Blue Pumpkin Gnocchi
Blue pumpkin!? We got one from our local farm and came up with this recipe to give a try cooking with it. Regular pie pumpkin can be used but if you find yourself with a blue pumpkin here's a good way to use it.
fresh, peeled and cut into 1-inch cubes (or 1-1/2 cups purée)
freshly ground, to taste
unbleached all-purpose flour
shaved, for garnish
If using fresh pumpkin, place the cubes in saucepan and cover with boiling water.
Simmer over medium-high heat until the pumpkin becomes soft and tender. Drain and reserve the pumpkin.
Process the pumpkin in a food processor then place a sieve over a bowl.
Force the pumpkin through the sieve to create a smooth purée.
Add the pumpkin to the saucepan along with 2 tablespoons of the butter.
Cook over low heat, stirring frequently to avoid scorching until the pumpkin becomes thickened and dried. This should take about 10 minutes.
Remove from the heat and add the egg yolk, flour salt and pepper while beating vigorously until just combined.
The mixture should form a soft dough.
To make the gnocchi:
Roll about a tablespoon of dough in the palm of your hand to form and oblong disk.
Use a gnocchi board or the tines of a fork the press light against one side of the dish to make indentations.
Place the formed gnocchi onto a baking sheet that has been lined with parchment paper or wax paper. If not cooking immediately cover with plastic wrap and refrigerate. This can be completed up to four hours in advance.
When ready to cook bring a large pot of lightly salted water to a boil.
Make the sauce by combining the butter and thyme in a small skillet. Place over low heat and simmer until the butter turns golden.
Cook the gnocchi a few at a time in the boiling water until they rise to the surface of the water. Transfer them with a slotted spoon to a warmed platter or baking pan. Keep warm in an oven set to 250 degrees F if needed.
To serve, drizzle the gnocchi with the butter sauce, and top with ribbons of parmesan and a few grinds of fresh black pepper.