Pumpkin Gnocchi Recipe
This was a great year for pumpkins. The Red Door Family Garden harvested a record amount, well over 200 pounds of warm, succulent, nourishing flesh. Every part of the pumpkin is edible, from its leaves and flowers to its sweet, musky meat and crunchy seeds. But even if you aren’t blessed with a garden full of pumpkins, you can make this comforting winter recipe from canned or boxed organic pumpkin purée.
Makes 4 servings
2 1/4 c. water
1/2 lb. unsalted butter
1/2 T. salt, plus a pinch
3 1/2 c. flour
1 c. pumpkin purée
3/4 c. Parmesan cheese
1/2 T. chopped fresh sage
1/2 t. pepper
Zest of 1 orange
Place water and butter in a pot on the stove and bring to a boil. Add 1/2 T. salt. Stir in flour until it comes together like a ball.
Place the flour mixture in a stand mixer with a paddle attachment. Mix for one minute on low/medium speed. Incorporate eggs one at a time and then add pumpkin purée, cheese, sage, pepper, orange zest and a pinch of salt.
Dust your work surface with a little flour and cut off a small amount of the dough. Roll each piece into a log and cut into small, cylindrical pieces.
Drop rolled dough into a pot of boiling water. When the gnocchi float to the top, pull them out of the water with a slotted spoon.
Serve gnocchi with a simple sauce of melted butter and sage or with your favorite sauce and a sprinkling of Parmesan cheese.
Karrie Hills, Executive Chef
The Red Door Restaurant & Wine Bar
741 W. Washington St. (Mission Hills)
The Red Door Restaurant & Wine Bar is a participant in San Diego Restaurant Week, Jan. 18-24.