Homemade Pumpkin Gnocchi Food

HOW TO MAKE PUMPKIN GNOCCHI

Steps:

• 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 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. Cut a piece of dough 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 have small cylinders. Now slide the gnocchi one by one on a gnocchi board to give them the classic striped pattern on the surface

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

Steps:

• Mix pumpkin puree with egg yolk. Season to taste with salt and nutmeg. Quickly stir in flour with a fork; it will still be fairly sticky. The more flour you add, the denser the finished product will be.
• Flour your board generously, and dust a parchment-lined baking sheet generously with flour too. Take a lump of dough the size of a large walnut, roll into a finger-wide log, and quickly cut into gnocchi about 1" long. Dip the knife blade in flour to minimize sticking. Transfer to prepared baking sheet while making the rest.
• Bring a large pot of water to a boil. Add a generous pinch of salt. Turn heat down so water bubbles gently. Add gnocchi. Stir once so they don't stick to the bottom, then cook until they float, 4-6 minutes depending on size. Remove from water with a skimmer; dumping them through a colander might damage them,.
• Stack and shred sage leaves into fine chiffonade. Melt butter over medium heat, add sage, and saute until the sage crisps and the butter turns brown and smells nutty (don't let it burn!). Spoon over gnocchi, sprinkle with parmesan cheese and ground black pepper.
• Optional: start with a small whole sugar pumpkin, 1½-2 lbs. Clean out seeds and fibers. Slice into 1/4" thick slices and roast in one layer on a baking sheet in a preheated 400°F oven for 30 minutes or until soft. Press through a potato ricer or food mill. Let cool 15 minutes before proceeding.

GRANDMA MABEL'S GNOCCHI

Steps:

• For the gnocchi: Place the potatoes in a large stockpot, then fill with enough water to cover the potatoes three-quarters of the way. Set on the stove to boil until tender, about 45 minutes. Peel the potatoes and place through a ricer while still hot, then cool in the refrigerator for about 20 minutes.
• Place the eggs in a mixing bowl and add the salt. Whisk with a fork, then add the potatoes and blend with a rubber spatula until mixed. Add the flour and dump the dough on a nice rolling table, then knead the dough just until it is all mixed and there are no lumps, making sure the dough can hold shapes. Pinch off a piece about the size of a fist, then roll it out into a nice long snake that is the diameter of a quarter. Cut on the bias making about 1-inch cuts, and place on a parchment-lined sheet pan dusted with flour. Freeze for at least 6 hours and up to 8 hours.
• For the butter bacon onions: Cook the bacon in a sauté pan over medium heat until cooked and all the fat is rendered down. Transfer the bacon to a plate and cook the onions in the rendered bacon fat over medium heat until nice and caramelized. Add the bacon back to the pan along with the butter. Stir until the butter is melted and blended. (This can be made ahead of time, then cooled and used as needed.)
• To finish, bring a pot of salted water to a boil. Add about 25 frozen gnocchi and cook until they float to the top, 8 to 10 minutes. Meanwhile, in a separate pan, heat up 5 ounces butter bacon onion sauce. Strain the gnocchi and add to the sauce. Cook until the gnocchi are coated all over, about 1 minute, then garnish with the Parmesan and chiffonade of basil.

PUMPKIN GNOCCHI

Steps:

• Mix in your breadmachine on the pasta setting.
• Place the dough onto a slightly floured surface, knead lightly and then divide into 6 portions.
• Roll each portion into a long sausage shape.
• Cut into 1.5 - 2 cm pieces and press with the outside of a fork.
• Bring a large pot of water to the boil, add the gnocchi.
• Cook for approx 3 minutes or until the pieces rise to the surface.
• Using a slotted spoon, drain the gnocchi and transfer to serving bowls.
• Serve, tossed with your favourite pasta sauce.

HARVEST HERB GNOCCHI WITH PUMPKIN SEEDS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
• Meanwhile, coat a large pan in olive oil and allow to pool. Place over medium heat and wait for oil to warm. Add pine nuts with additional oil if needed; there should be excess oil. Cook pine nuts until golden brown on one side, 2 to 3 minutes. Add squash and pumpkin seeds, and additional oil if needed; keep in mind that as the squash thaws it will produce liquid.
• Cook until squash has thawed and warmed, 12 to 15 minutes. Add gnocchi and more oil if needed.
• Add carrot greens liberally. Add marjoram, thyme, basil, and black pepper. Season sparingly with rosemary and parsley. Cook until heated through. Remove from heat and serve.