I’ve been looking at gnocchi recipes for years, always thinking I would get around to making them. But, I never found the time to bake up some potatoes and turn them into the smooth magic that is the base for potato gnocchi. The greatest thing about this recipe, other than the amazing flavor and texture, is that you can use canned pumpkin. All you have to do is make the dough, portion and boil it, and then finish it off in a pan with some butter and your favorite herbs.
In a large mixing bowl, combine two eggs, one cup of pumpkin puree, one cup of ricotta, a large handful of parmesan, two cups of flour, and a dash of nutmeg if you have it. You’re going to need flour, but you add the rest of it more gradually. Mix this with your hands and add more flour until it forms a pliable dough. I added about two more cups.
Last night, I worked the closing shift at my (crappy) retail job, so I didn’t get home until almost eleven. Usually, I come home and we’ll watch an episode of Ally McBeal, maybe have a quick drink, and go to bed. After immediately disappearing into the bathroom to wash my face off, I came out to discover that Jerad had cleaned the entire kitchen from top to bottom while I was at work.
I think I’ll keep him.
Roll each piece over the back of a fork and try not to squish them too much. The idea is to form ridges for whatever sauce you might use to cling to and to make the gnocchi a little thinner for even cooking.
I spaced on you and forgot to take pictures of the actual cooking process, but you throw the gnocchi into a pot of boiling salted water until they float, about two minutes. They might stick to the bottom, so be sure to free them if you have to so they don’t overcook.
Finally, heat up a few tablespoons of butter in a frying pan on medium-high heat until the butter stops frothing all over the place. Add the gnocchi in batches; you want them to form a single layer. I didn’t have sage, so I added fresh thyme.
Fall makes everything taste amazing.