There's No Gnocchi like Pumpkin Gnocchi, Like No Gnocchi I Know!

It's squash season again...  And I have been craving winter squash like crazy lately.  After I whet my whistle on the pumpkin biscuits a few days ago, I decided to revisit something I have been working on for awhile now....  Pumpkin Gnocchi.

I have been struggling with this one.  Mainly because of a lack of pumpkin flavor.  If I lower the potato content and add more flour, then they end up doughy.  If I don't add enough flour, then they disappear in a miasma of water and steam resulting in Potato/Pumpkin soup -- Very Frustrating.  I have finally turned to a somewhat unconventional ingredient that seems to have worked rather well.

I am sure I have broken the Gnocchi rules on this one.  The Gnocchi gods will rage against my machinations and I shall henceforth be labeled as a gnocchi heretic.  

I used.....   Potato Flour.  (you may all raise the back of your hand to your mouth in horror)

The main problem has been moisture content.  Pumpkin puree can be REALLY watery, and the flour can only absorb so much.  So I thought I would help it out by allowing the potato to absorb some of the pumpkin's juicy goodness in the form of flour instead of actual cooked potato....  This drops the overall moisture content, cause cooked potatoes are kind of wet too, and allows me to use a full 2 cups of puree instead of having to regulate myself to only1 cup, and thus diminishing the power of the pumpkin.

Tossed with Saged Brown Butter and a little Parmigiano-Reggiano and you have a succulent dish just brimming with autumnal goodness.

Pumpkin Gnocchi

Printable Recipe
1/2 cup (3.5 oz) (100 g) Semolina
Kosher Salt
Black Pepper
Nutmeg, freshly grated
2 cups (1 lb) (455 g) Pumpkin Puree
1/3 - 2/3 cup (2 - 4 oz) (57 - 114 g) Potato Flour  (this will depend on the moisture content of your puree)
1/2 cup (4 oz) (114 g) Butter
Sage Leaves
Parmigiano-Reggiano, freshly grated

Combine Semolina, Kosher Salt, Black pepper and Nutmeg in a small bowl.

Place Pumpkin Puree in a bowl and add the Semolina mixture, stirring to combine.

Add 1/3 cup of the Potato Flour; Stirring to combine.

If the dough is still too soft and sticky, add another ounce (28 g) of the Potato Flour.

If it's STILL too sticky, add the remaining ounce of Potato Flour.

Turn out onto a floured surface and knead for a few minutes, until the dough becomes slightly elastic.

Cover with Plastic wrap and let rest for 10 minutes.

Sprinkle your work surface and a baking sheet with more Potato Flour (though you can use AP flour) and divide the  dough in 4 equal portions.

Working with 1 piece at a time, roll into a "snake"

Cut 1 inch chunks with a sharp knife.

Place a chunk in your palm and roll the back side of a fork over it.

Place the gnocchi on a floured baking sheet when finished and continue in this way until all the dough has been used.

Give the gnocchi a final dusting of either Potato flour or AP flour and let rest while you........

Make Browned Butter

I have done this a couple times before, but I am going to cover it again, for it is a subject that is near and dear to my taste buds.

Melt 4 oz of Unsalted Butter in a sauce pan while you roughly chop about 4 Sage leaves.

Add the leaves to the melted butter (it will bubble a little as it cooks the water out of the leaves)

When the proteins settle out and begin to brown, remove the saucepan from the flame and filter through 2-3 layers of cheese cloth.

And there you have it;  Saged Brown butter in all it's exotic deliciousness...

 Bringin' it ALL together..... 

Cook gnocchi in Salted boiling water, a few at a time (I did it in 4 batches)

Remove them with a strainer when they begin to float.

Place them in a warmed bowl and drizzle with a little of the browned butter.

Repeat with the next batch; Boil, skim, drizzle.... Until all the gnocchi have been cooked.

Toss gently with a little more chopped Sage and sprinkle with freshly grated Parmigiano-Reggiano.

Serve with more Parmigiano-Reggiano......

And DIG in!!!

Yes, cross over the the dark side....   it's ALL kinds of good!

Mangia!!
~~

Get your Pumpkin On! - Pumpkin Biscuits/Scones

It's that time of the year again, though the weather doesn't seem to have realized it quite yet.  Autumn has fallen, and while our Butternut squash aren't quite ready yet, I'm feeling very "squashy" anyway.  Thank goodness I have some pureed pumpkin lying around!  Thus it is that I can satisfy my growing need for squash.

These lightly sweet biscuits are delicious with Darjeeling, especially when topped with Crème Fraîche, Ginger Preserves or Gingered Honey, though Devonshire cream would be just as delicious, I am sure.  You can just as easily use a Butternut puree instead of Pumpkin, or other favorite winter squash.  As far as the Spelt is concerned, if you do not have Spelt flour, Whole Wheat Pastry flour is a good substitution.  I say "Pastry Flour" because the Spelt is naturally lower in gluten than conventional "Whole Wheat Flour".  Whole Wheat Pastry Flour, however, is milled from a "softer" or lower gluten wheat, thus making it a great alternative.

Pumpkin Biscuits

1 cup (4.25 oz) (121 g)AP Flour
1 cup (3.5 oz) (100 g) Spelt flour or Whole Wheat Pastry Flour
1 TB Aluminum-Free Baking Powder
2 TB Dark Brown Sugar
1 tsp Pumpkin Pie Spice
1 tsp Kosher Salt
1/2 cup (4 oz) (114 g) Unsalted Butter
1 cup (9.2 oz) (262 g) Pumpkin Purée
2 TB Heavy Cream

Preheat the oven to 450 degrees.
In a medium bowl, combine both Flours, Baking Powder, Brown Sugar, Pumpkin Pie Spice and Salt; whisking to combine.

Add cold Butter and cut it into the flour mixture until you achieve the texture of coarse corn meal.

Spoon the Pumpkin Purée over the mixture and fold it in with a spatula until it forms a soft dough.

Turn this out onto a lightly floured surface.

Roll to a thickness of 1/2 inch.

Cut out biscuits with a 3 inch cutter.

Move to a parchment lined baking sheet.

Brush the tops with the 2 TB of Heavy Cream then poke with a fork a couple times.

Bake for 13-15 minutes.

Remove from the oven, and serve warm with Ginger Preserves or Crème Fraîche.......

or both....  ;)

Or you try Gingered Honey....

Mangia!!
~~

The Soup That Eats Like a Salad - Squash Soup with Celery & Bok Choy

I was a little leery about this soup. After all, the only pumpkin/squash soups I have had in the past were pureed with a ton of cream added. Quite tasty, but also a little heavy on the calories. This recipe comes from the Feng Shui Food cookbook I recently found when perusing the volumes at the GoodWill (I find some pretty darned nifty cookbooks in there).

I have modified it slightly, for personal taste. The original recipe called for 2 tomatoes, diced to 1 cm, to be added at the end along with the Basil, Bok Choy and the Celery leaves. Since I cannot eat uncooked tomatoes I added them after I had fished out my bowl and taken my photos.

I shared this soup with my parents, and my mother stated that she felt the tomatoes overpowered everything else in the pot. So I have left them out of this blogged version completely. Feel free to add them in if you like. Oh, and I also chose spring onions (scallions) instead of a white onion or a shallot.... This was a personal preference because I was going to a "crisper" onion flavor.

Squash Soup with Celery and Bok Choy

1 TB Olive oil
1 bunch Scallions, Sliced - White and light green parts
3 Cloves garlic, Minced
2 stalks celery, diced (save the leaves)
1 small Fennel Bulb, diced
1 Liter Cold Water (this is about 4 1/2 cups)
300 g (10.5 oz) Butternut Squash, Diced in 2 cm cubes
1 TB Double Concentrated Tomato Paste (or Sun-Dried Tomato Paste)
Kosher Salt
White Pepper
1-2 Baby Bok Choy, Chopped
Small bunch of Basil, chiffonade
1 tsp Black Truffle oil

Chop the Celery and save the leaves, your gonna need then for finished the soup.

Heat the oil over medium flame in a stock pot then add Spring onion, Garlic, Celery and Fennel, sweating for about 3 - 4 minutes to release their vegetable goodness into the pot (DO NOT saute, this seals the flavors in)

Add the water and the diced Butternut Squash.

Bring to a boil, then add tomato paste and reduce heat and simmer for 15 - 20 minutes, until the Squash is tender.

Chop the Bok Choy.

Pick the leaves from the celery, removing the actual top stems.

Chiffonade the Basil, reserving a couple of bud tops for garnishing.

After 15-20 minutes, season with Kosher Salt and White pepper, then remove from the heat and stir in the Bok Choy, Basil and the Celery Leaves.

Drizzle with 1 tsp Black Truffle oil and enjoy a steaming bowl garnished with basil tops and a couple extra celery leaves.

This was an absolutely delicious soup! Light on calories with a delightfully "fresh" flavor. I cannot wait to make it again! Neither can my mother.... ;)

Mangia!!
~~