· recipe ·
Pan-Fried Gnocchi with Roasted Pumpkin and Spinach
Sugar pumpkins have denser flesh and a sweeter flavor than large carving pumpkins. Their cubes can turn tender in the oven while keeping browned edges.
Time and servings
- Prep
- 45 min
- Cook
- 95 min
- Total
- 140 min
- Servings
- 4
Nutrition per serving
- Calories
- about 450
- Protein
- 10 g
- Fat
- 17 g
- Carbs
- 66 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Roast the pumpkin
Peel and seed the pumpkin and cut the flesh into bite-size cubes. Toss with the olive oil, half the sage, and half the black pepper. Roast at 425°F220°C, turning once, until browned at the edges and tender in the center.
Heat the cooking water
During the last 10 minutes of the pumpkin roast, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let their surfaces steam dry for 2 minutes.
Crisp in butter
Melt the butter over medium heat. Add the drained gnocchi and leave their broad sides undisturbed until golden, then turn them to color another side.
Fold in the vegetables
Lower the heat and stir in the remaining sage, then add the spinach. Turn it through the hot gnocchi just until wilted, then gently fold in the roasted pumpkin so its cubes remain intact. Add the remaining black pepper and serve.
