Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
- 8 ounces pumpkin, halved and seeded (see Note)
- 1 baking potato, baked and cooled
- 2-1/2 cups unbleached all-purpose flour, plus flour for dusting
- 1 teaspoon salt
- 1 egg, beaten
- Cream Sauce:
- 2 cups heavy cream
- 1 cup rich chicken stock
- 1/4 cup Aceto Balsamico di Modena (balsamic vinegar)
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.
Yield: 6 servings
Note: The Italian pumpkin is quite sweet and moist. Standard American pumpkins are not as sweet; an excellent substitute is butternut squash.
Source: Balsamico! by Pamela Sheldon Jones (Ten Speed Press)
Reprinted with permission.