Pumpkin Month - Pumpkin Gnocchi

Pumpkin Gnocchi
Serves 4

Chef Jeffery Jake shared this divine, melt-in-your mouth pasta dish with us during a Chef Walk at Earthbound Organic Farm Stand. You can substitute canned pumpkin purée if you don't have a fresh pumpkin. Be sure to use a cooking variety, like Sugar Pie, rather than an ornamental pumpkin for the best flavor and texture.

Gnocchi:
1-1/2 pounds fresh pumpkin, peeled and cut into 1-inch cubes
(or 1-1/2 cups purée)
2 tablespoons butter
1-1/4 cups unbleached all-purpose flour
1 large egg yolk
1 teaspoon salt
Freshly ground pepper, to taste

Sauce:
1/2 cup (1 stick) unsalted butter
2 tablespoons fresh thyme leaves

Shaved parmesan cheese, as garnish


Place the pumpkin cubes in a medium-size saucepan and cover with boiling water. Cook over medium-high heat until the pumpkin is soft and tender. Drain and discard the cooking water.

Set a sieve over a bowl and press the pumpkin through the sieve. Return the purée to the pan and add the 2 tablespoons of butter. Cook over low heat, stirring frequently, until the pumpkin has thickened and dried, about 10 minutes. Remove the pan from the heat and add the flour, egg yolk, salt, and pepper, beating just until combined. The mixture should be in the form of a soft dough.

To form the gnocchi, roll about a tablespoon of dough in the palm of your hand to form an oblong disk. Press the tines of a fork lightly against one side of the disk to make an indentation. Place the formed gnocchi on a baking sheet lined with wax paper or parchment. If you're not going to cook them immediately, cover with plastic wrap and refrigerate the gnocchi for up to 4 hours.

When you're ready to cook the gnocchi, bring a large saucepan of water to a boil.
Meanwhile, make the sauce by combining the butter and thyme in a small skillet. Place over low heat and simmer until the butter turns golden.

Cook the gnocchi a few at a time in the boiling water until they rise to the surface of the water. Transfer them with a slotted spoon to a warm platter. To serve, drizzle the gnocchi with the butter sauce, and top with ribbons of parmesan and a few grinds of fresh pepper.






Pumpkin Gnocchi With Sage Butter
From: Italian Food Forever

Notes:
Be careful not to overwork or overknead the dough; you simply want to incorporate the flour into the pumpkin puree

Ingredients:
• 1 (15 oz.) Can Pumpkin Puree (drain excess water)
• Salt & Pepper
• Dash Of Nutmeg
• 2 3/4 Cups All-Purpose Flour
• 1/3 Cup Melted Butter
• 6-7 Finely Chopped Sage Leaves
• 1 Large Clove Garlic, Minced
• Freshly Grated Parmesan Cheese

Directions:
1. Mix together the flour, pumpkin and seasonings to make a soft dough.

2. Add additional flour if the dough is sticky or does not hold together.

3. Divide the dough into 6 parts, and on a lightly floured surface, roll each piece into a rope about 1 inch in diameter.

4. Cut the rope into 1 inch pieces and roll each lightly along the floured surface.

5. Continue using up all the dough in this fashion. Place on a lightly floured baking sheet. You can refrigerate the gnocchi until you are ready to cook them.

Sauce:
1. Bring a large pot of lightly salted water to a slow boil.
2. Place the butter in a small saucepan and heat.
3. Add the garlic and sage.
4. Cook the gnocchi in lightly salted boiling water for until the gnocchi rise to the surface and float.
5. Remove from the water, mix with the butter sage sauce, and serve topped with the
freshly grated cheese.

Enjoy!

The Creative Cook

Pumpkin Month - Spiced Pumpkin Butter

I have never really thought about making pumpkin butter before. In fact, I only just tried apple butter for the first time about a month ago. I guess I’m really behind the curve on this fruit butter stuff. I actually had to do some research about what to use pumpkin butter on. The serving suggestions for pumpkin butter that I have read say it is a great all-purpose spread. You can spice up your breakfast by spreading it on toast, pancakes or muffins. For a quick appetizer, spread it on toasted bread with slices of your favorite cheese.



SPICED PUMPKIN BUTTER
Prep: 15 min.
Cook: 25 min.

4 cups Pumpkin Puree or two 15-oz cans pumpkin
1-1/4 cups pure maple syrup
½ cup apple juice
2 Tbsp. lemon juice
2 tsp. ground ginger
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. salt
Chopped hazelnuts (optional)

1. In 5-quart Dutch oven combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. (If mixture spatters, reduce heat to medium-low). Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving ½-inch headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, top with chopped nuts.

Makes 4-1/2 cups

Enjoy!

The Creative Cook