Pumpkin Gnocchi

Tasty little dumplings

This gnocchi is very similar to regular potato gnocchi except instead of potato there is pumpkin. The sauce for this uses any type of mushroom, but shitake or cremini will work best. The basic preparation and cooking is the same so go here for a how to.  You will need to buy a 6-7 lb pumpkin to get 2 lbs of raw pumpkin for the dough. Don’t forget to toast the seeds for a tasty snack.

Pumpkin Gnocchi with a Mushroom Sage Sauce

Dough

• 6 lb pumpkin
• 1-2 cups flour
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp fresh nutmeg
• 1/8 tsp ground cloves

Sauce

• 1 1/s cups sliced mushrooms
• 4 tbsp butter
• 2 tbsp chopped fresh sage
• 2 garlic cloves sliced thin

Cut pumpkin in half and scoop out the seeds and pulp. Place each half on a baking sheet with 1/2 cup water flesh down. Steam until a knife passes through easily, about 30 minutes. Scoop flesh from skin and place in a large dish towel or cheese cloth. Squeeze out as much water from pumpkin flesh as possible. In a large bowl mix pumpkin, 1 cup flour and spices. Add more flour until a rough dough forms then knead into a smooth ball. Refrigerate for 1 hour then cut into ropes and shape gnocchi. Cook in boiling salted water until done. Melt butter in a large frying pan over medium heat. Add mushrooms and saute until browned. Add garlic and sage and cook until garlic begins to brown, about 2 minutes. Toss with gnocchi and serve immediately.