Pumpkin Gnocchi with Herb Butter
Ingredients for gnocchi:
1/2 c + 2-3 T Alstede Fresh, roasted pumpkin or squash
1/2 cup Alstede Fresh, roasted russet potato
1 egg yolk
11/2 c flour
1/2 t salt
For the herb butter :
1/4 cup unsalted butter
2 T sage leaves + a few for garnish
1 t thyme leaves
Parmesan for serving
Instructions:
Roughly mash the peeled warm baked potato using a fork or a potato masher, do not use a beater or a food processor.
Mix the potato and 1/2 c puréed pumpkin in a bowl.
Mix in the egg yolk.
Measure the flour and salt into a medium bowl and mix together.
Pour in the pumpkin mixture.
Blend ingredients with a wooden spoon. As mixture starts to come together, start to work with your hands. Mix should feel moist but not wet. If too dry and ingredients do not come together you may need extra moisture. Add more pumpkin 1 Tablespoon at a time as needed to form a soft dough. Dough should not be sticky. Form the dough into a small loaf.
Cut the loaf into 4-5 even slices roll one slice at a time into a rope on a board that is very lightly floured. Cut the rope into 1” even pieces and indent the gnocchi with the tines of a fork (optional). Repeat with remaining dough.
While you are working bring a large pan of water to a bowl. Salt the water. Add the gnocchi to the boiling water a few at a time so that you don’t lose the boil.
Gnocchi will rise to the top of the pan. Allow to boil a minute or 2 more and remove to a colander with a slotted spoon.
Roughly chop the sage. Melt butter in a skillet. Add the sage and the thyme leaves and allow the butter to bubble a little. Add the gnocchi and stir to coat.
Serve with Parmesan. Serves 2 as a main dish or 3-4 as an accompaniment side dish.
Farm Kitchen Tip: To freeze gnocchi. Place on a tray spaced apart. Move frozen gnocchi to a plastic freezer bag or container
Recipe & Photo provided by Jenn Borealo
Culinary & Education Specialist at Alstede Farms
