Apparently it’s go hard or go home with me when it comes to pumpkin, because I have yet ANOTHER pumpkin recipe for you today. How can you possible tire of such a versatile vegetable?
I’m connecting with my Italian roots today, since I’m presenting gnocchi from scratch. However, I’m making this gnocchi distinctly American by making it with pumpkin instead of the traditional potato. And since this humble dumpling has origins throughout Italy, Croatia, France, it might as well connect with America as well.
I had attempted pumpkin gnocchi once in NZ, and they came out a little bit tough and dough-y. So I vowed to fix that issue this time around. I did some research and looked at several recipes before picking out the perfect one. I think they came out great. My shaping technique needs work, but that’s just practice.
1 cup of puréed cooked pumpkin (canned or homemade)
1 cup ricotta
2 large eggs
2 teaspoons kosher salt
1/4 cup Parmesan or pecorino cheese
3 1/4 cups Italian “oo” flour, or all-purpose flour
3/4 cups whole wheat
2-3 teaspoons minced fresh sage
Black pepper to taste
- Mix the pumpkin puree, ricotta, Parmesan, eggs and salt together in a large bowl. Add the sage, all of the whole wheat and 1 1/4 cups of the “oo” flour and mix well with your hands. The dough should be very sticky, impossible to work. Add another half cup of the “oo” flour and mix that in. The dough should still be pretty sticky, but pliable enough to shape into a large log. If it’s not, keep adding a little flour at a time until you can get a soft dough that will be rollable. It should never require more than 4 cups of flour. Cover the dough with a damp towel.
- Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty. Let this simmer while you make the gnocchi.
- To make the gnocchi, spread some flour on a large work surface and have more flour ready. Cut the dough log into four equal pieces.
Take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the thickness of a fork.
- Dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. Let the gnocchi drop back to the work surface.
- Repeat this process with the other piece of dough and then, using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water.
- Increase the heat to a rolling boil. Boil these gnocchi until they float, then remove them with a slotted spoon. Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don’t stick together. You can place this sheet in the oven on the Warm setting to keep them heated until you are ready to serve them.
- Now go back to the next big chunk of dough and repeat the process. It is important to boil gnocchi in small batches so they don’t stick to each other.
- Once all the gnocchi are cooked, you can serve them any way you wish. With tomato sauce, tossed in a little butter, or with just a bit of olive oil. Any way is equally delicious.