Pumpkin Gnocchi

Pumpkin Gnocchi

Yields: 5 lbs (about 10 cups of pumpkin gnocchi)

Ingredients
2 c. egg yolks
2 c. pumpkin
1 1/4 c. all purpose flour
1/4 c parmesan cheese
salt and pepper

Pumpkin Puree
1. To make the cooked pumpkin puree (can substitute any firm Winter Squash)
2. Cut two medium size, Cheese or Winter Luxury pumpkins into four (4) pieces and remove the stem. Then remove the seeds and reserve to toast.
3. Season with kosher salt and pepper; then toss with a little vegetable oil.
4.Place on a baking sheet with the skin side down in an oven at 375º F until tender.

Remove from the oven; once cool scrape out the flush and place in a food processor until smooth. 

Place in cheese cloth or a strainer over-night to remove any excess liquid.

Method
Place the pumpkin, flour and the cheese into a mixer using the paddle attachment start at a slow speed. Once everything has come together add the egg yolks slowly. Next check the seasonings add as needed.

On the stove place a pot of seasoned water (salt added) and bring to a boil then turn down to a simmer.

In the meantime on a floured cutting board roll out the gnocchi mixture into one (1) inch wide cylinders.

With a knife or flour scraper cut into 1 inch pieces.

Then fill a bowl half way with cold water and a little bit of kosher salt.

Working in small batches (do not over crowd the pot) add the gnocchi to the simmering water add the gnocchi once the start to float they should be getting firm. With a spider remove the gnocchi and place in the ice water to cool. When they are cool remove from the water and place on a sheet pan lined with parchment paper. Repeat until done, refrigerate until needed.

To Serve
Bring a pot of seasoned water to a boil on the stove and lower to a simmer; place the cooked gnocchi into the water until hot then drain them and add to your sauté pan.

Place a sauté pan on the stove that is large enough that the gnocchi you are going to serve will fit on the bottom of the pan in one layer with room to spare. Place on a medium flame and add some blended oil (10% Olive oil & 90% Vegetable oil). Once the oil is hot add the gnocchi to brown, then add what you are serving with the gnocchi and serve.

Suggested Serving Combinations
A Add a little chopped garlic, some diced blanched pumpkin, sage and parmesan cheese. Garnish with some good quality Extra Virgin Olive oil and fried sage leaves.

B Serve with an Heirloom Pork ragu and garnish with some grated Pecorino cheese.