· recipe ·
Squid Ink Gnocchi with Roasted Pumpkin
Squid ink adds a mild briny flavor as well as color. Its dark shade makes pale cheese and orange squash stand out on the plate.
Time and servings
- Prep
- 45 min
- Cook
- 90 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 540
- Protein
- 16 g
- Fat
- 25 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
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.
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
Heat the oven to 425°F220°C. Peel and seed the pumpkin, cut it into 3/4-inch1.9 cm cubes, and turn the cubes with the olive oil. Roast in one layer until tender with browned edges, turning once.
Heat the cooking water
During the last 10 minutes of roasting the pumpkin, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Toast the pepitas
While the pumpkin roasts, toast the pepitas in a dry wide skillet over medium heat until fragrant and beginning to pop, then transfer them to a plate.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 4 minutes until the surface is dry.
Make the lime-chile butter
Finely grate half the lime zest and squeeze 1 tablespoon15 ml lime juice into a small bowl. Melt the butter in the wide skillet just until foaming, without adding the lime or cayenne yet.
Finish without crushing
Add the gnocchi to the foaming butter and turn gently until lightly browned at the edges. Fold in the roasted pumpkin just until hot, then take off the heat and add the prepared lime zest and juice and the cayenne. Serve with finely grated Parmesan and toasted pepitas.
