Pumpkin-Potato Gnocchi

With some leftover pumpkin puree in my fridge and some potatoes from my High Ground Organics CSA box, I decided to make a pumpkin-potato gnocchi for dinner. Most people roll their gnocchi dough into a thick straw and cut the gnocchi; in Italy I was taught to hand-form them, so mine look less uniform.


For this batch I used 2 C of pumpkin puree and about 6 small potatoes. Scrub potatoes then towel-dry. Roll them in olive oil, sprinkle with sea salt, and roast in a 350 degree oven until they are fork-tender. Let cool slightly. I leave the skin on the potatoes, but feel free to peel yours if you don't want the added texture.

Using a potato masher, begin to smash the potatoes in a large mixing bowl. Mash the pumpkin into the potato mixture and keep mashing. Add two pats of butter, one beaten egg, and mash until smooth. Then mix in flour, slowly, until you get a medium (not stiff, but not too sticky either) dough. Usually I add about 3/4 C by the time I'm done.

Using about 1/2 teaspoon of dough, with floured hands, I form a ball and flatten it slightly with fork tines. I cook the gnocchi in chicken stock for added flavor. Once your broth - or water - has come to a boil, gently drop the gnocchi in the pot. They will float when they are cooked. Because this is a fresh pasta, it cooks very quickly, maybe a minute or two. Remove the gnocchi with a slotten spoon and place in a colander to drain a bit more.

To highlight the subtle flavor of these gnocchi, I served them simply - with a sprinkling of sea salt, drizzled with olive oil and white balsamic vinegar, topped with some fresh tarragon.

Buon appetito!