Wednesday, October 13, 2010

PUMPKIN GNOCCHI - by request...

Canadian Thanksgiving just happened and we had a glorious weekend to celebrate it.  The weather was warm, the sky was perfectly blue and the Fall leaves were down right spectacular.  Add all of these facts together and the result is, as always, a great reason to enjoy food.
I came across a Lidia Bastianich recipe for squash gnocchi, and seeing how the directions were long enough already I tweaked it and used (canned!) pumpkin instead.  The result was great, in fact we five had them for a main course one night and for an appetizer for 8 two nights later for the big dinner.  (The potato ricer is a must for this recipe.)  

1 12 to 14 ounce russet potato, peeled, cut into 8 pieces
3/4 cup finely grated Parmesan cheese, divided
1 cup canned pumpkin
1 large egg, beaten
1 1/2 teaspoon freshly grated nutmeg
1 teaspoon sea salt
1 3/4 cups all purpose flour, (or more)
1/2 cup butter (1 stick)
2 tablespoons fresh sage, small leaves or chopped larger ones
1/2 sliced almonds

Boil potato in a saucepan until tender, maybe 15 mins.
Drain, while warm press through potato ricer in to a medium bowl and let cool completely.  Measure out 2 cups, loosely packed, riced potato.
Mix together pumpkin, potato, 1/2 cup Parmesan, egg, nutmeg and salt.  Gradually add in the flour until dough holds together and is almost smooth.  Turn out onto a floured surface and knead gently until smooth.  Divide dough into 8 equal parts.
Line 2 large baking sheets with parchment paper sprinkled with flour.  Working with 1 piece of dough at a time, roll it out onto a floured surface until it is 1/2" thick rope.  Cut the rope crosswise into 3/4" pieces. Working with 1 piece at a time, roll gnocchi along bak of fork tines dipped in flour, making ridges on one side.  Transfer gnocchi to baking sheet.  Repeat with remaining dough.  Cover loosely and chill for at least one hour.  In a large skillet, heat almonds until toasted, set aside.
Working in two batches, cook gnocchi in boiling salted water until very tender, 15 - 17 minutes.  Using a slotted spoon, transfer them back to the same parchment paper.  Cool (up to 8 hours) and until ready to use.
Melt butter in a heavy skillet over medium heat, stirring often, 3-4 minutes.  Add sage, cook for 1 minute. Add gnocchi, cook until heated through and coated with butter, 5 - 7 minutes.  Season to taste with salt & pepper.  Transfer to individual plates, sprinkle with toasted almonds and reserved Parmesan.  Serve and enjoy!

One last thing on the pumpkin topic, beer!  Yes, different kinds of beer brewed only in the fall and using our all-round favorite squash.  These four are available now at the LCBO:
Brooklyn Brewery Post Rd Pumpkin Ale, Great Lakes Pumpkin Ale, (the name makes me think of Charlie Brown's Great Pumpkin episode.....), St. Ambroise Citrouille, and Southern Tier Pumpking Ale.


  1. amazing... I can't stop reading your blog, there is huge amount of interesting information... I'll go to take my favorite tea and will return to your website. Btw, I recommend to everybody this tea
    It helps to concentrate and gives me power. You can use this code YAB426 for discount.

    Thanks for the wonderful website!

  2. I just added your blog site to my blogroll, I pray you would give some thought to doing the same.