Memories of Thanksgiving dinner are revived with these tasty pumpkin gnocchi. I like to make a glaze of butter and leftover gravy to sauté the gnocchi–which gives them a glistening appearance. Serve as a appetizer, or as a main course.
- 1/3 c pumpkin purée
- 1 1/3 c all-purpose flour
- 1 large egg
- 1 oz soft cheese (chèvre, gorgonzola, etc.)
- 1 tsp salt
- grated nutmeg
- freshly-ground black pepper
- 1 tblsp butter
- 1/4 c rich turkey or chicken gravy
- dried sage or parsley
Combine first seven ingredients thoroughly and knead into a smooth dough. Keep dusting the dough with flour, if necessary, to avoid sticking.
Flatten dough into a square and cut four equal pieces. Refrigeration at this point can help dough relax–important if the dough is sticky. I made two batches, and the one that rested overnight in the refrigerator was much more tender and light.
Roll each piece of dough into a “rope” of about 1/2″ diameter. Cut 3/4″ pieces with a small knife. If desired, press each gnocchi onto the backside of a fork to create distinctive ridges, and set aside on a floured surface.
Bring a large pot of salted water to a boil. Add about 20 gnocchi at a time, stir to prevent sticking, and allow gnocchi to cook for 3-4 minutes. Pasta is done when it floats on the surface.
Using a small strainer or slotted spoon, transfer gnocchi to a small sauté pan, in which you have combined butter and gravy. Sauté until golden brown and serve with a garnish of crushed sage or parsley leaves.