Roy's Five Spice Kabocha Pumpkin Gnocchi
Summary
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Ingredients
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Gnocchi 2 cups
kabocha pumpkin, baked, skin removed, mashed and strained through a sieve 2 cups
potatoes, baked, skin removed, mashed and strained through a sieve 1 teaspoon
Five Spice 4 cups
to 5 cups of flour 1 teaspoon
Salt 1 teaspoon
pepper 4
eggs, slightly beaten header
Herb Brown Butter Sauce 1⁄2 cup
unsalted butter 1
large shallot, sliced 2 cloves
garlic, sliced 1⁄4 cup
sherry wine vinegar 1 tablespoon
assorted herbs (basil, thyme, parsley), finely choppedInstructions
- In a large mixing bowl combine kabocha pumpkin, potato, Five Spice, 4 cups flour, and salt and pepper. Stir ingredients gently to blend.
- Add eggs and stir lightly; do not over mix. The mixture will look slightly lumpy and unmixed.
- Turn out on a lightly floured board and gently knead the dough a couple of times. The dough will be slightly sticky.
- Cover with a dry cloth and allow to rest for 10 minutes.
- Slice 1” strips off the main piece of dough and gently roll into a uniform rope shape.
- Cut ½” pieces from each rope and lightly roll into oblong football shapes.
- In a large pot, bring water to a boil with a little salt.
- Drop in gnocchi one by one. They will sink to the bottom of the pot, but as they cook they’ll float to the top.
- Melt butter in a heated pan until it starts to brown.
- Add cooked gnocchi and brown slightly.
- Stir in vinegar. Simmer mixture until reduced by half.
- Stir in herbs and salt and pepper to taste.
- Garnish with vegetables.
