Difference between revisions of "Pumpkin Gnocchi"
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| − | [[category: | + | [[category:Vegetarian]] |
[[category:Pumpkin]] | [[category:Pumpkin]] | ||
[[category:Pumpkin Iron Chef]] | [[category:Pumpkin Iron Chef]] | ||
[[category:Dinner]] | [[category:Dinner]] | ||
[[category:Main Course]] | [[category:Main Course]] | ||
| − | Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | + | [[category:Sam_I_Am's Recipes]]Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. |
*1/2 large Pumpkin | *1/2 large Pumpkin | ||
Latest revision as of 00:23, 13 February 2008
Submitted by Sam_I_Am.
- 1/2 large Pumpkin
- 4 Russet Potatoes
- 2 Eggs
- Salt
- Nutmeg
- Flour
- Sage
- Butter
Roast the pumpkin and the potatoes. Mash together with the egg, salt, and nutmeg.
Add flour till it becomes a loose dough. It took like 4 or 5 cups before I got there.
Flour a huge counterspace (Note: I don't HAVE a huge counterspace. ) and cut off about a cup of flour and roll it into a long snake, about 1" thick. Cut into 1" dumplings and freeze on cookie sheets.
After a few hours, you can bag them and save till later. (I ended-up making 300 gnocchi. The picture below might be half. Good thing they keep for months. )
Boil in water till they float to the surface. Remove and toss with oil.
Brown butter and sautee sage and gnocchi.
Serve with standard side salad.
