Wednesday, November 6, 2013

Pumpkin Gnocci


I've jumped on the pumpkin bandwagon.  Admittedly a bit later than a lot of other food bloggers.  There's so much tempting pumpkin stuff out there and so little time to make it all.  But you should really make the time to add these to your list.  They are so savory!  And very versatile.  You can use these in almost any way that you can use regular gnocci.  They're a little more fragile so go easy on the heavy sauces.  But they're great with browned butter and sage.  And they even work great with tomato based sauces.  I've got a great way to use these that I'll share with you as soon as I can get some photos of it.  So far we always end up gobbling it up before I've gotten a single pic.

First, I must make a nod to the inspiration for this recipe - The Urban Poser's Baked Rosemary, Almond & Butternut Squash Gnocci.  Before I came across this recipe I had no idea that it was possible to make such thing.  But I wanted to focus on a slightly simpler version for B and me.  Namely, this recipe has no seasonings outside of a little salt, making it easy to use with any sauce I desire.  And it uses pumpkin puree, something that is easily available in a can.  Though, you can absolutely make your own pumpkin puree or even use pureed butternut squash as in the inspiration recipe.  All work equally well.


Some notes on shaping the gnocci. . . . I am by no means an expert, as you can tell from my amateurish attempt at shaping these.  But I got the job done.  The ridges hold sauce well and it's pretty easy to do.  Once the dough is mixed it is really pliable.  Almost like play-doh.  Simply roll the dough into a "snake" and cut the strip into small, even pieces.  Then take each bit and, using your thumb, press it gently into, then roll it over, the tines of a fork.  This creates the ridges and a little dimple in the back for sauce to cuddle up to.

Also, if you're using a lighter sauce you can bake these as little as about 8 minutes, until just starting to brown.  If you're going for a slightly heavier sauce you'll want to bake these a little longer.  The crisper they are the better they hold up to the liquid.  But be careful not to overbake them.  No body likes burnt nuts. . . . I speak from experience.


Alright, on to the recipe!  If you make these, do leave a comment and let me know how they turned out for you.


Pumpkin Gnocci - SCD Legal and Paleo
Serves 4

Ingredients:
  • 1/2 cup pumpkin puree (canned or homemade)
  • 2 cups almond flour (more if needed to achieve texture)
  • 1 egg yolk
  • salt to taste

Directions:
  • Preheat oven to 350.  Line a baking sheet with parchment paper.
  • Combine all ingredients in a medium bowl and mix until thoroughly combined.  Add more almond flour as necessary to achieve a Play-doh like consistency.
  • Shape the gnocci into a "snake" shape and then cut into small, even pieces.
  • Press each piece gently against the tines of a fork to create the signature ridges.
  • Line pieces up on the lined baking sheet and bake for 8 to 12 minutes until desired doneness is reached.





7 comments:

  1. Hi what kind of sauce could you use with these?

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    1. You can use pretty much any kind of sauce you want. These are great with light sauces like a browned butter and sage. But they're awesome with tomato based sauces, too. But if you're going to use these with a heavier sauce (including tomato) bake them a little longer - closer to 11-12 minutes depending on your oven. That will make them hold up better in the sauce. Hope that helps!

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  2. This comment has been removed by the author.

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  3. If we're watching cholesterol...can we use just the egg white?

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    1. Good question! The egg yolk is in there for flavor and richness, not really for binding. So I wouldn't recommend replacing it with just the white as it might mess with the texture. Rather you could just leave it out completely. The results are equally delicious.

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  4. I've always boiled my gnocchi before pan frying them in brown butter. I'll have to try baking next time:0

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    1. You HAVE to bake these, G. Otherwise they'll totally disintegrate in the water. But baking them makes them all crispy which is lovely. If you bake regular gnocchi, let me know how they turn out.

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