Gnocchi with Pumpkin Sauce Recipe By Joodie the Foodie Cooking and Prep: 1 h 10 m Serves: 3 Contains: Preference: Dairy Difficulty: Medium Occasion: Passover Diet: Vegetarian, Gluten Free Cuisines: Italian
On Pesach it s common to be on the lookout for pasta substitute recipes, like zoodles and spaghetti squash, so it felt like there was no better time to cross gnocchi off my bucket list! In fact, it s way closer to pasta than any of those other substitutes. Ingredients (23) Gnocchi 8 small yukon gold potatoes, peeled 1/2 cup Gefen Almond Flour 1 cup potato starch plus more for dusting 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon garlic powder 1 whole egg plus 2 yolks Pumpkin Sauce 1 tablespoon Bartenura Olive Oil 2 shallots sliced thinly 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic 1 (15-oz.) can pumpkin 1 and 1/4 cup milk 1/4 cup heavy cream
1/4 cup Baron Herzog Chenin Blanc or other semi-dry white wine 1/2 cup shredded mozzarella 1 teaspoon salt 1/8 teaspoon nutmeg pinch of cayenne pepper 1 tablespoon cut up fresh sage Toppings Gefen Roasted Chestnuts freshly grated Parmesan garlic confit torn up fresh sage Start Cooking For the Gnocchi 1. 1. 2. 2. Place the potatoes in a pot and cover with water. Cover the pot and bring to a boil over a high flame. Lower the flame and simmer for 25 35 minutes, or until fork tender. Drain the potatoes and mash with a masher or fork. Dust a clean work surface with a little bit of potato starch and place the mashed potatoes on top, allowing them to cool. Meanwhile sift together the potato starch, almond flour, salt, pepper, and garlic. Once the potatoes have cooled, create a well in the center. Add the eggs into the middle and sprinkle the starch mixture around. Starting at the walls of the well, slowly fold the potatoes and starches into the eggs, continuing until everything is mixed together, forming a smooth but slightly sticky dough. Form the dough into a ball, cover with saran wrap and place in the refrigerator to chill
3. 3. 4. 4. 5. 5. 6. 6. 7. 7. for 30 40 minutes. Bring a fresh pot of salted water to boil. Remove the dough from the fridge and split into 6 8 pieces. Starting with the first piece, gently roll out into a 1/2-inch rope/snake. Using a bench scraper or a knife, cut the rope into 1/2- to 1-inch pieces. Place a fork on the counter with the tines touching the counter so the back of the fork is in the air. Place a piece of gnocchi at the top of the fork arch. Take your index and pointer fingers and place them on top of the gnocchi. Applying a little bit of pressure, roll the gnocchi down the fork tines so that it gets the fork indents. Repeat until all the pieces from the rope are indented. Add the shaped gnocchi pieces to the boiling water and wait for them to float. This should take 30 60 seconds. Wait another 1 2 minutes and using a slotted spoon remove the gnocchi from the water and place in a colander to drain. Repeat until you have used up all your dough. Gently rinse off the gnocchi in the colander, like you would pasta. Tip: Under no circumstances should you attempt to mash your potatoes in a food processor. This was a complete and utter disaster. I had to throw away the potatoes as they had become completely unworkable. So mash your potatoes with a potato masher or a good old fork, it's totally okay if there are some lumps, in fact, it's probably even better if there are; it means you're still far away from over-mashing your potatoes into a sticky mess. Don't stress when rolling out your potato 'rope'. If they rip, they rip, you don't need it to be one long rope, you're anyways cutting it. Constantly rinse off your fork after every 20-30 gnocchi pieces as the sticky residue will cause your gnocchi to not look as pretty. For the Sauce 1. 1. While your gnocchi rests in the fridge make your pumpkin sauce. Heat up the olive oil in a sauce pan over a medium flame. Add in the shallots and garlic and sauté for 2 3 minutes, until fragrant. Add in the pumpkin, milk, heavy cream, and wine, mixing until well combined. You may need to adjust the milk depending on how thick or thin you want your sauce. Add in the mozzarella, salt, nutmeg,
2. 2. cayenne and fresh sage and mix until everything is melted and combined. Mix the gnocchi with the sauce and plate. Top each plate with roasted chestnuts, freshly grated parmesan cheese, garlic confit and fresh sage. Enjoy with a glass of semi-dry white wine. About This recipe originally appeared on Joodie the Foodie. Visit joodiethefoodie.com for more fresh perspectives on classic dishes.