This gnocchi... well, let's just say it isn't winning any beauty pageants. If food beauty pageants were actually a thing. They're wrinkly. I compared them to goat testicles on Instagram.
But. BUT. They're fluffy. And spicy. And delicious. In my past I've made gnocchi that are gummy pieces of grossness. But these are definitely not that. So, disregard the ugly. These suckers are good.
My little blogging tribe, the Fucking Fab Food Bloggers, decided to get our pumpkin recipes out in the blog-o-sphere early this year. And I decided to forget about this plan until the last minute, and we took these pictures at 10pm with no natural light, this is what we have. Ugly gnocchi in yellow light. Oh well!
I do promise they're tasty.
Check out the other pumpkin recipes!
Pumpkin Spice Late Ice Cream - NY Foodgasm
Pumpkin Pie "Stuffed" Challah French Toast - Big Flavors from a Tiny Kitchen
Pumpkin Chocolate Chip Pancakes - Sweet Remedy
And now, for mine.
Savory-Spicy Pumpkin Gnocchi
- 1 cup pumpkin puree
- 1 cup ricotta cheese
- 1 tbsp peanutbutter (I used almond butter because it's what I had)
- 1 tbsp cajun seasoning
- 1 tsp habanero salt (or 1 tsp salt if you don't have this on hand)
- 1 tsp garlic powder
- 1 tsp chile powder
- 1 egg
- 1 1/2 cup flour (plus more for dusting surfaces)
- 2 sweet italian sausages, sliced
- 1 cup fresh spinach
For the Sauce
- 1/2 stick butter
- 4 tbsp flour
- 2 sage leaves
- 1/4 cup cream
- 1 cup milk (more to thin, if needed)
- 1 egg
- 2 tbsp parm cheese
-Set a large pot of salted water to boil.
-In a large bowl, mix together the pumpkin, ricotta, peanutbutter, egg, and spices. Slowly add the flour until the dough just barely comes together. The dough will be fluffy, but slightly sticky.
-On a well-floured surface, flatten the dough and divide into 6 sections. Roll the sections into "snakes" and shape the gnocchi into 1-inch beans or squares (I like when they look like pillows).
-Drop gnocchi into boiling water, and boil until they just begin to float. Transfer to a paper towel lined dish and set aside.
-Brown the 1/2 stick butter in a small saucepan with the sage leaves. Add the flour and whisk until a paste is formed. Slowly add the cream and milk. Temper in the egg, and cook until thick. Add the cheese and set aside.
-In a skillet over high heat, melt 1 tbsp butter. Cook the sausage until cooked through, and add the gnocchi to sear. Once gnocchi is seared, add the spinach and cook until just wilted.
-Serve gnocchi drizzled with sauce.