Pumpkin Gnocchi With Dragons Breath Sauce Food

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.

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.