Ingredients
Gnocchi:
3-4 cups all-purpose flour, divided
2 cups pumpkin puree
1 egg, whisked
1 tsp. salt
1/2 tsp. nutmeg
Mushroom Sauce:
2 sticks unsalted butter
1/4 cup extra virgin olive oil
2 lbs. assorted mushrooms, chopped
1 cup Parmesan cheese, grated
2 tbsp pumpkin purée
1/4 cup heavy cream
1/2 cup chicken stock
1 shallot, minced
1/4 tsp nutmeg
4 sage leaves,
Preparation
In a large bowl, add the egg, pumpkin puree, salt and nutmeg. Stir until combined. Add 3 cups of the flour, one at a time, stirring until fully combined and a soft dough has formed.
Using some of the remaining cup of flour, turn out the dough onto a lightly floured surface and knead for one minute. Divide the dough into 3 equal sized parts. Return two parts of dough back to the bowl.
Knead the dough into a 1/2" to 1" log and then cut into 1/2" pieces, using any extra flour as needed. The more you knead the dough the more flour you will need and this will make your gnocchi heavy. Line a baking sheet with wax or parchment paper. Place the gnocchi onto the baking sheet. Repeat with the remaining dough. *To freeze gnocchi: Refrigerate gnocchi for 5 hours then transfer to a Ziplock bag. Freeze for up to 3 months.
Place a wire cooling rack over another baking sheet. Top the rack with paper towels. Bring a large pot of water to a boil.
Gently drop batches of the gnocchi into the boiling water and cook for 2-3 minutes or until they float to the top. Remove with a slotted spoon and place on the paper towel lined rack to drain. Repeat with remaining gnocchi.
Mushroom Sauce Directions:
- Melt butter and olive oil in a large skillet over medium-high heat. Add the mushrooms and shallots, stirring frequently until the mushrooms release their liquid and have softened, 5-7 minutes.
- Add the stock and cook on medium for 5 minutes
- Add the sage leaves, heavy cream, pumpkin purée and 1/2 cup of the Parmesan cheese. Stir to combine. Toss in cooked gnocchi. Salt and pepper to taste.
- Serve with additional Parmesan cheese sprinkled on top.
