Pumpkin Gnocchi

I have been wanting to try making pumpkin gnocchi ever since I saw this post. Last weekend I finally got the chance to make it. It took a bit of time to make so I am glad that I decided to do it on a weekend. Although it took some time it was not too difficult to make. I used an equal ratio of pumpkin puree to flour and the dough ended up being a bit too sticky to work with. In the recipe below I recommend that you keep adding flour until the dough is not too sticky. Because the dough was sticky the shape of the gnocchi was not that great but it still tasted good. I really liked the sweetness that the pumpkin brought to the gnocchi. I added a touch of cinnamon and nutmeg and they added a nice hint of spice to the gnocchi while still leaving the pumpkin as the primary flavour. I cooked the entire batch by boiling it and freezing all but one serving.

Pumpkin Gnocchi

Ingredients:
2 cups pumpkin puree
2-3 cups flour
cinnamon to taste
nutmeg to taste

Directions:
1. Mix the pumpkin puree and 2 cups of the flour.
2. Knead the dough a bit and add flour until the dough is not too sticky to work with.
3. Grab a handful of the dough and roll it out into a long thin roll.
4. Cut the roll into bite sized pieces.
5. Roll the pieces with a fork to give it ridges to hold sauce.
6. Boil the gnocchi until it floats.

Pumpkin Gnocchi in Browned Butter and Sage Sauce

The day that I made the gnocchi I decided to make it with a simple sauce so as to enjoy the flavour of the gnocchi. I went with one of my favorites, browned butter and sage sauce. I often like to fry my gnocchi so that it has a nice and crisp outside and a chewy warm inside and the butter and sage sauce allowed me to do that. Sage fried in butter is really good.

Ingredients:
1 tablespoon butter
1 serving pumpkin gnocchi
1 tablespoon butter
1 handful sage leaves

Directions:
1. Melt the butter in a pan.
2. Add the gnocchi and fry until golden brown and slightly crisp on the outside.
3. Add the butter and melt.
4. Add the sage leaves and fry in the butter until crispy. The butter should be a nice golden brown by now.

Pumpkin Gnocchi in Gorgonzola Sauce

I also wanted to try the slightly sweet pumpkin gnocchi with a salty/savoury sauce and I decided to go with a gorgonzola sauce. I picked up some gorgonzola and just winged the sauce with ingredients that I had on hand. It turned out to be really good!!

Ingredients:
1 tablespoon butter
1 serving pumpkin gnocchi
1 clove garlic (chopped)
1/4 cup milk
2 tablespoons heavy cream
1 ounce gorgonzola (crumbled)
salt and pepper to taste

Directions:
1. Melt the butter in the pan.
2. Add the gnocchi and garlic and cook until warm.
3. Add the milk, cream, gorgonzola, salt and pepper and simmer for a few minutes.