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pumpkin-gnocchi recipe

Date:    Mon, 10 Apr 95 12:12:21 EDT
 From:    Kirstin Reade Wilcox (krw3@columbia.edu)
 I decided to resume my previous efforts to make pumpkin gnocchi.  The
 last time I tried to make pumpkin gnocchi, I followed a recipe (one of
 M.F.K. Fisher's in _The Art of Eating_) and it failed miserably.  I
 kept waiting for the cooked gnocchi to bob to the surface of the
 water, and it never happened--they just disappeared.  I ended up with
 a delicious, if salty, pot of pumpkin stock.  This time, I went my own
 Pumpkin Gnocchi
 1 c. canned pumpkin
 2 egg whites
 Whisk together the pumpkin and the egg whites until blended.  Then add 
 flour and stir until the dough is thick enough to be turned out onto a 
 large cutting board or clean table top.  Douse with more flour, and 
 work/knead it into the dough.  When fully incorporated add more flour and 
 repeat.  Keep adding flour and kneading until the dough can hold its own 
 shape.  It will still be a little bit sticky.  
 At this stage, I chilled the dough overnight, but I have no idea if doing 
 so was essential to the success of my gnocchi--I was just starting to 
 feel really guilty about those essays I hadn't yet graded.
 When you're ready to eat the gnocchi, get a pot of boiling water going on 
 the stove.  Generously flour your board or tabletop and hands.  Cut the 
 dough into fourths and roll each fourth into a cylinder, and slice off 
 gnocchi-sized chunks.  I have to be vague about measurements because I 
 was having a hard time with my cylinder rolling technique and at one 
 point just hacked the cylinder in two lengthwise to speed things along.  
 I aimed for 1/2-inch chunks, but some were bigger than that.  Drop into 
 salted boiling water.  As they rise to the surface, remove them with a 
 slotted spoon, shake off excess water, and put them on a serving plate.  
 Having once watched Martha Stewart shape gnocchi on TV, I tried to 
 emulate her technique of pressing them gently against the tines of a form 
 before dropping them in the water for about half of my gnocchi.  They 
 turned out just as ugly as the ones I more carelessly dropped in the 
 water without shaping.  YM(and skill)MV.  
 The recipe provided me with two substantial dinners for myself, once I 
 topped the gnocchi with some leftover TVP chili.
 kwovo ovo