potato-pumpkin gnocchi...

with tomato-basil sauce....

These light and delicate gnocchi with pumpkin flavor are awesome. I got the basic recipe from my friend, DC. He's a sous chef where I work. He told me the less flour you add to the dough, the softer they become.
I thought it would be fun to add some pumpkin puree in it. Too much moisture in the dough will require more flour, so I made sure to add just enough puree to give some flavor and color to the gnocchi.

2 servings
for the gnocchi
- 425 g potato, russet
- 75 g canned pumpkin puree
- 160 g all purpose flour
- 1 eggs
- 5 g salt
for the sauce
- 20 g extra virgin olive oil
- 1 clove of garlic, minced
- 2 ripe tomatoes, skinned, seeded and diced
- 10 leaves of basil, thinly sliced
- some salt
- some black pepper
- some grated Parmesan cheese
for the gnocchi
1. Wrap each potato with foil and bake at 425 degrees for an hour. Peel the potatoes while still hot and pass through food mill/ricer.
2. Make a well with the flour on a clean work surface. Place potatoes in center of "flour well", pour eggs, puree and salt on.
3. Gently mix dough until it comes together. It should feel supple and slightly sticky.
4. Roll dough into large cylinder dusting with flour as needed and cut into four equal parts.
5. Roll each part into a log about 1/4 inch in diameter. Cut into little nuggets and repeat.
6. Roll each nugget over gnocchi board.
7. Drop them into boiling, salted water and cook for about 2-3 minutes, or until gnocchi rise to the surface.
8. Serve with tomato-basil sauce.

for the sauce
1. In a saucepan with olive oil, saute the garlic over medium heat.
2. Stir in tomato, seasoning with salt and black pepper.
3. Simmer over low heat for 10 minutes.
4. Add basil and Parmesan.


Sheila said...

wow! these look fantastic! thanks for sharing!

Pete said...

These look great. I especially like the fact that you used a very simple, no fuss sauce for the gnocchi.

House/J said...

Don't be too cozy cookin' now! Stick with your pastry field :) Trying to put a cook out of job?

Thip said...

I just willing to learn anything, House. ;)

Thip said...

You're welcome, Sheila.

I'm going to make pesto sauce for my purple potato gnocchi today, Pete. :)


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