Thanksgiving, such a beautiful holiday!!
I really like the concept of saying “Thank you” to the persons you love. Sometimes life runs faster than we do and we really do not have time to stop and appreciate all the good things that we have. that’s why I like Thanksgiving. it’s a pit stop to catch up with thanks 🙂
for a special holiday I wanted to prepare a special recipe: homemade pumpkin gnocchi with gorgonzola sauce. Do not be impressed by the name, it’s not at all a difficult recipe. If I did it, you will be able to do it!
Let’s start from the ingredients:
Where to start? from the pumpkin.
Slice it and remove the seeds. Bake the slices at 400F. for 40 min. The pulp should be soft and tender, easy to scoop out with a spoon or a knife.
Let the pulp cool down. With a potato masher reduce the pulp in a nice cream (you can also use a mixer, it works too). Mix the pumpkin cream with the egg, a pinch of salt and the flour. The quantity of the flour is something between 1 and 2 cups, pending how watery is your pumpkin…I used 2 full cups of flour for mine.
Basically you want to obtain a nice soft and delicate dough
It’s time to play with the gnocchi!! Take a small piece of dough and roll it with your hands, you want to obtain a long cylinder.
With a knife start cutting the gnocchi, 1 inch long. Keep cutting the gnocchi and use your hands and some flour to give them a regular shape. Place them on a flat surface with some flour (they stick easily, it’s normal)
Cooking the gnocchi is very similar to cooking pasta. Take a nice big pan 3/4 filled with water. Bring the water to boil. Add 1 tbsp of salt. Slowly add the gnocchi. I usually add 15/20 at a time. Wait 1 or 2 minutes and you will see the gnocchi floating to the surface. It means they are cooked! Remove them from the water with a strainer and serve them with the cheese cream still warm.
why I like this recipe: using the pumpkin, the gnocchi have a very delicate sweet taste and are softer that the traditional ones (with potatoes). The gorgonzola sauce is a killer, a perfect contrast to the sweetness of the pumpkin.
If you are cooking for little kids, I would suggest to switch the gorgonzola with a mix of parmesan and pecorino cheese. Still lovely, but less strong in flavor.
How to make the gorgonzola sauce? super easy.
In a small sauce pan mix the gorgonzola with the heavy cream at medium heat. keep stirring for few minutes up until the cheese has melted and you will have a nice cream.
If you like this recipe and you are looking for ideas for the Thanksgiving menu’, you might want to have a look at those recipes from some of my foodie friends. We decided to team together for a Vegetarian Thanksgiving Menu’. Enjoy the recipes!!
See you next Thursday with another recipe!!