- 4
Ingredients
- Gnocchi:
- 1 cup canned pumpkin
- 1 cup flour, plus more for dusting
- 1/2 Tablespoon coarse salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon grated nutmeg
- 1/2 cup grated parmesan cheese
- Sauce:
- 1/4 cup (1/2 stick butter)
- 4 bacon slices
- 1 shallot, finely chopped
- 5 button mushrooms, chopped
- 4 fresh sage leaves
- 1/2 cup chicken stock
- 1/4 cup white wine
- 1/2 cup heavy cream
Preparation
Step 1
1. Mound flour in center of a large work surface; add salt, pepper, and nutmeg using a fork to mix until well combined. Make a well in the center of the flour mixture. Add pumpkin and 1/2 cup cheese to well. Slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass; knead mixture until smooth, 4-5 minutes.
2. Divide dough into 6 equal pieces. Roll each piece into a rope about 1 inch in diameter; cut into 1/2-inch long pieces.
3. Bring 6 quarts water to a boil in a large pot over high heat. Generously salt water and return to a boil. Add gnocchi and cook until they rise to the top, about 4 minutes.
4. Meanwhile, heat a large skillet over high heat and render bacon, add mushrooms and shallots until golden. Add wine, chicken stock, sage, heavy cream and 1/8 cup grated parmesan cheese. Season with salt and pepper.
5. Toss gnocchi with sauce. Serve with grated nutmeg and parmesan cheese.