PUMPKIN GNOCCHI IN ACETO BALSAMICO CREAM SAUCE
"The Italian pumpkin is quite sweet and moist. Standard American pumpkins are not as sweet; an excellent substitute is butternut squash."
FOR THE GNOCCHI:
8 ounces pumpkin, halved and seeded
1 baking potato, baked and cooled
2 1/2 cups unbleached all-purpose flour, plus flour for dusting
1 teaspoon salt
1 egg, beaten
FOR THE CREAM SAUCE:
2 cups heavy (whipping) cream
1 cup rich chicken stock
1/4 cup Aceto Balsamico di Modena
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
TO MAKE THE GNOCCHI:
Place the pumpkin cut-side down on the prepared pan and bake for 25 to 30 minutes, or until soft and lightly browned. Let cool, scoop out the flesh, and put it through a ricer or food mill into a bowl. Scoop out the baked potato flesh and Put it through a ricer or food mill into the same bowl with the pumpkin.
In a large bowl, combine the 2 1/2 cups flour and the salt. Make a well in the center of the flour and add the pumpkin-potato mixture and egg. Work into the flour by hand until the mixture can be formed into a ball. On a lightly floured surface, knead the mixture for 5 to 8 minutes, or until soft and smooth.
Divide the dough into 4 pieces, and using the palms of your hands, 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 rules of a fork while making a small indentation with your finger on the other side. Set aside on a lightly floured surface until ready to cook.
TO MAKE THE SAUCE:
In a medium saucepan, combine the cream, chicken stock, and aceto balsamico. Simmer over medium heat for 4 to 5 minutes, or until completely heated through.
TO COOK AND SERVE:
In a large pot of salted boiling water, cook the gnocchi for 3 to 5 minutes, or until tender but still slightly firm. Drain, toss with the cream sauce, and serve immediately.
Makes 6 servings
Source: Balsamico!: A Balsamic Vinegar Cookbook by Pamela Sheldon Johns
"The Italian pumpkin is quite sweet and moist. Standard American pumpkins are not as sweet; an excellent substitute is butternut squash."
FOR THE GNOCCHI:
8 ounces pumpkin, halved and seeded
1 baking potato, baked and cooled
2 1/2 cups unbleached all-purpose flour, plus flour for dusting
1 teaspoon salt
1 egg, beaten
FOR THE CREAM SAUCE:
2 cups heavy (whipping) cream
1 cup rich chicken stock
1/4 cup Aceto Balsamico di Modena
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
TO MAKE THE GNOCCHI:
Place the pumpkin cut-side down on the prepared pan and bake for 25 to 30 minutes, or until soft and lightly browned. Let cool, scoop out the flesh, and put it through a ricer or food mill into a bowl. Scoop out the baked potato flesh and Put it through a ricer or food mill into the same bowl with the pumpkin.
In a large bowl, combine the 2 1/2 cups flour and the salt. Make a well in the center of the flour and add the pumpkin-potato mixture and egg. Work into the flour by hand until the mixture can be formed into a ball. On a lightly floured surface, knead the mixture for 5 to 8 minutes, or until soft and smooth.
Divide the dough into 4 pieces, and using the palms of your hands, 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 rules of a fork while making a small indentation with your finger on the other side. Set aside on a lightly floured surface until ready to cook.
TO MAKE THE SAUCE:
In a medium saucepan, combine the cream, chicken stock, and aceto balsamico. Simmer over medium heat for 4 to 5 minutes, or until completely heated through.
TO COOK AND SERVE:
In a large pot of salted boiling water, cook the gnocchi for 3 to 5 minutes, or until tender but still slightly firm. Drain, toss with the cream sauce, and serve immediately.
Makes 6 servings
Source: Balsamico!: A Balsamic Vinegar Cookbook by Pamela Sheldon Johns
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