The current issue of Bon Appetit has a beautiful recipe for Butternut Squash Gnocchi, I was enthusastic about it, grabbed all the ingredients and then stupidly (because I didn't read the steps in the recipe) thought it could be a Friday night dinner....well when the recipe says overall cook/prep time is 4 hours it's not a Friday night dinner! So, craving the gnocchi and trying to be creative I subbed a can of pumpkin for the squash and voila! Pumpkin Gnocchi with Sage Brown Butter emerged!
Pumpkin Gnocchi with Sage Brown Butter
Based on Butternut Squash Gnocchi with Sage Brown Butter by Bon Appetit
1 cup pureed pumpkin
1 tablespoon olive oil
1 12- to 14-ounce russet potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten to blend
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon salt
1 3/4 cups (or more) all purpose flour
1/2 cup (1 stick) butter
2 tablespoons chopped fresh sage
Additional grated Parmesan cheese
1. Cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
2. Mix pumpkin, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls.
3. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
4. Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough.
5. Cover loosely with plastic wrap and chill at least 1 hour.
6. Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets.
7. Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
While I don't doubt that the original butternut squash was delicious, the pumpking was a great substitute and really allowed a much more savory flavor to the gnocchi than I suspec thte sqaush would have. The recipe was delicious but made far too much for three people, I froze half the pasta for a later use and the half we had easily would've fed four maybe even five people. Needless to say, served alongside a roasted pork loin it was a perfect fall meal.