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Pumpkin Gnocchi with Fennel and Hot Sausage

October 12, 2010

To continue the fall-festiveness, last night’s project was Pumpkin Gnocchi! I’ve wanted to try making this for awhile now, but I always thought it would require me to purchase a ricer- not so! As I discovered at Smitten Kitchen last week, you can use a cheese grater to process the potatoes instead. Basically you just need to grate them into a paste instead of using a food processor because the high water content of potatoes will turn them to mush, which won’t fare well for your pasta.

Anyway, in my excitement I looked up a recipe and ended up using this Emeril recipe from Food Network. It wasn’t very difficult to follow, but here are my few complaints about this recipe:

  1. It makes way more gnocchi than it leads on. When you think 4 servings of gnocchi, this is certainly not what comes to mind. We have two large cookie sheets full in the freezer now- but I suppose I can’t fully complain as now we will have homemade gnocchi at the ready!
  2. The pumpkin taste was subtler than I would’ve liked. I could tell this was a problem in the middle of making the dough, but I was afraid to add more pumpkin because I’m a gnocchi novice and didn’t want to upset the balance/texture.

Anyway, on to the rest of the dish!

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Step 1 – Prepare Gnocchi dough, as per recipe above, and move to step 2 while you let the grated potato cool.

Step 2 – Roast Fennel while potato cools.

  • Preheat oven to 350 degrees.
  • Clean, de-stem, and quarter 2 bulbs of fennel.
  • Peel and half two cloves of garlic.
  • Add into a baking dish, drizzle with olive oil and sprinkle with salt and pepper. Cover with foil and roast for approx. 50 minutes.

Step 3 – Finish preparing Gnocchi dough.

Step 4 – After slicing all your pasta, fully cook and slice one Hot Italian Sausage.

Step 5 – Boil Gnocchi according to recipe

Step 6 – Prepare the butter and sage sauce as per recipe. Once butter is carmelized, add the fennel, sausage and cooked gnocchi into the pan to rewarm.

Serve with shredded Parmesan cheese. Eat Up!

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My little army of Gnocchi, all lined up and ready for a boil!

 

Finished product. Delicious Buttery Goodness!

 

 

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2 Comments leave one →
  1. February 9, 2014 5:04 pm

    Wow, incredible bllog format! How long have you bbeen blogging for?
    you made runnjng a blpog look easy. The overall glance of your site is magnificent, let alone the content material!

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