I know you’ve heard me preach about the value of homemade pasta and thought “ugh, but rolling it out? No thanks, lady.” Well BOY do I have news for you! This recipe does involve making your own pasta dough, but the only rolling you do here is of the into-a-snake-à-la-preschool variety. It’s also worth noting that the serving style for these gnocchi is a sort of choose your own adventure game. My favorite so far has been kale, pine nuts, and fried sage leaves.
Time: 20 minutes
2 1/2 cups of all-purpose flour
1 cup of pumpkin puree
1 tsp of salt
1 tsp of red pepper
3 TBSP of butter, unsalted
1 small onion, diced
4 leaves of fresh sage
1 bunch of red kale, torn into pieces, or 3 cups of arugula
6 strips of bacon, cooked and chopped, or 8 oz. of baby bella mushrooms, roasted
Set a large pot of salty water to boil. When I say salty, I mean salty. I usually use a nice handful of finely ground salt, and I don’t care if you judge me for it. My gnocchi will taste better than yours.
In a large bowl, mix the flour, egg, pumpkin, salt, and red pepper together until a dough comes together. Set aside for 10 minutes to let everyone get to know each other.
In a saucepan that looks bigger than you think you’ll need, melt the butter. When it’s foamy, add the onion and sage.
Cook until the onion is translucent and the sage looks kind of like it’s aged a lot in the past few minutes (in other words, wrinkly and yellowed), then add the kale / arugula.
Pretty much immediately, remove that pan from the heat and set aside. We don’t want our kale getting too wilty while we move on to pasta.
Alright, back to gnocchi: turn the dough out onto a well-floured surface, then divide the dough into eight equal parts.
Roll each part out into a thin snake, then cut into one inch pieces. Don’t make this harder than it sounds. It really is that simple.
Add the dumplings to the boiling water and, as you do so, put that kaley pan back onto a medium heat.
When the dumplings are floating, use a slotted to move them to the skillet.
Stir everything together so it’s evenly seasoned / topped, then serve with bacon / pine nuts / mushrooms as you like.