Have a cup or two of Pumpkin Puree left over?
Pumpkin Gnocchi is a wonderful fall dish, and freezes beautifully.
1 cup flour – plus plenty more on hand
1/4 teaspoon grated nutmeg (use more or less to taste)
1 teaspoon salt
1 cup Pumpkin Puree (if watery simmer it to thicken, then allow to cool)
1/2 cup grated Parmesan cheese
1. In a large bowl combine dry ingredients, gradually stir in pumpkin and cheese until flour is incorporated. Add additional flour gradually until the dough is not too sticky. Turn out dough onto a well-floured work surface and knead for a few minutes.
2. Divide dough into 4 sections, roll each section into a cylinder of 1/2 inch diameter. Cut cylinder into 1 inch sections and roll each section with a fork to give it ridges.
3. Arrange finished Gnocchi sections on a lightly floured cookie sheet, cover with a lightly dampened paper towel until you are ready to cook. To freeze the Gnocchi place the cookie sheet in the freezer (without towel) until pieces are firm, then store pieces in a freezer bag.
4. Bring a large pot of salted water to a rolling boil. Drop in fresh Gnocchi and boil for 4 minutes, pieces will rise to the top. Frozen Gnocchi may take an extra minute.
Serve: Try a Sage Browned Butter Sauce … Brown a few tablespoons of butter in a roomy saute pan, add a few fresh sage leaves until they crisp, and then add the cooked Gnocchi tossing to coat. Serve with parmesan and fresh pepper.
Variations: Add add one egg yolk in with pumpkin puree. For a different flavor try a combination of potato and pumpkin, or ricotta and pumpkin.