Pumpkin Gnocchi With Mushroom Sauce Recipes

PUMPKIN GNOCCHI WITH MUSHROOMS

Steps:

• Preheat oven to 400 degrees. Place pumpkin halves, cut side up, on a baking sheet and fill each with 1 tablespoon water. Cover each half with parchment paper-lined aluminum foil. Transfer to oven and roast until soft, about 45 minutes. Let cool. Scrape pumpkin flesh from skin; discard skin.
• Mound flour in center of a large work surface; add 1 tablespoon salt and the nutmeg. Using a fork, mix until well combined. Make a well in the center of the flour mixture. Add 2 cups pumpkin and 1 cup grated cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4 to 5 minutes.
• Divide dough into 6 equal pieces. Roll each piece of dough into a cylinder about 1 inch in diameter; cut into 1/2-inch-long pieces. Transfer gnocchi to a baking sheet and cover with a clean, damp towel. Repeat process until all the dough has been used.
• Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.
• Meanwhile, heat a large skillet over high heat and add butter and shallots. Reduce heat to medium and continue cooking until shallots are golden. Add mushrooms and sage; cook, stirring, for about 10 seconds. Add 1/4 cup pumpkin, chicken stock, heavy cream, and 1/4 cup grated cheese; cook, stirring, about 30 seconds. Season with salt and pepper.
• Using a slotted spoon, transfer gnocchi to skillet and toss to combine. Serve immediately with freshly grated parmesan and nutmeg.

GNOCCHI WITH MUSHROOM SAUCE

Steps:

• For gnocchi:
• Preheat oven to 450°F. Pierce potatoes with fork. Bake until tender, about 1 hour. Cool slightly; cut potatoes in half and scoop pulp into large bowl. Mash potatoes well. Mix in egg yolk, salt, pepper and nutmeg. Mix in enough flour to form firm, slightly elastic dough. Turn out onto lightly floured surface. Divide dough into 4 equal portions. Gently roll 1 portion between hands and work surface to form 1/2-inch-thick rope about 18 inches long. Cut crosswise into 1/2-inch pieces. Roll each piece over tines of dinner fork to make grooves in gnocchi. Arrange gnocchi in single layer on floured baking sheet. Repeat with remaining 3 portions of dough.
• Working in small batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to top and are tender, about 5 minutes. Using slotted spoon, transfer gnocchi to large baking pan. (Gnocchi can be prepared ahead. Let stand 1 hour at room temperature, or cover and refrigerate up to 2 days.)
• For mushroom sauce:
• Cook butter and olive oil in heavy large skillet over medium heat until butter begins to brown, about 2 minutes. Add mushrooms and shallots and sauté until golden brown, about 10 minutes. Add stock and sage; simmer until liquid is slightly reduced, about 8 minutes. Season to taste with salt and pepper.
• Add gnocchi to sauce in skillet and cook until heated through, about 1 minute. Add arugula and stir until wilted. Divide equally among bowls. Drizzle with truffle oil, if desired. Sprinkle with cheese.

PUMPKIN GNOCCHI WITH MUSHROOM SAUCE

Steps:

• 1. In a large bowl, add the egg, pumpkin puree, salt and nutmeg. Stir until combined. Add 3 cups of the flour, one at a time, stirring until fully combined and a soft dough has formed. 2. Using some of the remaining cup of flour, turn out the dough onto a lightly floured surface and knead for one minute. Divide the dough into 3 equal sized parts. Return two parts of dough back to the bowl. 3. Knead the dough into a 1/2" to 1" log and then cut into 1/2" pieces, using any extra flour as needed. The more you knead the dough the more flour you will need and this will make your gnocchi heavy. Line a baking sheet with wax or parchment paper. Place the gnocchi onto the baking sheet. Repeat with the remaining dough. *To freeze gnocchi: Refrigerate gnocchi for 5 hours then transfer to a Ziplock bag. Freeze for up to 3 months. 4. Place a wire cooling rack over another baking sheet. Top the rack with paper towels. Bring a large pot of water to a boil. 5. Gently drop batches of the gnocchi into the boiling water and cook for 2-3 minutes or until they float to the top. Remove with a slotted spoon and place on the paper towel lined rack to drain. Repeat with remaining gnocchi. Mushroom Sauce Directions: 1. Melt butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and shallots, stirring frequently until the mushrooms release their liquid and have softened, 5-7 minutes. 2. Add the stock and cook on medium for 5 minutes 3. Add the sage leaves, heavy cream, pumpkin purée and 1/2 cup of the Parmesan cheese. Stir to combine. Toss in cooked gnocchi. Salt and pepper to taste. 4. Serve with additional Parmesan cheese sprinkled on top.

VEGETARIAN GNOCCHI WITH SPINACH AND MUSHROOM-BUTTER SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
• Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms and saute for 2 minutes. Toss in spinach, basil, garlic, Parmesan cheese, parsley, salt, and pepper. Cook and stir until spinach is wilted and sauce begins to thicken, about 5 minutes. Add gnocchi and stir until coated in sauce; cook for 2 more minutes.

PUMPKIN GNOCCHI WITH CHANTERELLE MUSHROOMS/PORCINI

Steps:

• Clean pumpkin, discard seeds and chop.
• Meanwhile preheat oven to 200°C.
• Butter a pan/casserole dish, add pumpkin chunks and let bake for about 50-60 minute (you could also roast them in a pan, for about 15 minute until soft, tastes a bit different, but saves quite some time).
• Cook potatoes until soft (for about 20 min).
• Take pumpkin chunks out of the oven and let cool.
• Rinse cooked potatoes under cold water and peel.
• Put pumpkin chunks through a (potatoe) ricer into a bowl.
• Do the same with the potatoes (cut in chunks first).
• Add flour, nutmeg, parmesan, salt and pepper, about 20g of butter and the egg.
• Knead to a medium to firm dough (add flour if necessary).
• Form small rolls out of Gnocchi dough and cut in about half inch size pieces (use some flour in case the dough tends to stick to your working place's surface. If you like your Gnocchi to soak up the sauce better, make slight indentations with fork rakes -- does look pretty as well).
• Heat water in a large pot.
• Meanwhiles melt the rest of the butter in a pan.
• Add chopped shallots and garlic. Fry until soft and fragrant.
• Add chopped chanterelles (or porcini or any other mushroom you like to use).
• Let fry until they loose water and turn soft.
• Let mushroom fry dry a bit and then add the white wine and cream. Let cook until sauce thickens and gets a very creamy texture.
• Meanwhile add Pumpkin Gnocchi to boiling water and let simmer until they come to the surface. (about 2-3 minutes).
• Strain gnocchi (or use a slotted spoon) and add to mushroom sauce.
• Toss carefully and add chopped parsley or sage.
• Salt and pepper to taste.
• Transfer to deep dish plates and garnish with parmesan (shaves).

CREAMY PUMPKIN GNOCCHI

Steps:

• In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.

HOMEMADE PUMPKIN GNOCCHI

Steps:

• Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you don't overmix or gnocchi will be tough.
• Turn dough out onto a lightly floured surface and roll into several 1-inch wide "snakes." Cut each snake into 1-inch pieces.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.
• While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.
• Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.