Pumpkin Gnocchi
One 2 and 1/2 to 3 pound kabocha or butternut squash, or pumpkin
1 cup water
1 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 large egg
1 3/4 cups grated Parmigiano-Reggiano cheese
10 tablespoons (1 and 1/4 sticks) unsalted butter
12 sage leaves
6 ounces white truffles (optional), brushed clean
Preheat the oven to 400 F. Remove the stem, if present, from the squash
or pumpkin, then slice between the vertical grooves to produce thick,
half-moon slices. Scrape out and discard the seeds and strings. Place
the squash on their sides in one layer on a large baking sheet. Roast
until a knife easily pierces the flesh, about 25 minutes. Let cool
slightly. When cool enough to handle, scrape the flesh from the skin into
a sieve. Using a rubber scraper or spatula, work the squash through the
sieve into a bowl. Measure 1 and 1/2 cups of squash puree. Transfer the
puree to a medium saucepan and add the water, salt, and nutmeg. When it
begins to boil, add a cup of the flour, a little at a time, stirring
constantly. Reduce the heat to medium and cook, stirring constantly, until
the mixture pulls together as a smooth, bright orange ball, about 10
minutes. Remove from the heat and beat in the egg, then 1 and 1/2 cups of
the cheese. Turn out onto a clean work surface and let cool slightly.
When cool enough to handle, knead the remaining 1/2 cup flour into the
dough to form a smooth ball.
Divide the dough into eight pieces and roll each into a 1/2 inch thick
log, dusting the work surface with flour as necessary to prevent sticking.
Cut the logs into 1 inch long segments. Spread some flour on a baking
sheet, add the gnocchi, and shake to lightly coat. Set aside until ready
to cook. The gnocchi can be stored, covered, and refrigerated, for up to a
day. To prepare the sauce, in a large skillet, melt the butter over
medium- high heat. Add the sage and cook until it starts to crisp, 2 to 3
minutes. Set aside.
Bring a large pot of water to a boil. Salt the water and cook the gnocchi
in four to five batches until they rise to the surface, about 2 minutes.
Using a slotted spoon, transfer the cooked gnocchi to the skillet with the
sauce. When all of the gnocchi are cooked, place the pan over high heat
for 1 to 2 minutes and toss the gnocchi with the sauce. Remove from the
heat, add the remaining 1/4 cup Parmigiano cheese, and toss again. Divide
the gnocchi among serving plates and shave the white truffles, if using,
over the top. Makes 6 first course servings.
"Adriana's Italian Gourmet Cookies"
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Ciao-Ciao!
Adriana
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