Difficulty Level Easy
It seems to me that more and more people are becoming vegetarian, and Thanksgiving is a tricky time with so much focus on the turkey. I think the holiday demands a vegetarian main course dish that makes you feel like you've just had something special, something that you wouldn't normally eat. I was thinking of stuffing and baking a whole pumpkin, which is quite impressive, but unfortunately, around here all the large pumpkins disappear the second Halloween is over. All you can find now are small pie pumpkins. I suppose I could have made individual pumpkins, but I'm looking for less work, not more.
My husband, who rarely makes food suggestions, came up with the idea for pumpkin gnocchi which seemed like a perfect entree. Rich and satisfying, most people only think about ordering gnocchi in an Italian restaurant. They are actually quite simple to make. The key to light gnocchi is to handle the dough as little as possible. I went the decadent route and made a gorgonzola sauce for the gnocchi, but if you wanted something lighter, you could have a browned butter and sage sauce that would also be delicious. I made these with all purpose flour rather than the whole wheat mixture.
|1/2 cup||pumpkin purée|
|3 tablespoons||unsalted butter|
|1||large egg yolk|
|6 tablespoons||whole wheat flour|
|6 tablespoons||unbleached all purpose flour, plus more for dusting|
|Kosher salt and freshly ground black pepper|
|1/4 cup||heavy cream|
|1/3 cup||Parmesan cheese|
|salt to taste|
Pumpkin Gnocchi recipe from the website Dishing Up Delights
Gorgonzola Sauce from The Classic Italian Cook Book by Marcella Hazan
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