We love this savory, flavorful gnocchi in the fall and winter months. The pumpkin gives the gnocchi a delicious dimension, as well as a delightful color.
For perfect gnocchi, don’t work the dough too much and add as little flour as possible. It’s okay if the dough is a little sticky.
Makes 6 servings
1 1-pound Cinderella, or other baking pumpkin
1 tablespoon Poggi Bonsi Extra Virgin Olive Oil
1 12- to 14-ounce russet potato, peeled, quartered
3/4 cup finely grated Parmesan cheese, divided
1 large egg, beaten
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon salt
1 3/4 cups (or more) all purpose flour
2 tablespoons butter
1 cup Genova Walnut Pesto or Keli’s Walnut Pesto
Additional grated Parmesan cheese
Optional: Fried sage leaves
- Preheat oven to 400°F. Cut pumpkin in half; discard seeds. Place cut side up, on baking sheet and brush with oil. Roast until pumpkin is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) pumpkin puree (reserve remaining pumpkin for another use).
- Meanwhile, 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).
- 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. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
- 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 gnocchi paddle brushed with a little flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. Can be made 6 hours ahead. Keep chilled.
- 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. Cool. Can be made 8 hours ahead. Cover loosely and chill.
- Cook butter in heavy large skillet over medium heat just until golden, stirring often, 3 to 4 minutes. Add the walnut sauce and give it a quick stir, add the gnocchi; cook until heated through and coated with sauce, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan and garnish with fried sage leaves if desired.
What to Drink
With the dumplings, pour a white wine with wildflower and citrus notes…a pinot grigio, or a viognier