Pumpkin Gnocchi with Mushrooms

by fig + fauna farm on 11/22/11

 

In our house, "Gnocchi" means "i love you".

The time invovled in making the pillowy mixture is minimal, but it is the act of cutting each strip to just the right width...chopping bite sized dumplings and then rolling each one delicately across the ridges of a fork - those repetative moves of delicious intent translates so purely to my husband as he savours one gnocchi at a time. 

/// PHOTOS BY ROSE E MARTIN

I have made several verisons of Gnocchi, using potatoes and even squash. Though in keeping with the season of pumpkins and fall delight, I am pleased with this version. The sage and shallots carry a certain melody throughout the dish that can only be thought of as fall. For a vegetarian, this is the perfect Thanksgiving meal.

 

PUMPKIN GNOCCHI WITH MUSHROOMS 

Adapted version of a Martha Stewart Show recipe aired in 2008

You will need:

• 1 small sugar pumpkin - halved and seeded
• 2 cups of  unbleached or whole wheat flour , plus more for work surface
• coarse salt
• 1 1/4 cups grated Parmigiano Reggiano cheese, plus extra for serving
• 1/2 cup ghee or unsalted butter
• 2 shallots, finely chopped
• 20 medium baby bella mushrooms, sliced
• 8 fresh sage leaves, coarsely chopped
• 1 cup chicken or turkey stock
• 1/2 cup cream or raw milk

Preheat oven to 400 degrees. Place pumpkin halves, cut side up, in a baking dish and fill each half with 1 tablespoon of water. Cover with foil and roast until soft - about 45 minutes. Rest to cool, then scrape pumkin flesh from skin.Mound flour and add 1 tablspoon of salt. Using a fork, mix and make a well in the center of the flour. Add 2 cups of pumpkin and 1 cup grated cheese to the well. Slowly mix flour into the well. Knead mixture until smooth. Divide dough into six pieces. Roll each piece of dough into 1 inch diameter and cut the dough strips into 1/2 inch long pieces. Using your thumb and index finger, roll the gnocchi pieces across the tip of a fork to create an imprint. This imprint will help to capture flavor in the ridges. Boil 6 quarts of salted water and add gnocchi until they rise to the top -approx 4 minutes. Remove from water with a slotted spoon and transfer to serving dish. Meanwhile, heat a large skillet over high heat and sautee butter/ghee and shallots. Reduce heat to medium and add mushrooms and sage. Add 1/4 cup pumpkin, stock, cream/milk and 1/4 cup grated cheese. Stir continuosly for 30 seconds. Top serving dish with the mixture and lightly toss - serve immediately with fresh grated parmesan.

Serves 4