pumpkin puree (NOT pumpkin pie filling)
1 egg, room temperature
3/4 tsp salt
1/4 tsp nutmeg
1 1/2 cup flour (approximately), plus more for hands and work surface
For the pan:
3 tbs butter
herbs and seasonings of choice, such as sage (fresh or dry), herbes de provence, cinnamon, nutmeg, etc.
pepitas or other nuts (optional)
1) In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add flour in several additions. The dough needs to be firm enough to handle, though it will still be a little sticky.
2) Set a large pot of water to start boiling.
Meanwhile, with floured hands, pull off about a quarter of the dough. Roll between palms and on well-floured work surface to make a 1-inch thick rope. Cut rope into 1-inch pieces. Repeat with remaining dough. Sprinkle the bits with more flour as you go so they don't stick together.
(At this stage, you can proceed to cook all or part of the batch. Uncooked gnocchi will keep for several days in a sealed container in the fridge. Or, spread them in a single layer on a wax paper-lined cookie sheet and freeze them and then bag them. The gnocchi can be cooked straight from the freezer--just boil it until it floats to the top of the water!)
3) Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Lift them up with a slotted spoon and transfer them to a plate lined with paper towels.
4) Meanwhile, brown the butter in a large saucepan. If you're using fresh herbs like sage, add them now. Otherwise, go ahead and add the gnocchi and some dry herbs; I used herbes de provence and also added pepitas for an extra crunch. Toss in pan for just a few minutes, until hot through.
Serve with sea salt or a sprinkling of cinnamon or nutmeg.
OM NOM NOM.