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Fall Treat: Pumpkin Gnocchi
Oct 4th, 2012 by

A small plate of gnocchi can be served as an appetizer or as a main course.

A small plate of gnocchi can be served as an appetizer or as a main course.

In most anything in life, you have to work with what you have. And in cooking, the seasons dictate what ingredients are best or available. On a recent trip to Calareso’s Farm Stand in Reading, Mass. I was intrigued by one pound packages of pumpkin gnocchi.

Now I’ve cooked gnocchi before, usually in a tomato sauce, but the savory pumpkin flavor needed something else. So I brainstormed. Pumpkin pie is good with whipped cream so I opted to go with a cream sauce and a little hint of nutmeg.

But this wasn’t going to be dessert. I had to keep it (dinner) real. Cheese would help keep the dish on the savory side and I decided the nutty taste of fontina, combined with some freshly grated imported parmesan cheese would do the trick.

I then imagined all of this gooey, sweet, savoriness melting in my mouth, but it was missing something: a healthy clean foil to the heavy richness. I decided it needed some greens. I had some broccoli rabe on hand and decided to give it a go.

The result was a sweet, savory, gooey piece of heaven, offset by the bitterness of a good healthy green vegetable. The icing on this savory cake? Thinly sliced almonds.

Here’s the recipe:

Ingredients:

  • Pumpkin gnocchi (1 pound)
  • Fontina Cheese (4 ounces, chopped up)
  • Imported parmesan cheese (1/3 cup or to taste)
  • Heavy cream (About 1/4 to 1/2 cup)
  • Scallions (About five or six, chopped)
  • Broccoli Rabe (1 small bunch, cleaned of leaves and stems. Keep only about an inch or two of stem after the floret. Cut florets in half length-wise.)
  • Almonds (About 1/8 cup, sliced thin)
  • Nutmeg (A small dash, just a few specks. Be careful.)
  • Salt, pepper (to taste)

What I did:

Steam broccoli rabe until done, but not soggy. Don’t overcook. It should have some bite. (I used a large pasta pot with a colander insert and steaming basket. It’s one of my favorite and most used cooking tools. )

Cook gnocchi in a large pot of boiling water for about three minutes (just until they float). Don’t overcook.

In a saute pan cook the scallions until translucent and then add the cream, heating it up, but don’t let it boil. Add a small dash of nutmeg: we’re talking a few specks here. Nutmeg is very strong and can easily overpower a dish. Taste it. You just want a hint of nutmeg flavor. You can always add more if you like, but once you put it in, you can’t take it out. Be careful!

Add cream sauce, fontina cheese, parmesan cheese, sliced almonds, and broccoli rabe to the cooked gnocchi and stir until cheese melts and everything is well blended.

Add salt and pepper to taste and serve with a side salad.

Serves three to four people as a main course. Gnocchi is very filling. You don’t need much for each serving.

Find more recipes in the Food section.

Gnocchi Di Pollo E Patata Soup
Nov 28th, 2010 by

Roll the dough into a snake with your fingers before cutting it.

Roll the dough into a snake with your fingers before cutting it.

Gnocchi di pollo e patata sounds so much better than chicken and potato gnocchi. But they both taste the same: light, savory, elegant.

This recipe, from The Art of Eating Well, by Pellegrino Artusi, makes many gnocchis so it’s great to make and freeze. And then when you crave gnocchi, you’ll always have it on hand.

First the broth:

Ingredients:

  • A whole chicken (1)
  • Celery Stalk (1, split in half)
  • Carrot (1 whole, peeled and cut in half)
  • Salt/Pepper (to taste)

What I did:

Put a whole chicken in a large pot and cover with cold water.

Add celery and carrot, and salt and pepper.

Bring to a boil. Then lower heat and simmer for an hour or more.

Remove chicken. Pour broth through strainer into a large plastic container and refrigerate over night.

The next day, take the fat off the top of the broth with a soup spoon.

To make the gnocchi:

Ingredients:

  • Mealy potatoes, peeled, boiled and pressed through a ricer or strainer  (1/2 pound)
  • Small chicken breast, boiled  and minced (Use one from the chicken you used to make the broth).
  • Parmesan cheese (3/4 of a cup)
  • Egg yolks (2)
  • Salt (to taste)
  • Nutmeg (a pinch)
  • Flour (3-4 tablespoons)

What I did:

Mix all of the ingredients, except the flour, together well.

Work the flour into the mixture to bind it.

Roll the mixture on a floured surface into a snake, the diameter of your little finger.

Cut the snake into 1-inch lengths. Put what you don’t use into a large freezer bag and put in a freezer for later use.

Simmer the gnocchi in the broth. They are very delicate and may fall apart. Don’t be too concerned as when they fall apart, they flavor the broth.

Find more recipes in the Food section.


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