Pumpkin Gnocchi with Apple & Butternut Squash

Pumpkin Gnocchi with Apple & Butternut Squash

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Gnocchi Ingredients

  • 1 potato (8 oz.), baked & cooled
  • 1 LG egg, beaten
  • 1 C pumpkin puree
  • 1 ½ C all-purpose flour + more for dusting
  • ½ tsp. grated nutmeg
  • ¾ tsp. salt
  • ½ tsp. ground black pepper

Ingredients:

  • 1 C Michigan Gala apples, cut into 1/2-inch cubes
  • 1 C roasted butternut squash, cut into 1/2-inch cubes
  • 1 C chicken stock
  • 1 C heavy cream
  • 4 T dry vermouth
  • 2 shallots, finely minced
  • ¼ tsp. ground white pepper
  • ½ C grated Asiago cheese
  • 2 T cornstarch
  • 4 T lemon juice
  • 1 tsp. lemon zest
  • 2 T chopped fresh sage
  • ½ tsp. salt
  • fried then salted sage leaves
  • ¼ C pepitas (pumpkin seed)

Gnocchi Directions

  1. Peel the potato. Using a ricer run the potato flesh through it into a medium bowl. Add the egg, pumpkin, flour, nutmeg, salt and pepper. Combine the mixture with a fork, stirring it just until combined. Add a few splashes of water as needed if there’s not enough liquid to hydrate all of the flour.
  2. Lightly dust a work surface with flour and turn the dough out into a log that is 3/4-inch thick. Using a sharp knife cut the dough into gnocchi that are about 1-inch long; repeat for the other 5 portions.
  3. Working in batches as needed, boil the gnocchi until they are cooked through and begin to float (3-4 minutes), remove from the water with a slotted spoon.

Directions:

  1. Gently fry the apples for a couple of minutes in a greased skillet; set aside. In a large skillet over medium-high heat bring the chicken stock, heavy cream, vermouth, shallot and white pepper to a boil. Add the Asiago cheese and stir until cheese is melted.
  2. In a small bowl combine cornstarch and lemon juice, add to the cream sauce. Cook 2-3 minutes until thickened. Stir in lemon zest and chopped sage. Add butternut squash and apple; cook for a minute. Add prepared gnocchi and toss.
  3. To serve, divide into 6 shallow bowls top with pepitas and fried sage leaves.
 
 
 

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