Pumpkin Gnocchi with Hazelnut Cream Sauce (Thanksgiving Recipes)

[bholus10]

Prep Time: 1 - 2 hours | Cook Time: 1 - 2 hours | Serves: 2


Dinner » Pasta » Italian

Ingredients:

2 cups pumpkin
1 1/2 cups AP flour, plus more for rolling out the gnocchi
1 cup Parmigiano Reggiano cheese, finely grated
1 tsp fresh chopped thyme
1/4 tsp freshly grated nutmeg

Roast the pumpkin. Get 3 small [COLOR=#2B65B0 ! important]sugar[/COLOR] pumpkins of about 10� in diameter, very carefully slice in half with a heavy knife and scoop out the seeds. You could probably get away with 2 pumpkins since I had a lot of leftover flesh. Lightly oil the cut edges of the squash, and place cut side down on a baking sheet into a 350 degree oven, and roast until tender and you can poke through the skin easily with a fork, about 40 minutes.

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[bholus10]

Step 1:

Remove from oven, let cool, and scoop out the flesh. Process in a food processor until no more lumps remain (check for large lumps with a spoon). It will look like this:

You can do this a day or so in advance, I did it the night before.

[bholus10]

Step 2:

The ingredients:

[bholus10]

Step 3:

Mix all ingredients in a large bowl with a wooden spoon or heavy spatula. Spread 1/4 cup flour on a large cutting board and gently knead the dough until most of the stickiness has gone away.

Add more flour as necessary; my pumpkin has a higher water content than canned pumpkin so I probably added about another 1/2 cup of flour. Knead as little and lightly as possible to keep the pumpkin gnocchi tender. When you�re done, roll it into a ball.

[bholus10]

Step 4:

And divide it into quarters or sixths. Take each portion, and roll it out into a long cylinder around 3/4 to 1� in diameter