Sunday, November 28, 2010

Pumpkin Gnocchi - Pasta of the month

November's pasta of the month is a "first" for me. I've had pumpkin ravioli several times , however, I didn't want to be too ambitious on my initial attempt. I have made a vow to myself to try many culinary "firsts". One will be homemade tortillas; another will be my quest for the lasagna I was served in Costa Rica, of all places. I have been gathering different recipes on a good hearty bolognese sauce. After the perfection of the best sauce I will construct the remainder of the lasagna. Hopefully by Christmas I should have a lasagna equal to the best!

Until then, I tried pumpkin gnocchi which proved to be extremely easy. Of course the appearance wasn't the best but the taste was not bad for the first attempt! I served them with a brown butter sage sauce which is a nice compliment to the subtle pumpkin flavored chewy goodness of the gnocchi.

The ingredients are probably in your pantry right now, so why not give it a try!

1 (15 oz) can of pumpkin puree

2 3/4 cup flour

1/4 tsp nutmeg

salt and pepper to taste.

Mix all the above to a good consistency which is neither sticky nor loose. You may need to add extra flour. Then divide into about 6 pieces. Roll each piece into a rope about 1 inch in diameter using a lightly floured surface. Slice the rope into 1 inch pieces. I only used half this recipe to cook enough for 2 hungry adults with leftovers. Refrigerate or freeze the rest for later use. To cook the gnocchi, place them in a large pot of lightly salted water. Bring water to a slow boil, add the gnocchi and cook until they rise to the top. Serve with the sauce of your choice. Very simple but elegant. Your family will think you were in the kitchen all day!

This recipe guide was found on

1 comment:

  1. They look pretty good to me. I love sweet and savory dishes.