Pumpkin Gnocchi
from HappyYolks.com
- 1/2 of one med/large cooking pumpkin, we like Musquee De Provence
- 2 (ish) cups of unbleached white whole wheat flour
- 1 egg, or 2 if your pumpkin gives you more than 2 cups puree
- salt and pepper to taste
- 4 tbsp butter
- 2 tbsp olive oil
- A few sprigs of thyme
- (optional) freshly grated parmesan
Cut open your pumpkin and scoop out the
seeds and stringy bits. Wrap one half, and store for later. Cut
remaining half into slices like you would a cantaloupe. Depending on
your variety, you may be able to peel the skin, otherwise carefully
remove with a knife and cut skinless pumpkin into 1″ cubes.
Toss pumpkin into a large saucepan and
cover with water. Bring to a boil and cook until just softened, adding
more water if necessary. Strain softened pumpkin into a large colander,
and again through a fine mesh sieve a few cups at a time, pressing out
the liquid with a wooden spoon or spatula. Resturn mashed pumpkin to the
dry saucepan and add a pat or two of butter. Return to the stove over
low heat for about 5 minutes to just melt the butter and evaporate the
remaining water. Transfer to a food processor and blitz until smooth.
While blitzing, bring a large pot of water to a boil.
Turn pureed pumpkin into a large bowl.
Add egg(s) and salt and pepper before folding in the flour, 1/2 cup at a
time. When you have added enough flour to produce a dough like
consistency and forms a ball, turn out the ball onto a floured surface
and knead a few times, adding a bit of flour if needed, until the dough
no longer sticks to your hands. Take a small section of the dough and
roll out into a thin rope. Cut into 1″ sections and make indents on four
sides with a wet fork. Repeat with remaining dough. Warning, this makes
A LOT. Place half of the finished gnocchi on a floured baking sheet and
freeze for up to two hours before placing them together in a freezer
bag.
Place gnocchi a dozen at a time in the
boiling water. Cook until they all float to the top. Meanwhile, bring a
saucepan with butter, olive oil, salt, pepper, and thyme to medium heat
until the butter melts and you’ve coaxed the aroma out of the herbs. Set
aside. Repeat boil process with remaining gnocchi. Toss in the
butter/oil mixture, and enjoy.
