Traditional gnocchi is made with only flour and mash potatoes. It is classic to Italian cuisine and can be eaten with a hearty meat sauce, pesto or with melted butter. Rocco Dispirito’s recipe is really good too.
But the thing with traditional gnocchi is due to the starch on starch action, it can be quite dense and gummy (at least mine were). This version adapted from here is fluffy, rich and the addition of cheese makes every mouthful an absolute delight.
Oh and that beurre noisette or brown butter sauce… okay let’s make the gnocchi first.
1 cup pumpkin or butternut squash (if you can afford it, we can’t)
1 3/4 cup plain flour
1/2 cup grated Parmesan
1 cup mascarpone cheese*
2 tbsp curry powder
1/2 tsp salt
Butter for pan frying
1. Microwave pumpkin until tender. Alternatively you can roast it for a much deeper flavor.
2. Mash pumpkin into pulp = lumps are good lumps are good lumps are good.
3. Fold pumpkin mash into soften mascarpone cheese with eggs, curry powder, grated Parmesan and salt (lightly, cheese is salty!)
4. Add flour gradually while gently folding in the batter. Adding more flour will result in a denser gnocchi – easier to handle but flavor wise will be flatter.
5. Serve immediately. (I kid). Refrigerate until firm (you can do this the night before)
6. Bring lightly salted water up to a boil.
7. Using two spoons, make pillow like shapes and gently lower them into water. (I make them rather large because I am lazy)
8. When its cooked, transfer into buttered pan.
9. Pan fry gnocchi until golden brown.
10. Serve on warm plates.