Pumpkin Gnocchi
Chef Jeffery Jake shared this divine, melt-in-your mouth pasta dish with Earthbound Farm – and it is so good I had to share it with you. Chef Jeffrey Jake is the star chef of Boon Fly Cafe at the Carneros Inn in Napa, CA. A great question for us was what wine to pair with a pumpkin gnocchi? Our choice was a late harvest Riesling. For a special occassion you might pick the Frog Pond 2007 Organic Riesling Icewine. Â Or just pick up a nice Columbia Cellermaster’s Riesling for a nice affordable price.
For this recipe you’ll want to pick a nice sweet pie pumpkin and not anything ornamental. So go enjoy the holidays and enjoy this recipe. Â Add a nice Earthbound Farm organic spring mix salad and you have a full meal!
Gnocchi:
1-1/2 pounds fresh pumpkin, peeled and cut into 1-inch cubes
(or 1-1/2 cups purée)
2 tablespoons Organic Valley butter
1-1/4 cups Organic unbleached all-purpose flour
1 large free range egg yolk
1 teaspoon sea salt
Freshly ground pepper, to taste
Sauce:
1/2 cup (1 stick) Organic Valley unsalted butter
2 tablespoons fresh organic thyme leaves
Shaved Organic Valley parmesan cheese, as garnish
Directions:
Place the pumpkin cubes in a medium-size saucepan and cover with boiling water. Cook over medium-high heat until the pumpkin is soft and tender. Drain and discard the cooking water.
Set a sieve over a bowl and press the pumpkin through the sieve. Return the purée to the pan and add the 2 tablespoons of butter. Cook over low heat, stirring frequently, until the pumpkin has thickened and dried, about 10 minutes. Remove the pan from the heat and add the flour, egg yolk, salt, and pepper, beating just until combined. The mixture should be in the form of a soft dough.
To form the gnocchi, roll about a tablespoon of dough in the palm of your hand to form an oblong disk. Press the tines of a fork lightly against one side of the disk to make an indentation. Place the formed gnocchi on a baking sheet lined with wax paper or parchment. If you’re not going to cook them immediately, cover with plastic wrap and refrigerate the gnocchi for up to 4 hours.
When you’re ready to cook the gnocchi, bring a large saucepan of water to a boil.
Meanwhile, make the sauce by combining the butter and thyme in a small skillet. Place over low heat and simmer until the butter turns golden.
Cook the gnocchi a few at a time in the boiling water until they rise to the surface of the water. Transfer them with a slotted spoon to a warm platter. To serve, drizzle the gnocchi with the butter sauce, and top with ribbons of parmesan and a few grinds of fresh pepper.
November 12, 2010 No Comments
Pumpkin Gnocchi
Chef Jeffery Jake shared this divine, melt-in-your mouth pasta dish with Earthbound Farm – and it is so good I had to share it with you. Chef Jeffrey Jake is the star chef of Boon Fly Cafe at the Carneros Inn in Napa, CA. A great question for us was what wine to pair with a pumpkin gnocchi? Our choice was a late harvest Riesling. For a special occassion you might pick the Frog Pond 2007 Organic Riesling Icewine. Â Or just pick up a nice Columbia Cellermaster’s Riesling for a nice affordable price.
For this recipe you’ll want to pick a nice sweet pie pumpkin and not anything ornamental. So go enjoy the holidays and enjoy this recipe. Â Add a nice Earthbound Farm organic spring mix salad and you have a full meal!
Gnocchi:
1-1/2 pounds fresh pumpkin, peeled and cut into 1-inch cubes
(or 1-1/2 cups purée)
2 tablespoons Organic Valley butter
1-1/4 cups Organic unbleached all-purpose flour
1 large free range egg yolk
1 teaspoon sea salt
Freshly ground pepper, to taste
Sauce:
1/2 cup (1 stick) Organic Valley unsalted butter
2 tablespoons fresh organic thyme leaves
Shaved Organic Valley parmesan cheese, as garnish
Directions:
Place the pumpkin cubes in a medium-size saucepan and cover with boiling water. Cook over medium-high heat until the pumpkin is soft and tender. Drain and discard the cooking water.
Set a sieve over a bowl and press the pumpkin through the sieve. Return the purée to the pan and add the 2 tablespoons of butter. Cook over low heat, stirring frequently, until the pumpkin has thickened and dried, about 10 minutes. Remove the pan from the heat and add the flour, egg yolk, salt, and pepper, beating just until combined. The mixture should be in the form of a soft dough.
To form the gnocchi, roll about a tablespoon of dough in the palm of your hand to form an oblong disk. Press the tines of a fork lightly against one side of the disk to make an indentation. Place the formed gnocchi on a baking sheet lined with wax paper or parchment. If you’re not going to cook them immediately, cover with plastic wrap and refrigerate the gnocchi for up to 4 hours.
When you’re ready to cook the gnocchi, bring a large saucepan of water to a boil.
Meanwhile, make the sauce by combining the butter and thyme in a small skillet. Place over low heat and simmer until the butter turns golden.
Cook the gnocchi a few at a time in the boiling water until they rise to the surface of the water. Transfer them with a slotted spoon to a warm platter. To serve, drizzle the gnocchi with the butter sauce, and top with ribbons of parmesan and a few grinds of fresh pepper.
November 12, 2010 No Comments
