It’s taking us a lot longer to get unpacked and settled into our new house than we expected, so I’m posting a collection of recipes from other bloggers I love as inspiration. Who doesn’t need to expand their recipe box anyway? Gnocchi is one of my most-loved Italian dishes (it’s pronounced NYO-kee), and these are just a few variations I’ve been dying to try. And, once I figure out which box my pots and pans are hiding in, I will!
Pan-Fried Pumpkin Gnocchi with Brown Butter Sage
This recipe, from steamy kitchen, shows that gnocchi don’t have to those be hard-as-a-rock, boring-as-heck potato dumplings you may have experienced. With a lightness in the mixing, you can avoid the kind of overworked dough that often leads to tough, chewy gnocchi.
- 1/2 cup skim milk ricotta
- 1/2 cup canned pumpkin
- 1/2 cup freshly grated parmegiano reggiano
- 1 large egg yolk
- 1 teaspoon lemon zest (use a microplane grater) (plus extra reserved for garnishing)
- 1 teaspoon kosher salt (or 1/2 tsp table salt)
- 1 cup all purpose flour, sifted plus more for dusting (see sifting tip above)
- 3 tablespoons butter, divided
- 2 tablespoon olive oil, divided
- 2 tablespoons good quality balsamic vinegar
- 3 sprigs fresh sage, plus more for garnish
- shaved parmegiano reggiano for serving (use vegetable peeler)
Preheat oven to 300F
1. Combine ricotta, pumpkin parmagiano, yolk, zest and salt in large bowl. Mix well. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate. Dump mixture on clean, lightly floured countertop or you can still do this in the bowl. Sprinkle remaining flour on top of the mixture. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading.
2. Dust a clean, dry surface with a generous sprinkling of flour. Divide dough into 4 parts. Take one part and roll into a long, 1″ diameter log. Cut gnocchi into 1″ pieces.
3. Heat a large frying pan or saute pan with just 1 tablespoon of the butter and 1 tablespoon of olive oil. When hot, add a few gnocchi – enough to cover surface but not touch each other. Fry on medium heat for 1-2 minutes, turn and fry for another 1-2 minutes. Remove gnocchi, place on large baking sheet to put into oven to keep warm. Repeat with rest of gnocchi.
4. When all gnocchi is finished, discard butter/oil in pan and clean pan with paper towel. Heat pan on medium heat and when hot, add the remaining 2 tablespoons butter and the remaining tablespoon of olive oil. When hot, add the fresh sage. Let the sage brown and sizzle (but not burn) for a couple of minutes until very fragrant. Remove the sage and discard if you want (or keep it in to eat — as many people in the comments below like to do!) To the pan, add the balsamic vinegar and whisk. Let simmer on low for 1 minute and pour over the gnocchi.
5. Serve with shaved parmegiano reggiano and a sage leaf for garnish.
Butternut Squash & Mascarpone Gnocchi
This recipe comes to us from the Food Wishes blog, and features small-plate gnocchi that are designed more for appetizers or sharing. I love that concept!
- 2 cups cooked butternut squash
- 1 cup mascarpone cheese, or cream cheese, goat cheese
- 2 large eggs
- 1 1/2 tsp salt
- 2 oz (about 1/2 cup) finely grated Parmigiano-Reggiano (if you’re going to use fake Parmesan cheese for this, don’t even bother)
- 1 packed cup all-purpose flour
- 1 stick unsalted butter for frying, used in batches
- cayenne, salt and pepper to taste
- 1/4 cup sliced sage leaves
This blog has great how-to video recipes. His step-by-step instructions for making the gnocchi are very easy to follow, so I’ve decided to share them by video. Gnocchi really is very simple to make, so I hope you are all inspired to take a stab at them now!