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Pumpkin Gnocchi
Ingredients:
1 ½ pounds russet potatoes
3 large egg yolks
2 tbsp. salt and pepper, or to taste
¾ cup pumpkin (solid pack)
1 ½ cups all purpose flour
Olive oil
4 portobello mushrooms, washed, gilled and diced large
4oz. baby spinach
1 cup Heavy cream
1 tbsp. Roasted garlic puree
Grated Parmesan cheese
Method:
-Bake potatoes until done – 45 to 60 minutes.
-Peel potato and put through a ricer.
-Add yolks, salt, pepper and pumpkin, just until combined.
-Add flour, just until combined. Batter should be pretty firm. Add more
flour if necessary.
-Put filling in pastry bag, pipe ½ inch cut into boiling salted water.
-Boil just until the gnocchi come to the surface. Drain and put on large
oiled sheet-pan.
-Heat sauté pan to medium high heat, add tbsp oil and swirl around,
then add mushrooms.
-Once mushrooms start to color, add gnocchi. Once gnocchi begin to
color add spinach.
-When spinach has just started to wilt add just enough heavy cream to
cover the bottom of the pan. Reduce slightly and add garlic puree.
This will thicken the sauce.
-Check seasoning. Put into serving dish or individual dishes and
garnish with parmesan cheese.
Serves 3 to 4 appetizer portions
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