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Pumpkin Gnocchi with Gorgonzola Cream Sauce

16 Nov

Garnish gnocchi with chopped sage

I’ve got pumpkin on the brain again. There are three loaves of pumpkin bread in my oven as I write this and a tin of pumpkin muffins just begging to be baked. On top of that, I decided to take some of the leftover pumpkin from all these recipes and make a batch of pumpkin gnocchi.

I was actually inspired to try this by how surprisingly easy it was to make the butternut squash gnocchi last week. I got the basics for this recipe from Kevin at Closet Cooking but used the pastry bag method instead of stressing over how much flour to add for the perfect texture. Again, no rolling or thumb action involved. The texture of pumpkin puree absolutely suits this technique.

This recipe is so easy to make and will definitely impress friends, family or guests. You’ll seem like a rock star in the kitchen when you whip out this dish. As fair warning, the Gorgonzola sauce is very rich so you might want to have this dish as a small starter or balance it out with a light salad. I also included the brown butter sage sauce at the bottom of this recipe for an even lighter way to finish off the pumpkin gnocchi.

Pumpkin Gnocchi

Ingredients:

  • 2 cups pumpkin purée (not pumpkin pie mix)
  • 1 egg yolk
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 pinch nutmeg

Directions:

Mix all ingredients well. Unlike the butternut squash gnocchi, there is no need to refrigerate the dough before cooking it.

Pipe dough into a pot of boiling water

Spoon mixture into a disposable pastry bag. Use a knife to slice the dough off in 1/2 inch dumplings into a boiling pot of water. Cook about 20 at a time. Allow gnocchi to cook until they float to the top (about two to three minutes).

Boil 2 to 3 minutes until gnocchi float to the top

Carefully remove gnocchi from the boiling water with a slotted spoon, small wire strainer or wire spider into a bowl of ice water to stop the cooking process.

Cooked gnocchi waiting to be "sauced"

Remove the gnocchi from the ice water and lay out on a cookie shoot lined with a kitchen towel. Repeat the process until all the dough is cooked.

Gorgonzola sauce

Ingredients:
  • 1 tablespoon butter
  • 3/4 cup half and half
  • 2 to 4 ounces Gorgonzola or other blue cheese (crumbled)
  • 2 sage leaves, chopped
  • 1 pinch dried nutmeg
  • salt and pepper to taste

Directions:

  1. In a small sauce pan, melt the butter. Slowly add the half and half and Gorgonzola. Whisk thoroughly until the cheese in melted and the sauce is creamy.
  2. Gently toss the gnocchi in the sauce. Serve garnished with chopped sage leaves.
Brown Butter Sage Sauce

In a large skillet, melt butter on medium heat. Allow butter to brown but not burn. Add the sage leaves and gnocchi, tossing to coat. Cook until the gnocchi are heated through. Season with salt and pepper to taste.

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5 Comments

Posted by on November 16, 2011 in Holiday, Kitchen Basics, Scratch cooking

 

Tags: ,

5 responses to “Pumpkin Gnocchi with Gorgonzola Cream Sauce

  1. Keystone

    November 16, 2011 at 11:05 am

    Any thought as to whether one could sub whole wheat pastry flour or white wheat flour for the white flour to give a bit more nutritional content? Or is gnocchi exempt from such considerations?

     
    • Kathryn

      November 16, 2011 at 3:16 pm

      I have a client who is a former baker by trade. One quick call to her and I have the answer. “I think it’s fine to substitute. Whole Wheat flour is generally heavier than white, so it may affect the boiling (ie: take a little longer). I would say they should try it and report back to you on their results!”

      So, its on you 🙂

       
      • Keystone

        November 18, 2011 at 10:14 am

        Mayeb we can make some while I’m there. I’d love to cook with you!

         
      • Kathryn

        November 18, 2011 at 12:33 pm

        I would love to. I have another recipe for gnocchi with Swiss chard and white beans. I think the pumpkin gnocchi would go great with it.

         

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