I’m still working through that gigantic pile of to-try recipes. I printed this one out after the November Secret Recipe Club reveal. I have a bit of an addiction to gnocchi now after making it for the first time back in the summer. I also went a bit overboard on purchasing pumpkin puree.
See, sometime back in September or October I heard a rumor that it was going to be hard to find pumpkin puree by the time Thanksgiving and Christmas rolled around. So I did what any logical person who just started to like pumpkin would do. I bought as much as possible. So, that’s why it’s February and I still have 3 large cans of pumpkin puree in my pantry. I justify this by the fact that I never seem to want foods when they are in season but rather when they are out, so now when I have a craving for something pumpkin related in oh say, June, I don’t need to visit multiple grocery stores and end up paying an arm and leg to find some pumpkin. It’s genius really.Print
Pumpkin Gnocchi with Mushroom Sauce
- Yield: 12 1x
For the Gnocchi:
- 3–4 cups all-purpose flour, divided
- 2 cups pumpkin puree
- 1 egg, whisked
- 1 tsp. salt
- 1/2 tsp. nutmeg
For the Mushroom Sauce:
- 4 oz. unsalted butter
- 2 lbs. assorted mushrooms, chopped
- 1 cup Parmesan cheese, grated
- 1/4 cup heavy cream
- 1/4 cup chicken stock
- 1 shallot, minced
- 8 sage leaves
- cooked gnocchi
1. Place the pumpkin puree in a small saucepan and cook over low heat, stirring frequently for 3-5 minutes or until the puree has dried out a bit. Let cool to room temperature.
2. In a large bowl, add the egg, pumpkin puree, salt and nutmeg. Stir until combined. Add 3 cups of the flour, one at a time, stirring until fully combined and a soft dough has formed.
3. Using some of the remaining cup of flour, turn out the dough onto a lightly floured surface and knead for one minute. Divide the dough into 3 equal sized parts. Return two parts of dough back to the bowl.
4. Roll out the dough into a 1/2″ to 1″ log and then cut into 1/2″ pieces, using any extra flour as needed. Line a baking sheet with wax or parchment paper. Place the gnocchi onto the baking sheet. Repeat with the remaining dough.
*To freeze gnocchi: Refrigerate gnocchi for 5 hours then transfer to a Ziplock bag. Freeze for up to 3 months.
5. Place a wire cooling rack over another baking sheet. Top the rack with paper towels. Bring a large pot of water to a boil.
6. Gently drop batches of the gnocchi into the boiling water and cook for 2-3 minutes or until they float to the top. Remove with a slotted spoon and place on the paper towel lined rack to drain. Repeat with remaining gnocchi.
Mushroom Sauce Directions:
1. Melt butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring frequently until the mushrooms release their liquid and have softened, 5-7 minutes.
2. Add the shallots and gnocchi and cook for 5 minutes.
3. Add the sage leaves, heavy cream, chicken stock and 1/2 cup of the Parmesan cheese. Stir to combine. Season with salt and pepper.
4. Use a slotted spoon to transfer the gnocchi and mushroom mixture into bowls. Serve with additional Parmesan cheese sprinkled on top.
I won’t lie. This was by far the worst dough I’ve ever worked with. There was an incredibly fine line between the dough being manageable, too sticky and too dry. It usually takes me 40 minutes or so to roll out and slice the gnocchi into pieces. This took me almost two hours and an extra cup of flour. However, I was determined to make it work so I refused to give up. I’m beginning to wonder if the egg is even necessary since the pumpkin puree is pretty wet (even after “drying” it). So, if this will be your first time making gnocchi, I’d recommend this regular gnocchi recipe or even this ricotta cranberry one first. I don’t want any first time gnocchi maker to think its as difficult as this pumpkin one.
Dough issues aside, the flavor of this was really good. There was only a hint of pumpkin that came through but mixed with the mushrooms and sage it was still really tasty. I’m glad I still have another meal or two worth of gnocchi in the freezer because I definitely plan on making this again.