I am slightly obsessed with pumpkin baked goods…I spent a good portion of my childhood and adolescence avoiding many foods…pumpkin being one of them. Now, I will order a dish just because it has pumpkin in it. Anyways…once I saw this recipe, I knew I had to try it. Gnocchi AND pumpkin may just be two of my favorite ingredients. I opted out of using sage and used Oregano mixed with Herbs de Provence and it came out just as delicious. The sauce is not too heavy and the gnocchi itself has the perfect proportions of pumpkin and cheese. I was a little nervous making gnocchi as I had never done it before but the dish came out just like the pictures (well ALMOST).
1/2 cup skim milk ricotta
1/2 cup canned pumpkin
1/2 cup freshly grated parmegiano reggiano
1 large egg yolk
1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
1 teaspoon kosher salt (or 1/2 tsp table salt)
1 cup all purpose flour, sifted plus more for dusting (see sifting tip above)
3 tablespoons butter, divided
2 tablespoon olive oil, divided
2 tablespoons good quality balsamic vinegar
1 teaspoon oregano
1 teaspoon Herbs de Provence
shaved parmegiano reggiano for serving (use vegetable peeler)
Preheat oven to 300F
1. Combine ricotta, pumpkin parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean,lightly floured countertop or large cutting board. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. Make sure to run some flour through your fingers before doing this as the dough gets stuck on your finger tips. This only should take a minute or two. Any longer and you will be over-kneading.
2. Dust a clean, dry surface with a generous sprinkling of flour or use the same cutting board. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces. Repeat for the 3 other parts
3. Heat a large frying pan or sauté pan with just 1 tablespoon of the butter and 1 tablespoon of olive oil. When hot, add a few gnocchi – enough to cover surface but not touch each other. Fry on medium heat for 1-2 minutes, turn and fry for another 1-2 minutes. Fry for longer if your pieces come out a little bigger. Remove gnocchi, place on large baking sheet to put into oven to keep warm. Repeat with rest of gnocchi.
4. While frying the remianing gnocchi, heat a small pan on medium heat and when hot, add the remaining 2 tablespoons butter and the remaining tablespoon of olive oil. When hot, add the oregano and herbs de Provence. Let it sizzle (but not burn) for a couple of minutes until very fragrant. Add the balsamic vinegar and whisk. Let simmer on low for 1 minute and pour over the gnocchi.
5. Serve with shaved parmegiano reggiano.