Best Sauce For Pumpkin Gnocchi Food

EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

Steps:

• Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
• Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
• Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
• Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
• Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
• Optional: Use a fork to press down lightly on the cut side of the gnocchi.

PUMPKIN GNOCCHI WITH DRAGON'S BREATH SAUCE

Steps:

• Allpw pumpkin and potato to come to room temperature. Purée pumpkin with butter in food processor until smooth, put through a ricer or food mill.
• Scoop out baked potato; aslo put through ricer or food mill, into same bowl as pumpkin,.
• In large bowl, combine flour and salt. Make a well in center of flour; add the pumpkin-potato mixture, and egg. Work into flour by hand until the mixture can be formed into a ball.
• On a lightly floured surface, knead mixture for 4 or 5 minutes, until soft and smooth. Divide dough into 4 pieces; using your palms, roll each piece into a sausage shape about 1/2 inch in diameter,.
• Cut into 1-inch lengths. Dust lightly with flour, and press against the tines of a fork while making a small indentation with your finger on the other side. Reserve on a lightly floured surface until ready to cook.
• In a large pot of salted, boiling water, cook gnocchi for 3-5 minutes, or until tender but still slightly firm, Remove from water and cool.
• DRAGON'S BREATH SAUCE:.
• In a small saucepan comine wine and shallots. Reduce by half over medium heat, Add cream and again reduce by half. Add remaining ingredients, and stir until cheese melts and sauce is smooth, add salt if necessary. Remove from heat and reserve.
• Melt butter in a large non-stick frying pan on medium-high heat. Add the cooled, drained gnocchi to pan, season with salt and pepper; fry, stirring often, until gnocchi starts to brown a bit (about 4-5 minutes). Add white wine to pan to deglaze it a bit, then add sauce.
• Toss to combine and reheat the sauce - it should not be too thick (thin with a little water or wine if desired). Sprinkle basil leaves over dish and serve immediatley.

CREAMY PUMPKIN GNOCCHI

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.

HOMEMADE PUMPKIN GNOCCHI

Steps:

• Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you don't overmix or gnocchi will be tough.
• Turn dough out onto a lightly floured surface and roll into several 1-inch wide "snakes." Cut each snake into 1-inch pieces.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.
• While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.
• Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.

PUMPKIN GNOCCHI WITH TOMATO OLIVE SAUCE

Steps:

• The twist is that the traditional recipe calls for mashed potato. So you can substitute that if you're looking for something more traditional.
• I don't have any pictures for this part, but it's easy.
• 1) combine all ingredients and stir until combined.
• 2) turn the dough onto a lightly floured cutting board or counter top.
• 3) knead until smooth (roughly 3 minutes).
• 4) Separate the dough into 1 inch tubes, thusly, and cut into half-inch pillow shapes.
• 1) Pinch the pillow shapes so that the ends touch.
• 2) Using the back of a fork, press and roll the gnocchi towards you. The aim is to create grooves that go all the way around the gnocchi. These catch sauce and make the pasta cook faster.
• 3) Transfer the finished gnocchi to a lightly floured plate where they can hang out and get to know one another. Don't let them get too friendly or they'll stick together when you try to cook them.
• These gnocchi were made with a tomato based sauce. You could also make a curry/coconut milk sauce or a white sauce (which would show off their funky colour).
• I made a tomato sauce with leftover deli olives.
• When your sauce is almost done, boil a large pot of salted water.
• When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
• Continue to boil the gnocchi for 2-4 minutes.
• The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through).
• Drain the gnocchi in a colander.
• Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated. When your sauce is almost done, boil a large pot of salted water.
• When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
• Continue to boil the gnocchi for 2-4 minutes.
• The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through).
• Drain the gnocchi in a colander.
• Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated.