Pumpkin Shaped Gnocchi
Pumpkin and potato gnocchi shaped like pumpkins, with brown butter and lemony greens
Servings 4
Ingredients
- 1.5 lbs russet potatoes (1 lb cooked)
- 1 cup pumpkin puree
- 1 1/2 cups 00 Flour
- 2 tbsp sea salt
- 1/4 cup grated parmesan + more for garnish
- 1 whole egg
- 8 tbsp unsalted butter
- 3 cups Swiss chard leaves shredded
- 1 1/2 cups scallions chopped
- Juice of 1-2 lemons
Instructions
- Preheat oven to 375°F. Microwave or bake potatoes until fork-tender. Let cool slightly and remove skins.
- Rice potatoes into a medium mixing bowl. Add a generous sprinkle of sea salt (1 tbsp), 2 tbsp grated parmesan, and 1 whole egg.
- Mix until the potatoes look like diced hard boiled eggs. Then, sprinkle over 1/2 cup 00 flour and work into a dough, just until combined. Cover and set aside.
- Spread pumpkin puree onto a large parchment or silicon-lined baking sheet in a thin layer. Bake for 10-15 minutes until deepened in color.
- Transfer cooked pumpkin puree to another medium bowl. Season with a generous sprinkle of sea salt (1 tbsp) and top with 2 tbsp grated parmesan.
- Add 1 cup AP flour (more if needed) until you have a soft but cohesive dough that doesn’t stick to the bowl. Cover and set aside.
- Sprinkle your work surface with a dusting of flour. Cut one dough in half and roll into a thick log, about 16” long. Cut into 16 equal pieces by cutting in half 4 times.
- Repeat with your other dough until you have an equal number of gnocchi pieces. Roll every piece into a ball, one at a time, and press 5-6 lines into each ball with a toothpick.
- Place pumpkin shaped gnocchi on a parchment-lined baking sheet, dusted lightly with flour.
- Heat 2 tbsp butter in a large sauté pan over medium heat until melted and beginning to brown. Place each pumpkin into your sauté pan and cook for 3-4 minutes until golden brown on the bottom.
- Carefully pour 2 tbsp water into your hot pan and cover with a lid. Steam for 4-5 minutes until the gnocchi is firm and cooked.
- Remove pumpkins from pan and place on a clean, aluminum foil-lined baking sheet.
- Heat 6 tbsp unsalted butter in the same sauté pan over medium heat until melted and browned. Add chopped scallions and cook for 1-2 minutes until soft.
- Add chopped Swiss chard and cook for another 1-2 minutes until softened. Add lemon juice to taste and season with sea salt.
- Plate your Swiss chard mixture first, then place pumpkins on top in alternating colors. Top with a light sprinkle of parmesan cheese.
Notes
- You can use fresh pumpkin (cooked and shredded) in place of pumpkin puree. Use the same ratio as the potato gnocchi recipe since the pumpkin puree has a higher water content and requires more flour.
- Gradually add flour to your pumpkin puree mix, not all at once, to see how much it needs. It should be soft but cohesive, but it shouldn't stick to your counter.