The grocery store is finally carrying canned pumpkin! Hooray! This calls for both a celebration of fall and a chance to redeem myself for earlier cooking fiascoes.
That’s right. Pumpkin gnocchi.
The recipe made enough for four servings. I sauteed some of it in a brown butter sauce, and then Gabe and I had a dinner of pumpkin gnocchi with alfredo sauce and sweet peas.
- 2 cups pumpkin puree
- 1 egg yolk
- 1 1/2 – 2 cups flour
- 1/2 tsp. salt
- 1 pinch nutmeg
Mix the egg yolk into the pumpkin puree. Stir the salt and nutmeg into the flour. Mix enough of the flour into the pumpkin puree to form a soft dough that is not too sticky to work with.
Knead the dough for a minute and then roll it out into four long thin rolls about 1/2 inch thick. Cut the rolls into 1/2 inch pieces and then roll the pieces in flour, lightly shaking off any excess. Press the pieces over a gnocchi board or fork to give them ridges.
Cook the gnocchi in boiling water in small batches until it floats to the surface, about 2-3 minutes. Remove and set aside to drain. Serve as desired.
Source: Closet Cooking