Simple but incredibly delicious, this pumpkin gnocchi dish goes very well with a highly herbed turkey.
Ingredients
- 18 ounces pumpkin or butternut squash weighed before cooking (should measure 1 cup either grated or riced)
- 2 eggs
- 1 grated cheddar cheese
- 1 pinch sugar
- 2 tsp brandy
- 1/4 tsp freshly grated nutmeg
- 1 tsp Salt and freshly ground black pepper
- 1 1/2 cup unbleached, all-purpose flour
- 3 1/2 tbsp very soft, unsalted butter
- 3-4 sage leaves
- 1/4 cup shaved, smoked cheese riccota prefered but mozzarella is also delicious
- pepper to taste
Servings: servings
Instructions
- Heat the oven to 375 degrees F. Cut the pumpkin or butternut squash into large chunks and remove the seeds.
- Bake on an oiled sheet until chunks are tender when poked with a fork.
- Cool them enough to handle comfortably and peel them. You may either press the squash through a ricer or set the squash in a food processor fitted with the grating disk. Do not puree it in the processor or your mixture will be too smooth.
- With the paddle attachment on an electric mixer or by hand, stir together the squash, eggs, lemon zest, sugar, brandy, nutmeg, salt, and pepper.
- Stir in the flour and mix vigorously until well blended. The mixture should come away from the sides of the bowl and hold together. You may need to add 1 to 2 extra tablespoons flour so that the dough is not too soft.
- Bring a large stockpot of salted water to the boil. Scoop out balls of the dough by the half teaspoon and drop them into the boiling water, immediately sweeping them from the bottom so they don’t stick. Cook until the gnocchi float to the surface, 2 to 3 minutes.
- As soon as the gnocchi are cooked, remove them with a slotted spoon, drain on paper towels, and put in a well-buttered warm baking dish.
- In a small sauté pan melt the butter and wilt the sage leaves briefly. Serve the gnocchi immediately tossed with the butter and sage leaves and with the smoked cheese shaved right over the top. The gnocchi can also be reheated in a 350 degree F. oven.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
Latest posts by Dave DeWitt (see all)
- Enchiladas Verdes con Chile Pasado - 02/08/2023
- Smoked Oysters with Ancho Chile Sauce - 01/13/2023
- Machaca Sierra Madre - 01/11/2023
