SC - Pumpkin-potato gnocchi

Mon Feb 19 15:00:45 PST 2001

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For those who might be interested..

    Pumpkin-potato Gnocchi
  a.. 1 Pound all purpose potatoes, peeled and cut in 2-inch chunks
  b.. 1/2 16 oz can solid pack pumpkin (about 1 cup)
  c.. 1 tsp salt
  d.. 1/8 tsp ground nutmeg
  e.. 1 3/4 cups all purpose flour=20
  f.. Melted Butter
  g.. sage leaves for garnish
In 2 quart saucepan over high heat, heat potatoes and enough water to =
cover to boiling.  Reduce heat to low, cover and simmer 15-20 min. until =
potatoes are tender.  Drain very well

In a large bowl mash potatoes, until smooth.  Add pumpkin, salt and =
nutmeg, mash until blended.  With wooden spoon, stir in flour until =
dough almost comes together.  With hands, gently press dough into a =
ball.  Divide dough in 1/2

On floured surface, with floured hands, gently kneed each dough half to =
a smooth soft dough.  Divide each half into 6 pieces.  working with one =
piece at a time, roll into a rope, about 3/4 inch in diameter.  Then, =
cut rope crosswise into 1-inch pieces (gnocchi).  Place gnocchi in =
lightly floured jelly-roll pan.  Repeat rolling, cutting and placing in =
jelly roll pan with remaining pieces of dough.

In 5-quart saucepan over high heat, heat 4 quarts of water to boiling.  =
Using a spatula, transfer gnocchi 1/3 at a time to boiling water.  As =
soon as gnocchi float, carefully lift from water with a slotted spoon, =
blotting bottom of spoon with paper towels to remove excess water.  =
Place on warm platter, and repeat with remaining gnocchi.

Serve gnocchi with melted butter.  Garnish with sage leaves if you like.

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<DIV><FONT face=3DArial size=3D2>For those who might be =
interested..</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2>    Pumpkin-potato=20
Gnocchi</FONT></DIV>
<UL>
  <LI><FONT face=3DArial size=3D2>1 Pound all purpose potatoes, peeled =
and cut in=20
  2-inch chunks</FONT></LI>
  <LI><FONT face=3DArial size=3D2>1/2 16 oz can solid pack pumpkin =
(about 1=20
  cup)</FONT></LI>
  <LI><FONT face=3DArial size=3D2>1 tsp salt</FONT></LI>
  <LI><FONT face=3DArial size=3D2>1/8 tsp ground nutmeg</FONT></LI>
  <LI><FONT face=3DArial size=3D2>1 3/4 cups all purpose flour =
</FONT></LI>
  <LI><FONT face=3DArial size=3D2>Melted Butter</FONT></LI>
  <LI><FONT face=3DArial size=3D2>sage leaves for =
garnish</FONT></LI></UL>
<DIV><FONT face=3DArial size=3D2>In 2 quart saucepan over high heat, =
heat potatoes=20
and enough water to cover to boiling.  Reduce heat to low, cover =
and simmer=20
15-20 min. until potatoes are tender.  Drain very well</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2>In a large bowl mash potatoes, until =
smooth. =20
Add pumpkin, salt and nutmeg, mash until blended.  With wooden =
spoon, stir=20
in flour until dough almost comes together.  With hands, gently =
press dough=20
into a ball.  Divide dough in 1/2</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2>On floured surface, with floured hands, =
gently=20
kneed each dough half to a smooth soft dough.  Divide each half =
into 6=20
pieces.  working with one piece at a time, roll into a rope, about =
3/4 inch=20
in diameter.  Then, cut rope crosswise into 1-inch pieces =
(gnocchi). =20
Place gnocchi in lightly floured jelly-roll pan.  Repeat rolling, =
cutting=20
and placing in jelly roll pan with remaining pieces of =
dough.</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2>In 5-quart saucepan over high heat, =
heat 4 quarts=20
of water to boiling.  Using a spatula, transfer gnocchi 1/3 at a =
time to=20
boiling water.  As soon as gnocchi float, carefully lift from water =
with a=20
slotted spoon, blotting bottom of spoon with paper towels to remove =
excess=20
water.  Place on warm platter, and repeat with remaining=20
gnocchi.</FONT></DIV>
<DIV> </DIV>
<DIV><FONT face=3DArial size=3D2>Serve gnocchi with melted butter.  =
Garnish=20
with sage leaves if you like.</FONT></DIV>
<DIV> </DIV>
<DIV> </DIV></BODY></HTML>

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