I did make homemade pumpkin gnocchi loosely based off of this website. I paired it with a light cream sauce. Overall it was yummy. A little bit dense, but definitely hit the spot.
Pumpkin gnocchi
1 can 100% pure pumpkin
2 1/4 cup whole wheat flour
2 eggs
1/2 teaspoon nutmeg
Add all ingredients to a stand mixer and beat with a dough hook until the dough comes together, scraping down the sides as needed. Separate and roll into logs about half inch in diameter. Use kitchen shears to snip logs into half inch long gnocchi pieces.
These were sticky and a little bit hard to work with. I had to use a lot of flour to be able to work with the dough. I also refrigerated the pieces after cutting them before putting them into water.
Once ready to use, place gnocchi into boiling, salted water and cook until they float to the top. It was just under five minutes for me.
Cream Sauce
I'll be honest, I really kind of wing it with roux-based sauces now. I've perfected my technique enough to roll with it, so I use what I have on hand.
Today I sauteed about 1/2 cup of diced red onion and 2 tablespoons of minced garlic in 2 tablespoons of butter for about three minutes. Then I add 2 tablespoons of whole wheat flour and cooked for an additional two minutes.
I then poured in enough milk to make a nice, thick sauce (it was maybe a cup of milk, maybe one and a half–I really just eyeballed it). I added four ounces of cream cheese and stirred until incorporated.
Today I added a generous amount of pepper and nutmeg and a pinch of salt to taste.
I tossed a handful of gnocchi with a couple tablespoons of cream sauce and called it a day. It was a filling, enjoyable pasta dish. I will probably tweak it a little bit to try to get the dough a little lighter next time I make it. I think sauteed mushrooms would be a delightful addition as well.
Banana carob chip muffins are on the menu tomorrow morning. I'll get pictures of those to accompany the workout update.
Happy weekend, all.
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