Pumpkin gnocchi with walnut cream sauce - bon appetit

6 servings

Ingredients

Quantity Ingredient
1 10-oz russet potato, peeled, quartered
1 cup Canned solid pack pumpkin
1½ teaspoon Salt
⅛ teaspoon Ground black pepper
⅛ teaspoon Ground nutmeg
1¼ cup (or more) all purpose flour
Walnut Cream Sauce (separate recipe)
½ cup Freshly grated Parmesan cheese
¼ cup Chopped fresh parsley

Directions

FOR GNOCCHI: Cook potato in medium saucepan of boiling salted water until very tender, about 30 minutes. Drain.

Return potato to pan and mash. Add pumpkin, salt, pepper and ground nutmeg. Stir mixture over medium heat until very dry, about 5 minutes. Remove mixture from heat. Stir in 1¼ C flour; add more flour by tablespoonfuls if necessary to form smooth but slightly sticky dough. Transfer dough to generously floured surface and knead gently until smooth, about 2 minutes.

Lightly flour 2 large baking sheets. Roll out dough to 9-inch square, about ½ inch thick. Cut into 1-inch-wide strips. Using palms of hands, roll each strip into ½-inch-diameter rope. Cut each rope into 1 ¼-inch-long pieces. Arrange gnocchi on prepared sheets. (Can be made 1 day ahead. Dust lightly with flour, cover with plastic and refrigerate.)

Line 2 large baking sheets with foil. Working in batches, cook gnocchi in large pot of boiling salted water until gnocchi rise to the top, about 2 ½ minutes. Using slotted spoon, transfer to colander and drain. Arrange gnocchi on prepared sheets. (Gnocchi can be cooked 2 hours ahead. Cover with plastic and let stand at room temperature.)

Add gnocchi to warm sauce in skillet and toss over medium heat until heated through and coated with sauce, about 2 minutes. Divide gnocchi and sauce among 6 plates. Sprinkle gnocchi with cheese and parsley and serve.

Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>

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