Pumpkin Gnocchi


With Autumn now in full swing, I am only too happy to pull out another recipe involving the beautiful Pumpkin! Steering away from desserts this time though and choosing instead a recipe that also covers my love of Italian food. While I have made gnocchi with potato and also ricotta, this would be my first time making gnocchi with pumpkin. The key is to find a good flavoursome pumpkin, you can bake it or boil it, but then it must be mashed until smooth. You can serve your gnocchi with just sage and butter if you’d like to remain more traditional, although I do suggest you follow this sauce recipe if you’d like to provide your tastebuds with some pretty wonderful yet strong flavours that marry together extremely well.


420g pumpkin, peeled, cut into same size pieces 500g potatoes (Avezzano or Red Desiree), peeled and cut into same size pieces 300g plain flour (plus extra) 1/2 teaspoon freshly grated nutmeg generous pinch of salt 40g finely grated Pecorino Romano 1 egg, whisked 1 teaspoon cracked black pepper 90g butter 20g capers ⅓ cup sage leaves 100ml Armagnac 1 -2 tablespoons lemon juice shaved Pecorino Romano, to serve

Cook pumpkin and potato separately. You can bake or boil them, but as cooking times will vary between the two vegetables it is best to cook them apart. Some people say it is better to bake both vegetables to avoid them becoming too ‘wet’ during boiling, (thus requiring more flour to be used later). Cook until soft enough to be mashed. Pass the pumpkin and potato through a ricer and straight onto a floured bench or mash both with a fork or potato masher. Create a flat mound, then sift ⅔ of the flour over the top, add salt, nutmeg, freshly cracked black pepper, Pecorino Romano and the egg.

Dust your hands with flour and bring everything together, and knead until a soft dough forms. Add more flour as necessary if it feels too sticky. Be careful not to overwork it, and be wary of adding too much flour. (this will make your gnocchi hard whereas we want them to be soft) Cut off a piece of the dough and roll out into a long snake or sausage shape. Using a bench scraper or a butter knife, cut the ‘sausage’ into 3 cm pieces. Repeat with the remaining dough. Ensure that all the sausage shapes are the same size, ditto for when you cut it into the gnocchi pieces. You can use a ‘riga gnocchi’ to create an indent and lines on your gnocchi at this point, or a fork, but I decided to leave my gnocchi resembling plump pillows.

To make the sauce, place a large frying pan over high heat and immediately add the butter and capers. Allow the butter to melt and continue until it sizzles. Add the sage leaves and start swirling your pan around. Season a little. After a couple of minutes, when you see the butter start to turn brown and the sage leaves looking crispy, add the Armagnac. Swirl your pan again and continue to cook for 1-2 minutes then turn off heat.

Use a 'Riga Gnocchi' if you wish to create gnocchi indentations & lines...

This helps 'capture' the sauce!

For complete recipe: https://tonibrancatisano.com/2016/10/24/pumpkin-gnocchi/ #stellerfood #stellerrecipes #pumpkin #gnocchi #stelleritalia #italian #foodanddrink #foodphotography IG: TONI BRANCATISANO