When we were in Maui, I mentioned the pumpkin gnocci as being so superb and now….guess what? Here is a recipe. It is soooooo yummy!
- 1 large white potato
- 1 cup pure pumpkin (not pie mix) puree
- 1 egg yolk
- pinch of salt
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 1/2 cups flour
- 3 tbsp. butter
- 4 leaves fresh sage
Peel the potato and cook as normal until fork tender. Drain and place in the fridge until cool enough to handle. Put the potato through a potato ricer.
Measure out 1 cup of lightly packed potato; use the balance for another recipe or save for lunch. Your call.
Mix the potato with the pumpkin, egg yolk and spices in a small bowl. Add the flour slowly until mixed. The dough, at this point should be smooth and barely sticky. If you find it is too sticky, just add a tbsp. of flour. Transfer to a floured surface and knead the dough 3-4 times and cut into three portions. Roll out until you have a 6 inch rectangle and about 1/2 inch thick. Cut into 1 1/2 – 2 inch logs. Repeat for the other two logs.
In a pot of boiling water, put in about half of the gnocci and cook until they float to the top (about 3 minutes). Put in a bowl and cover to keep warm. Repeat with the balance of the gnocci.
In a fry pan put a generous dollop of butter. When melted and bubbly, drop the gnocci in (not too crowded) and when it starts to get lightly golden, turn them over.. Don’t cook until they are crispy or you lose the wonderful texture you are looking for.
Remove the gnocci from the frypan and put in a bowl and cover. Take 4 fresh sage leaves and tear into pieces. Stir these in the butter remaining in the pan until you can begin to smell their fragrance. Remove the leaves and pour the butter over the gnocci, top with some grated nutmeg and serve immediately. Good grief, just typing this recipe up is making my mouth water. So luscious, so perfect. So yummy.
