As if homemade pumpkin gnocchi wasn’t good enough, I went ahead and drowned them in brown butter flavored with blue cheese. Sorry about the self congratulation, but this super plate of pasta deserves it. Really does.
Do you understand what this recipe means? Let me deconstruct it, the it thing to do now. There’s a top layer of brown butter with some blue cheese added to it; that means a flavored brown butter, and it’s like the extraordinary thing that is butter when browned just got a little saltier, greasier, oh my, just wonderful.
Beneath that you find bites of pale orange pumpkin with ricotta, so smooth they will make you a convert if you had any doubt about making homemade gnocchi, which is only a matter of practice and lightness of fingers.
It was about time I shared this recipe with you – it’s the second Halloween this blog is celebrating – and it’s a surprise I waited so long, given it’s the one that made me get these little morsels right after a disastrous (yes, it deserves both italic and underlining) attempt at making potato gnocchi for the first time, the same night I had invited some friends over for dinner, of course.
The night would include gnocchi and apple pie, my idea that a picture in a magazine and a passion for cooking were enough to produce a stellar dinner that would have everyone talking.Short story: the potato bites were like small lead balls, I think you could actually hit someone unconscious with them if you really wanted; maybe the cook? ha. Inedible too. The apple pie filling alone couldn’t save the entire night – the pie crust was another
failure if you must ask – and I don’t remember what we ate, probably had something delivered. Food stories, we all have a lot of those.
The night would include gnocchi and apple pie, my idea that a picture in a magazine and a passion for cooking were enough to produce a stellar dinner that would have everyone talking.Short story: the potato bites were like small lead balls, I think you could actually hit someone unconscious with them if you really wanted; maybe the cook? ha. Inedible too. The apple pie filling alone couldn’t save the entire night – the pie crust was another
failure if you must ask – and I don’t remember what we ate, probably had something delivered. Food stories, we all have a lot of those.
Homemade pasta is a wonder, the results so different and better, it is worth the effort.
Gnocchi are one of the simplest to master, it’s more about feeling the dough, pretty much like mastering bread making.
Ingredients vary a lot in moisture content and that is the main reason for failure. Not enough flour and you have pumpkin ricotta puree, the balls melding into one big mess; too much flour and they keep their shape wonderfully but you run the risk of cracking a tooth – an exaggeration I know, but then you should’ve seen that first attempt at potato gnocchi I talked about before.
Ingredients vary a lot in moisture content and that is the main reason for failure. Not enough flour and you have pumpkin ricotta puree, the balls melding into one big mess; too much flour and they keep their shape wonderfully but you run the risk of cracking a tooth – an exaggeration I know, but then you should’ve seen that first attempt at potato gnocchi I talked about before.
So it’s all about knowing the right texture, which in this recipe’s case, is about being able to make a rope but not lift it up easily from the table. That way you’ll get gorgeous gnocchi that freeze perfectly well; so spend some time making a big batch and then freeze them for later times. Talk about a great quick dinner.
Pumpkin and pasta are commonly paired with butter and herbs, especially sage. The idea is not to overpower the soft flavor of the pasta. So the amount of blue cheese is given by how strong it is.
Making gnocchi is easy if you organize your working space and ingredients, much like marshmallows. There’s no need to panic when you’ve read the recipe through and have enough table space to work on.
I do not roll them down the fork to make the characteristic ridges, because they are extremely tender, and I’d have to make them much firmer (read: too much flour) in order to be able to make the indentations.
I do not roll them down the fork to make the characteristic ridges, because they are extremely tender, and I’d have to make them much firmer (read: too much flour) in order to be able to make the indentations.
It was raining the day I made these, so I set the mise en place and then managed to make them in a short time when the sun came out. Now I have a few meal’s worth of them in the freezer.
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I suggest you start with the amount of blue cheese given in the recipe and add some more on top of the pasta if you feel you want more. If your ricotta is watery, drain it through a kitchen towel or cheesecloth on a colander over a bowl for a few hours.
The pumpkin puree needs to be as dry as possible, so you might need to drain it.
**One thing you can do if you’re doing gnocchi for the first time, is to have a pot of boiling salted water when you start making the gnocchi. Shape a small amount without adding too much flour, boil them and taste them. Fix amount of flour and seasonings accordingly.
Scale
Ingredients
For the pumpkin gnocchi:
- 1 pound 450g cold butternut squash or pumpkin puree, see below
- 6.5 oz 180g ricotta
- 3.5 oz 100g parmesan cheese, grated
- 3 egg yolks
- 1 ½ to 2 cups flour + more for the working surface
For the blue cheese brown butter:
- 8 Tbs butter
- ½ cup crumbled blue cheese
- Fresh or dried thyme (for sprinkling)
- Freshly ground black pepper
Instructions
For the pumpkin gnocchi:
- In a large bowl, mix pumpkin with ricotta. Add yolks, parmesan, a little salt, pepper and mix well.
- Add 1 cup flour and start combining with a fork. It should be thick but still wet.
- Heavily flour board and dump the pumpkin mixture. Add flour on top to cover, and, with floured hands, start gathering the dough.
- Take a piece of pumpkin dough, and shape it into a log. You should be able to make a rope, so add flour as you need, a little at a time, and make sure you stop when you can cut it in pieces and they hold their shape. They will still be very soft. That is fine.
- Transfer them to a floured baking tray, not touching each other.
- When ready to eat them, cook in abundant salted water, directly from the fridge or the freezer (no need to defrost them).
- Once they float to the surface they are done. Take them out, draining the water well and transfer to the serving plate. Drizzle with the butter on top, sprinkle with thyme, some black pepper and more blue cheese if you want.
- Eat immediately.
For the blue cheese brown butter:
- Melt butter in a saucepan over medium heat.
- It will bubble and make loud chirping noises. Then the bubbles will subside and it will foam. That’s when it’ll start to brown, so watch it carefully. You want a golden color.
- Remove from the heat, add the cheese and mix. Some bits might remain.
- Use hot or warm.
To make pumpkin puree:
- roast a butternut squash or pumpkin cut in half, in a 350ºF oven, until soft.
- Scoop out the pulp and process it until smooth. Keep refrigerated. If it’s too wet when you process it, drain it through a kitchen towel or cheesecloth, in a colander over a bowl. The excess water will collect in the bottom. Just throw it away.
- Refrigerate them if you’re using them soon. If not, freeze them until rock hard, then transfer to a bag and keep frozen.
When ready to eat them, cook in abundant salted water, directly from the fridge or the freezer (no need to defrost them).
Once they float to the surface they are done. Take them out, draining the water well and transfer to the serving plate. Drizzle with the butter on top, sprinkle with thyme, some black pepper and more blue cheese if you want.
Eat immediately.
For the blue cheese brown butter:
Melt butter in a saucepan over medium heat. It will bubble and make loud chirping noises.
Then the bubbles will subside and it will foam. That’s when it’ll start to brown, so watch it carefully. You want a golden color.
Then the bubbles will subside and it will foam. That’s when it’ll start to brown, so watch it carefully. You want a golden color.
Remove from the heat, add the cheese and mix. Some bits might remain. Use hot or warm.
To make pumpkin puree: roast a butternut squash or pumpkin cut in half, in a 350ºF oven, until soft.
Scoop out the pulp and process it until smooth. Keep refrigerated.
If it’s too wet when you process it, drain it through a kitchen towel or cheesecloth, in a colander over a bowl. The excess water will collect in the bottom. Just throw it away.
If it’s too wet when you process it, drain it through a kitchen towel or cheesecloth, in a colander over a bowl. The excess water will collect in the bottom. Just throw it away.
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Today’s 5 related recipes worth looking at:RATATOUILLE BLUE CHEESE LASAGNA from Jane’s Adventures in Dinner
PUMPKIN MAC AND CHEESE from Kim’s Healthy Eats
POTATO GNOCCHI WITH CREAMY CORN SAUCE from The Healthy Helping
SAFFRON POTATO GNOCCHI WITH SAUSAGE AND PORCINI from Manu’s Menu
CREAMY PUMPKIN FETTUCINI from Plentytude
PUMPKIN MAC AND CHEESE from Kim’s Healthy Eats
POTATO GNOCCHI WITH CREAMY CORN SAUCE from The Healthy Helping
SAFFRON POTATO GNOCCHI WITH SAUSAGE AND PORCINI from Manu’s Menu
CREAMY PUMPKIN FETTUCINI from Plentytude
Reverse Mortgage Broker Redmond says
December 8, 2015 at 08:28What a wonderful comfort style dish! Thanks for this recipe.
Anonymous says
November 2, 2013 at 17:10I'm so excited to make this! looks amazing!
Nancy @ gottagetbaked says
October 28, 2013 at 21:20Paula, your gnocchi look pillowy soft and absolutely perfect. I hated gnocchi until very recently. I had a bad experience eating them a few years back and was of the opinion that I didn't like it. A friend convinced me to try it again a few months back and I couldn't believe how delicious it was. My first attempt would probably be like your potato gnocchi experience so maybe for now, I'll just have pros like you make it for me 😉 These photos are beautiful. What I wouldn't give to spend an afternoon in the kitchen with you!
Marissa | Pinch and Swirl says
October 27, 2013 at 18:40Where to begin? These photos! This gnocchi! You are one amazing woman Paula.
The Ninja Baker says
October 27, 2013 at 05:28All my favorite cheeses plus pasta! Perfect! And with the pumpkin even more so 🙂
vanillasugarblog says
October 26, 2013 at 23:13oh my gosh woman!
now this is kicked up comfort food!!!
Sowmya Dinavahi says
October 26, 2013 at 15:53This looks delicious !! I love gnocchi…. Glad to follow you !!
Laura Dembowski says
October 26, 2013 at 12:39This looks like the most comforting dish ever! Gnocchi are so hard to make so you deserve to be congratulated on a great job. I've had some from supposedly amazing restaurant chefs that were like bricks.
Gourmet Getaways says
October 26, 2013 at 03:40What a delicious flavour combination. I love gnocchi… but I have never made it before, I will have to try.
Liz Berg says
October 25, 2013 at 22:15Oh, yeah…this is such a marvelous savory flavor combination!!! And exquisite meal!!!
Cher Rockwell says
October 25, 2013 at 00:221) these are lovely
2) yes, I have made a batch or two of those little lead balls before. I think my favorite gnocchi recipe is from Barbara :Lynch's STIR.
3) you've reminded me that I just cooked up the last batch of gnocchi out of my freezer and its time to make more
4) I can't stop thinking about browned butter and blue cheese
5) you are pretty awesome 🙂
wp_vknotes_admin says
October 25, 2013 at 00:36OMG Cher, you're so sweet!
Viviane Bauquet Farre - Food and Style says
October 24, 2013 at 23:45Holy moly, Paula! You've outdone yourself with this one. I love the idea of flavoring the butter with blue cheese. Truly mouth-watering!
wp_vknotes_admin says
October 25, 2013 at 00:33Thanks Viviane! It's been so long btw!