Pumpkin Gnocchi with Cambezola Cream Sauce
Instructions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Have the pumpkin at room temp. Put through a ricer\, Scoop out the baked potato flesh and put it through a ricer or food mill into the same bowl with the pumpkin.
In a large bowl, combine the flour and the salt. Make a well in the center of the flour and add the pumpkin-potato mixture and egg. Work into the flour by hand until the mixture can be formed into a ball. On a lightly floured surface, knead the mixture for
4-5 minutes, or until soft and smooth. Alternatively you can mix in a KitchenAid mixer with a dough hook.
Divide the dough into 4 pieces, and using the palms of your hands, roll each piece into a sausage shape about 1/2 inch in diameter. Cut into 1-inch lengths. Dust lightly with flour and press against the rules of a fork while making a small indentation with your finger on the other side. Set aside on a lightly floured surface until ready to cook.
In a large pot of salted boiling water, cook the gnocchi for 3 to 5 minutes, or until tender but still slightly firm. Remove from water and cool.
Cambezola Cream Sauce
1 cup white wine
1 tbsp finely minced shallots
1 cup heavy (whipping Cream)
1 cup canned pumpkin or fresh cooked pumpkin puree
6 oz cambezola cheese, rind removed
good pinch ground nutmeg
¼ tsp ground coriander
2 dashed Tabasco sauce
In a small sauce pan combine wine and shallots. Over medium heat, reduce by half. Add cream and reduce by half. Add remaining ingredients and stir until cheese melts and sauce is smooth. Add salt if necessary.
Quickly combine gnocchi with sauce (and a little water if too thick, and heat. Serve immediately, topped with a little tomato concasse and chopped fresh chives.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Have the pumpkin at room temp. Put through a ricer\, Scoop out the baked potato flesh and put it through a ricer or food mill into the same bowl with the pumpkin.
In a large bowl, combine the flour and the salt. Make a well in the center of the flour and add the pumpkin-potato mixture and egg. Work into the flour by hand until the mixture can be formed into a ball. On a lightly floured surface, knead the mixture for
4-5 minutes, or until soft and smooth. Alternatively you can mix in a KitchenAid mixer with a dough hook.
Divide the dough into 4 pieces, and using the palms of your hands, roll each piece into a sausage shape about 1/2 inch in diameter. Cut into 1-inch lengths. Dust lightly with flour and press against the rules of a fork while making a small indentation with your finger on the other side. Set aside on a lightly floured surface until ready to cook.
In a large pot of salted boiling water, cook the gnocchi for 3 to 5 minutes, or until tender but still slightly firm. Remove from water and cool.
Cambezola Cream Sauce
1 cup white wine
1 tbsp finely minced shallots
1 cup heavy (whipping Cream)
1 cup canned pumpkin or fresh cooked pumpkin puree
6 oz cambezola cheese, rind removed
good pinch ground nutmeg
¼ tsp ground coriander
2 dashed Tabasco sauce
In a small sauce pan combine wine and shallots. Over medium heat, reduce by half. Add cream and reduce by half. Add remaining ingredients and stir until cheese melts and sauce is smooth. Add salt if necessary.
Quickly combine gnocchi with sauce (and a little water if too thick, and heat. Serve immediately, topped with a little tomato concasse and chopped fresh chives.
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