Pumpkin Gnocchi With Walnut Cream Sauce – Bon Appetit

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Servings: 6 Difficulty: Advanced
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Italian-style savory and satisfying main that brings home-style flavor to your table
Pumpkin Gnocchi With Walnut Cream Sauce - Bon Appetit recipe image
Pumpkin Gnocchi With Walnut Cream Sauce - Bon Appetit recipe image
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Pumpkin Gnocchi With Walnut Cream Sauce – Bon Appetit

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 19.2

Description

This Italian main features Oz russet potato, peeled, . The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. quartered 1 c Canned solid pack pumpkin 1 1/2 ts Salt 1/8 ts Ground black pepper 1/8 ts Ground nutmeg 1 1/4 c (or more) all purpose flour Walnut
  2. Cream Sauce (separate -recipe) 1/2 c Freshly grated Parmesan -cheese 1/4 c Chopped fresh parsley FOR GNOCCHI:
  3. Cook potato in medium saucepan of boiling salted water until very tender, about 30 minutes.
  4. Drain.
  5. Return potato to pan and mash.
  6. Add pumpkin, salt, pepper and ground nutmeg.
  7. Stir mixture over medium heat until very dry, about 5 minutes.
  8. Remove mixture from heat.
  9. Stir in 1 1/4 C flour;
  10. add more flour by tablespoonfuls if necessary to
  11. form smooth but slightly sticky dough.
  12. Transfer dough to generously floured surface and knead gently until smooth, about 2 minutes.
  13. Lightly flour 2 large baking sheets.
  14. Roll out dough to 9-inch square, about 1/2 inch thick.
  15. Cut into 1-inch-wide strips.
  16. Using palms of hands, roll each strip into 1/2-inch-diameter rope.
  17. Cut each rope into 1 1/4-inch-long pieces.
  18. Arrange gnocchi on prepared sheets.
  19. (Can be made 1 day ahead.
  20. Dust lightly with flour, cover with plastic and refrigerate.) Line 2 large baking sheets with foil.
  21. Working in batches,
  22. cook gnocchi in large pot of boiling salted water until gnocchi rise to the top, about 2 1/2 minutes.
  23. Using slotted spoon, transfer to colander and drain.
  24. Arrange gnocchi on prepared sheets.
  25. (Gnocchi can be cooked 2 hours ahead.
  26. Cover with plastic and
  27. let stand at room temperature.)
  28. Add gnocchi to warm sauce in skillet and
  29. toss over medium
  30. heat until heated through and coated with sauce, about 2 minutes.
  31. Divide gnocchi and sauce among 6 plates.
  32. Sprinkle gnocchi with cheese and parsley and serve.
  33. Bon Appetit/October/94 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 6

Amount Per Serving
Calories 19.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.5mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.6g3%
Sugars 0.2g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetit, boiling, bon, cream, gnocchi, italian, main, peeled, potato, pumpkin, russet, sauce, title, vegan, vegetables, walnut, walnuts, with
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