Emily Richards' pumpkin gnocchi recipe
Published Thursday, October 12, 2017 12:53PM EDT
These delicate dumplings melt in your mouth and have a golden orange colour from the pumpkin.
1 1/2 lb (750 g) pumpkin or squash
3 yellow fleshed potatoes, (about 1 lb/500 g)
1 egg yolk
2 tsp (10 mL) salt
2-1/2 cups (625 mL) all-purpose flour (approx)
1/2 cup (125 mL) butter
1/4 cup (60 mL) chopped fresh sage
1/4 tsp (1 mL) pepper
Freshly grated Parmesan cheese
Peel and cube pumpkin and potatoes. Place in large pot and cover with water. Bring to boil and boil for about 20 minutes or until tender. Drain well; let stand for 5 minutes in strainer.
Place pumpkin and potatoes through food mill or ricer, in batches into large bowl. Let cool. Stir in egg yolk and salt. Stir in enough flour to form a soft slightly sticky dough. Divide dough into 8 pieces. Roll into long rope about 1/2 inch (1 cm) thick. Cut into 1/2 inch (1 cm) pieces. Toss with flour. Roll along fork or gnocchi paddle to imprint. Toss with flour. Place on floured baking sheet. Repeat with remaining dough. Place in freezer for about 1 hour or until firm.
In a large pot of boiling salted water, add gnocchi, in batches and cook for about 3 minutes or until they float. Using slotted spoon or small sieve, scoop out gnocchi and place in large bowl. Repeat with remaining gnocchi.
Meanwhile, in large skillet melt butter over medium-high heat. Add sage and pepper; cook for 30 seconds. Pour over gnocchi and toss gently. Sprinkle with Parmesan and serve.
Makes about 8 first course servings.