· recipe ·

Squid Ink Gnocchi with Pumpkin Cream

Name: Squid Ink Gnocchi with Pumpkin Cream
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 1 Tbsp Squid ink; 15 oz Plain canned pumpkin; 1 cup Light cream; 2 oz Parmesan; 2 cloves Garlic; 2 Tbsp Unsalted butter; 1/4 tsp Ground black pepper; 1/3 cup Pepitas; 1 Tbsp Extra-virgin olive oil; 1/4 tsp Ground cayenne

Plain canned pumpkin is unsweetened and useful in savory sauces. Pumpkin pie filling contains sugar and spices and will give a different result.

type: Potato
sauce: Pumpkin and squash · Cream

Time and servings

Prep: 45 min
Cook: 75 min
Total: 120 min
Servings: 4

Nutrition per serving

Calories: about 620
Protein: 19 g
Fat: 32 g
Carbs: 68 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
Whisk the squid ink into the egg yolk first so the color disperses evenly through 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.
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.
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Toast the pepitas
Toast the pepitas in a dry skillet over medium heat until fragrant and beginning to pop, then transfer them to a plate.
Make the chile oil
Stir the cayenne into the extra-virgin olive oil and leave it to infuse while the sauce is prepared.
Build the pumpkin cream
Melt the butter in a wide saucepan. Thinly slice the garlic and cook it until fragrant without browning. Stir in the pumpkin puree and black pepper and cook until steaming, then add the light cream and simmer gently until smooth and spoon-coating.
Heat the cooking water
During the last 7 minutes of reducing the pumpkin cream, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Finish the sauce off heat
Remove the pan from direct heat and stir in the finely grated Parmesan until the sauce is smooth. Keep it warm without boiling.
Poach the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and transfer them directly to the pumpkin cream.
Coat and finish
Fold the gnocchi through the sauce over the lowest heat only until coated. Divide among bowls, spoon over the chile oil, and scatter with toasted pepitas.