INGREDIENTS
Form the dough into a roughly one half to one-inch tall rectangle/loaf and cut it into slices horizontally. Roll each of these slices into a rope about a half an inch in diameter, and then cut those ropes into your gnocchi. Lightly dust work surface with flour between each rope as needed. You can either cook the gnocchi as they are or create ridges on them with a fork or gnocchi board. You can do this by placing the gnocchi on the top of the fork or board and pressing it/rolling it down with your thumb. Place the gnocchi in a single layer on a cutting board and lightly dust them with flour. Set aside.
Pumpkin Gnocchi 1 1/2 C All-purpose flour or 1 C gluten-free flour 1 large russet (baking) potato, peeled and cut into large chunks 1 C pumpkin puree 1 tsp salt Garlic Sage Butter Sauce 4 tbs vegan butter 20 fresh sage leaves, finely chopped 2 cloves garlic, finely minced
To Serve Black pepper Vegan Parmesan
Bring a large pot of salted water to a boil.
GARLIC SAGE BUTTER SAUCE Place a medium skillet over medium heat and add in the vegan butter. Once the vegan butter has melted, allow it to cook in the pan for about three to four minutes. Add in the sage and garlic and cook for two to three minutes, or until fragrant. Remove from heat. When the large pot of water comes to a boil, add in the gnocchi and stir to prevent them from sticking. Boil until they float to the top of the water, and then allow them to sit for an additional 30 seconds. Using a slotted spoon, scoop out the cooked gnocchi and place them into the other pan with the butter sauce. Place the pan back over medium heat and crisp up the gnocchi in the butter sauce for a few minutes.
METHOD GNOCCHI
Place potatoes into a medium pot, cover with water and bring to a boil. Turn down to a simmer and cook until they are easily pierced with a fork, about 20-30 minutes. Drain (reserve about a quarter cup of the water) and set aside to cool. Using a potato ricer or a box grater, mash the potatoes until very finely broken down and smooth. Measure out three quarters of a cup (packed) potatoes. Flour a clean work surface and place the mashed potatoes on it. Sift on the all- purpose flour and add in the pumpkin and salt. Mix everything together with floured hands until a smooth dough is formed, adding additional flour one tablespoon at a time. If the dough is too wet add one tablespoon of flour at a time until desired consistency, or one tablespoon of the reserved water at a time if the dough is too dry. Keep in mind that the dough should be soft and slightly sticky. Once the dough is smooth, knead it for 30 seconds to a minute or until soft, being sure not to overwork the dough.
Serve with a sprinkle of vegan parmesan and a crack of fresh black pepper. Enjoy!
Yeild: four servings
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