Pumpkin Gnocchi

As the fall starts to turn into winter, I'm trying to consume all things pumpkin. I've made gnocchi once before (see my parsnip gnocchi recipe), and it wasn't very hard, so I decided to try this recipe that I found on Tastespotting. The recipe called for real pumpkin, but I was feeling lazy and went the canned puree route. The whole wheat flour makes this a bit more dense than regular gnocchi, but it was tasty all the same. I had some asparagus leftover from another recipe, and set Dave to work figuring out how to cook it. He baked it with some olive oil and cheese - it was delicious!! Brownie points for that and the Pumple Drumkin beer he picked out (see photo above) - it's from Cisco Brewers in Nantucket, and it was yummy! I generally don't like beer, but I like to try nicer beers (beyond those I've tried at house parties...) and I can officially say I no longer hate beer. It's a step in the right direction...yes?

1 can pumpkin puree
2 (ish) cups of unbleached white whole wheat flour
1 egg
salt and pepper to taste
4 tbsp butter
2 tbsp olive oil
A few sprigs of thyme
(optional) freshly grated parmesan

Turn pureed pumpkin into a large bowl. Add egg and salt and pepper before folding in the flour, 1/2 cup at a time. When you have added enough flour to produce a dough like consistency and forms a ball, turn out the ball onto a floured surface and knead a few times, adding a bit of flour if needed, until the dough no longer sticks to your hands. Take a small section of the dough and roll out into a thin rope. Cut into 1″ sections and make indents on one side with a wet fork. Repeat with remaining dough. This makes a lot of gnocchi, about 4 servings, depending on your appetite. To save some for later, place half of the finished gnocchi on a floured baking sheet and freeze for up to two hours before placing them together in a freezer bag.

Place the other half of the gnocchi a dozen at a time in boiling water. Cook until they all float to the top. Meanwhile, bring a saucepan with butter, olive oil, salt, pepper, and thyme to medium heat until the butter melts and you’ve coaxed the aroma out of the herbs. Toss gnocchi in the butter/oil mixture, and enjoy.
(**note: I put half of the gnocchi in the freezer, and therefore used half of the recipe for the sauce: 2 tbsp butter and 1 tbsp olive oil, with dried thyme)

Original recipe here