Today, resident "Genie-us of Food" Genie Maybanks brought me a little dish of last night's leftovers: Pumpkin Gnocchi. Genie is an amazing cook and handmade pastas and gnocchi are something of a specialty (see the fall '08 issue of Catalyst for her divine Ricotta-Stuffed Pumpkin Ravioli recipe).
For those of you unfamilar with these pillowy nuggets, they are a kind of dumpling who's name means "lumps" in Italian. The little "lumps" are often made with potatoes, but Genie's concoction was a bunch of spiced-up little pumpkin balls coated in browned butter and walnuts, topped with Parmigiano Reggiano (a.k.a. "The King of Cheese").
What a perfect meal for fall! The soft little pumpkin gnocchis are subtly spiced and mellow, and the creamy butter and walnuts make a rich and elegant sauce. Pair this with some fresh kale sautéed with garlic and onions and a bold red wine (I would probably pick a Shiraz or Pinot Noir, something big and fruity, but I'm not an expert!). It's something I would be proud to serve guests.
PS - Did I also mention it's easy? Try this for dinner tonight ... you won't be disappointed.
Genie's Pumpkin Gnocchi
2 c flour + some for dusting counter
2 T pumpkin pie spice
1 T baking powder
1 t salt
1 egg
3/4 can of pumpkin or enough to make dough moist but not sticky
1/2 stick butter
Thyme or sage
Handful of walnuts
Grated Parmigiano Reggiano
Mix together flour, pumpkin pie spice, baking powder, salt, egg, and pumpkin. Cover and let ball of dough rest for 10 minutes.
Put a large pan of water on to boil. Roll dough into 1" thick ropes and cut into 1" wide pieces. Form each section over your thumb while rolling the tines of a fork on one side to make ridges on the dumping.
Brown 1/2 stick of butter in a sauté pan with sage & or thyme and walnuts
Add formed gnocchi dumplings to boiling water. Remove when they float (about two minutes) with slotted spoon and add to warm butter mixture.
Serve with a generous topping of Parmigiano Reggiano. Salt and pepper to taste.