PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE

 
When I saw this recipe I knew I had to make it.  I love making gnocchi, and pumpkin gnocchi was too intriguing to pass on.   I’ve included some step by step pictures so hopefully no one feels intimidated if they haven’t made it before.  Gnocchi really is incredibly quick and easy to make, easy enough so that kids can even help as well. 
The pumpkin flavor in these aren’t overwhelming, but just right to me.  We loved the combination with the mushrooms in the sauce and fresh chives.  Although, next time I think I’ll leave off the chives and instead add some thyme to the mushrooms when they’re cooking. 
 Happy Fall! : )
 
PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE
 
FOR THE GNOCCHI:
2 1/2 cups flour (plus more if needed)
1 T salt
1 tsp freshly ground nutmeg
1 cup freshly grated Parmesan
 
FOR THE SAUCE:
2 T unsalted butter
2 shallots, finely chopped
8 oz mushrooms, sliced
1 cup chicken stock
1 cup heavy cream
1/2 cup grated Parmesan
salt and pepper to taste
2 T fresh chives, chopped
 
Make the gnocchi: In a large shallow bowl mix the flour, salt, and nutmeg.
Make a well in the center and add the pumpkin and Parmesan to well. 
 Using a fork to stir, start incorporating the flour to the pumpkin and cheese.
 Mix until dough gathers, then knead until smooth, about 3-5 minutes.  Add extra flour if needed.
Dough should be very soft and moist, but not too sticky, or too dry.
 Divide dough into 6 pieces. On a lightly foured counter, roll each piece into a rope about 3/4 inch thick. 
 Cut into half inch pieces and set out on lightly floured tray and cover with a tea towel.
(TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.)
 
Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. Boil for about 4 minutes.  Drain.
 
Make the sauce: (I like to make this while I’m waiting for the water to boil for the gnocchi, so it has time to thicken).  Melt the butter in a large skillet over medium high heat.
Add the mushrooms and shallots, saute for a few minutes.
Add chicken stock, cream, and Parmesan.  Let cook until thickened.  Toss with gnocchi and top with chives. 

Recipe Source: Gnocchi adapted from Martha Stewart, sauce by My Stained Apron
 

Gnocchi with Gorgonzola cream sauce and ham

 
This dish is evil, evil I say.  Run while you can. Don’t look back.  Forget you ever saw this.  Too late? Well, sorry then. : )
 
GNOCCHI WITH GORGONZOLA CREAM SAUCE AND HAM
Recipe by My Stained Apron
 
Gnocchi, homemade or store bought
2 cups heavy cream
1/2 cup crumbled Gorgonzola cheese
1/2 cup shredded Parmesan cheese (or extra Gorgonzola)
2 tsp dried parsley (or fresh chopped)
1/2 cup thinly sliced ham (I use a good quality Canadian Bacon)
 
Heat ham in a saucepan over medium heat.
Add cream and cheeses, stir until well incorporated. 
Add gnocchi (if homemade boil first), toss to coat.
Add parsley, serve hot.
 
 
Related Posts Plugin for WordPress, Blogger...