Pumpkin Gnocchi Two Ways
Well it's become a passion…overnight, just like that, boom! I am a gnocchi groupie. I have to confess I have never really enjoyed gnocchi, little pellets of flour and something else. How unappealing is that?
How could I be so blind for so long? I also admit that Brown Butter has become the new black food wise, and I cannot get enough of it. (Just made a Brown Butter Ice Cream with Peanut Butter Ganache to DIE for, but I digress!) So between my fave Italian flavor, that would be sage,of which I happen to have truckloads growing in my kitchen garden, and the Brown Butter, I simply needed an excuse to put them together and Pumpkin Gnocchi was it.
But then...along came Marinara Sauce (Basic Pasta Sauce) which I almost always have in the fridge these days. It is such a staple, and so we decided to also try baking the gnocchi. I have had baked gnocchi before also and it was a bit ho hum. But this is so good. It keeps for at least a week once assembled. Just bake on demand. Or freeze and bake later. Perfect meal prepping going on here!
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- 100 Grams Parmesan cubed
- 300 Grams Roasted and cooled pumpkin (roasted flesh weight)
- Pinches Fresh Nutmeg
- 2 Pinches Pink Salt Flakes BUY
- 270 Grams Bakers or Strong Flour BUY
Brown Butter Sauce Version
- 200 Grams Butter BUY
- Handfuls fresh sage leaves
Gnocchi Bake Version
- 60 Grams Parmesan grated
- 1 Batch Marinara Sauce or as needed Recipe
- 100 Grams mozzarella, cubed
- 1 Handful sage leaves
- 1 Punnet cherry tomatoes - heirloom
To make the gnocchi, place parmesan into the Thermomix bowl and mill 10 sec/speed 10
Add all remaining gnocchi ingredients to Thermomix bowl and mix 6 sec/speed 6. Knead 1 min/Interval.
Consistency should be a soft but pliable, slightly sticky dough.
Turn out onto floured mat and divide into workable amounts. Roll each into a snake and cut into smaller pieces. Either cook as is, or using a gnocchi roller/board, roll down individually. Keep plenty of flour between gnocchi until you cook, so they don't reunite in doughy-ness!
Cook in batches in plenty of salted boiling water until they rise to the top.
Brown Butter Gnocchi; Bring 100g salted butter to a rolling boil on medium high heat. Add a few sage leaves and turn heat down slightly and cook until sage is crispy and butter has browned. (The solids will separate and be very brown.) Toss through gnocchi. Add some additional finely grated Parmesan and the little crispy sage leaves and serve immediately.
Gnocchi Bake; Preheat oven to 180°C. Place the parmesan into the Thermomix bowl and mill 10 sec/speed 10. Set aside. Pan fry the boiled gnocchi in a little EVOO until starting to brown. Place in a baking dish and cover with marinara sauce. Mix around until all the gnocchi is coated. Add mozzarella cubes and top with grated parmesan. Bake for 15 minutes. Then increase temperature to 220°C on grill setting and cook for 10 minutes. Place tomatoes in a baking dish and drizzle with EVOO and a pinch of salt. Bake at the same time as the gnocchi for around 5-10 minutes only, just until they are starting to brown and burst open. Add to top of the baked gnocchi and serve with crispy sage leaves.
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