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Pumpkin Gnocchi with Aceto Balsamico Cream Sauce
Nb persons: 6
Yield:
Preparation time:
Total time:
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| 8 oz | pumpkin, halved and seeded |
| 1 | baking potato, baked and cooled |
| 2-1/2 cups | unbleached all-purpose flour, plus flour for dusting |
| 1 tsp | salt |
| 1 | egg, beaten |
| Cream Sauce: | |
| 2 cups | heavy cream |
| 1 cup | rich chicken stock |
| 1/4 cup | Aceto Balsamico di Modena, (balsamic vinegar) |
| To taste: | |
| Chicken bouillon | |
| Onion | |
| Salt | |
| Italian seasoning | |
| Basil | |
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the pumpkin cut-side down on the prepared pan and bake for 25 to 30 minutes, or until soft and lightly browned. Let cool, scoop out the flesh, and put It through a ricer or food mill into a bowl. Scoop out the baked potato flesh and put it through a ricer or food mill into the same bowl with the pumpkin.
In a large bowl, combine the 2-1/2 cups flour and the salt. Make a well in the center of the flour and add the pumpkin-potato mixture and egg. Work into the flour by hand until the mixture can be formed into a ball. On a lightly floured surface, knead the mixture for 5 to 8 minutes, or until soft and smooth.
Divide the dough into 4 pieces, and using the palms of your hands, roll each piece into a sausage shape about 1/2 inch in diameter. Cut into 1-inch lengths. Dust lightly with flour and press against the rules of a fork while making a small indentation with your finger on the other side. Set aside on a lightly floured surface until ready to cook.
In a medium saucepan, combine the cream, chicken stock, and aceto balsamico. Simmer over medium heat for 4 to 5 minutes, or until completely heated through.
In a large pot of salted boiling water, cook the gnocchi for 3 to 5 minutes, or until tender but still slightly firm. Drain, toss with the cream sauce, and serve immediately.
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