CREAMY PUMPKIN GNOCCHI
We had homemade gnocchi frequently while growing up. This creamy pumpkin gnocchi recipe was always my favorite. They do require some time to make, but they're worth it! -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.
Nutrition Facts : Calories 327 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
PUMPKIN GNOCCHI WITH CHANTERELLE MUSHROOMS/PORCINI
An earthy, hearty and warming Italian-Austrian medley of fantastic aroma, a bit of work and effort, but absolutely worth it! Serve as a starter or main dish.
Provided by Eismeer
Categories Pumpkin
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Clean pumpkin, discard seeds and chop.
- Meanwhile preheat oven to 200°C.
- Butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
- Cook potatoes until soft (for about 20 min).
- Take pumpkin chunks out of the oven and let cool.
- Rinse cooked potatoes under cold water and peel.
- Put pumpkin chunks through a (potatoe) ricer into a bowl.
- Do the same with the potatoes (cut in chunks first).
- Add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
- Knead to a medium to firm dough (add flour if necessary).
- Form small rolls out of Gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface. If you like your Gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
- Heat water in a large pot.
- Meanwhiles melt the rest of the butter in a pan.
- Add chopped shallots and garlic. Fry until soft and fragrant.
- Add chopped chanterelles (or porcini or any other mushroom you like to use).
- Let fry until they loose water and turn soft.
- Let mushroom fry dry a bit and then add the white wine and cream. Let cook until sauce thickens and gets a very creamy texture.
- Meanwhile add Pumpkin Gnocchi to boiling water and let simmer until they come to the surface. (about 2-3 minutes).
- Strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
- Toss carefully and add chopped parsley or sage.
- Salt and pepper to taste.
- Transfer to deep dish plates and garnish with parmesan (shaves).
Nutrition Facts : Calories 692.5, Fat 24.4, SaturatedFat 14.2, Cholesterol 112.5, Sodium 327.4, Carbohydrate 94.2, Fiber 6.8, Sugar 7.4, Protein 24.5
PUMPKIN GNOCCHI WITH MUSHROOMS
This mouthwatering pumpkin gnocchi, a warm and filling meal, is from chef Frank DeCarlo, of Peasant and Barcaro restaurants.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.
- Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.
- Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.
- Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.
- Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 10 seconds. Add 1/4 cup pumpkin, chicken stock, heavy cream, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper.
- Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with freshly grated parmesan and nutmeg.
More about "pumpkin gnocchi with chanterelle mushroomsporcini recipes"
HOW TO MAKE PUMPKIN GNOCCHI - RECIPES FROM ITALY
From recipesfromitaly.com
5/5 (73)Total Time 1 hr 20 minsCategory Gnocchi RecipesCalories 340 per serving
- Cut the pumpkin into thin slices then place them on a baking sheet pan covered with baking paper. Cook in a static oven preheated to 200°C (390F) for 15-20 minutes.
- Place the flour on a work surface and, using your hands or a spoon, create the classic fountain shape. Crush the pumpkin still warm with a potato ricer directly on the flour. Then in a little bowl, beat the egg up. Incorporate the egg to the dough with a fork and work it until it's homogeneous. Adjust with salt and pepper and flavor with a pinch of nutmeg.
- Work the dough as little as possible and quickly. Give it the shape of a loaf. Now you can start to make pumpkin gnocchi. So cut a piece of dough and place it on the floured surface. Then with your hands make a long roll of dough as thick as a finger. Slice the roll every 1,5/2 cm (about half inch), so as to obtain small cylinders. Proceed to make pumpkin gnocchi until all the dough is finished. Now slide the gnocchi one by one on the prongs of a fork or on a gnocchi board to give them the classic striped pattern on the surface
EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE | RECIPETIN …
From recipetineats.com
PUMPKIN GNOCCHI RECIPE (PUMPKIN SHAPED) - BASIL BUNCH
From basilbunch.com
HOW TO MAKE THE PERFECT PUMPKIN GNOCCHI – RECIPE
From theguardian.com
Author Felicity Cloake
WHITE WINE & GARLIC CASHEW CREAM SAUCE - DISHING UP THE DIRT
From dishingupthedirt.com
PUMPKIN GNOCCHI WITH MUSHROOMS FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
PUMPKIN GNOCCHI WITH CRISPY SAGE AND CREAM SAUCE
From gingerwithspice.com
PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
PUMPKIN GNOCCHI | CANADIAN LIVING
From canadianliving.com
PUMPKIN SHAPED GNOCCHI WITH ASIAN-INSPIRED BUTTER SAUCE
From reddit.com
PUMPKIN GNOCCHI WITH CHANTERELLE AMARETTINI SAUCE
From bosskitchen.com
HOW TO MAKE PUMPKIN GNOCCHI RECIPE - VINCENZO'S PLATE
From vincenzosplate.com
PUMPKIN RISOTTO WITH CHANTERELLES AND HAZELNUTS | RECIPE - KITCHEN …
From kitchenstories.com
WHAT TO SERVE WITH PUMPKIN GNOCCHI? 18 BEST FOODS
From juliescafebakery.com
PUMPKIN GNOCCHI WITH MUSHROOMS RECIPES - FOOD NEWS
From foodnewsnews.com
PUMPKIN GNOCCHI WITH CHANTERELLE MUSHROOMSPORCINI …
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love