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Roy's Five Spice Kabocha Pumpkin Gnocchi

Chef Roy Yamaguchi's delicious home cooked pumpkin gnocchi is perfect for fall!

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Roy's Five Spice Kabocha Pumpkin Gnocchi

Summary

Yield
4 dozen gnocchi

Ingredients

  header
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
   
water for boiling gnocchi
   
salt to taste
   
steamed vegetables for garnish
  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 chopped

Instructions

  1. In a large mixing bowl combine kabocha pumpkin, potato, Five Spice, 4 cups flour, and salt and pepper. Stir ingredients gently to blend.
  2. Add eggs and stir lightly; do not over mix. The mixture will look slightly lumpy and unmixed.
  3. Turn out on a lightly floured board and gently knead the dough a couple of times. The dough will be slightly sticky.
  4. Cover with a dry cloth and allow to rest for 10 minutes.
  5. Slice 1” strips off the main piece of dough and gently roll into a uniform rope shape.
  6. Cut ½” pieces from each rope and lightly roll into oblong football shapes.
  7. In a large pot, bring water to a boil with a little salt.
  8. 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.
  9. Melt butter in a heated pan until it starts to brown.
  10. Add cooked gnocchi and brown slightly.
  11. Stir in vinegar. Simmer mixture until reduced by half.
  12. Stir in herbs and salt and pepper to taste.
  13. Garnish with vegetables.

RECIPE TAGS

  • Appetizers & Snacks
  • Eat Local Today
  • Pasta

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