Check out @Lizfoodfeed on Instagram for the recipe and more!
This recipe is credited to @Lizfoodfeed on Instagram, this delicious Pumpkin Gnocchi is the perfect way to use up those pumpkin scrapes and a great way to bring in the Fall season. Adjustments can be made to fit your tastes. The original recipe is vegan but turkey, chicken, cornish hens and some fish goes great with pumpkin and the little pumpkin shapes are a sure way to put a smile on the face of anyone at the table!
2 large russet potato
1 cup pumpkin puree (not pumpkin pie filling)
2 1/2 cups all purpose flour
2 stalks of rosemary
4 tbsp butter
1/2 cup parmesan
1/4 cup pine nuts, toasted
Handful of sage leaves
In a pot, boil the potato until tender and let cool for several minutes. Remove the skin, and using either a potato ricer, masher, or fork, break apart the potatoes until just barely mashed. To tell if potato is tender, poke with a fork—if it goes through, it is ready.
Measure out 2 cups of flour onto a clean work surface, and make a well in the middle. Add the potato and pumpkin puree in the middle and using your hands, gradually and gently incorporate the wet ingredients with the flour until a soft dough is formed and dough is uniform. Do not over mix as this will lead to a tough gnocchi!
Dust work surface with flour, and roll out dough into a long rope. Portion out pieces to your size of liking and gently roll it into a ball. If dough is sticking, sprinkle it with some more flour.
To shape the gnocchi into pumpkin, use either a toothpick or knife to make the indents. Top with a rosemary leaf as the pumpkin stem. This step is optional, the dish will be amazing even with the traditional gnocchi shape.
Bring a pot of salted water to a boil, and gently drop in the pumpkins. Let cook for a few minutes, strain from water when tender, reserving some pasta water. (Overcooking these will make them tougher). You may fry up the bottoms in butter after boiling them—it adds a delicious crispiness to the dish!
In a large pan over medium heat, melt the butter and cook for about 3 minutes until butter is starting to brown and smells toasty. Lower the heat, and add in parmesan and stir in pasta water bit by bit until the sauce is glossy and thick. (For an additional savoriness, sub the pasta water with a bit of vegetable broth).
In butter or oil, fry up the sage leaves until crispy, and toast the pine nuts.
Spoon some of the brown butter parmesan sauce onto a shallow bowl or a plate and arrange pumpkin gnocchi on top of the sauce, and finish with fried sage leaves and toasted pine nuts.
Don’t throw your pumpkins away, repurpose them using one of our yummy recipes like this one or check out our blog for more!