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Pumpkin Gnocchi
Pumpkin Gnocchi
(Gnocchi alla Zucca)
 
 
Ingredients:

One 2 and 1/2 to 3 lb kabocha or butternut squash, or pumpkin
1 cup water
1 and 1/2 teaspoons salt
1/4 teaspoon ground nutmeg
1 and 1/2 cups all-purpose flour
1 large egg
1 and 3/4 cups grated Parmigiano-Reggiano cheese
10 tablespoons (1 and 1/4 sticks) unsalted butter
12 sage leaves
6 ounces white truffles (optional), brushed clean
 
Directions:
 
Preheat the oven to 400 F.

Remove the stem, if present, from the squash or pumpkin, then slice between the vertical grooves to produce thick, half-moon slices.

Scrape out and discard the seeds and strings.

Place the squash on their sides in one layer on a large baking sheet.

Roast until a knife easily pierces the flesh, about 25 minutes. Let cool slightly.

When cool enough to handle, scrape the flesh from the skin into a sieve.
 
Using a rubber scraper or spatula, work the squash through the sieve into a bowl.
 
Measure 1 and 1/2 cups of squash puree.

Transfer the puree to a medium saucepan and add the water, salt, and nutmeg.

When it begins to boil, add a cup of the flour, a little at a time, stirring constantly.
 
Reduce the heat to medium and cook, stirring constantly, until the mixture pulls together as a smooth, bright orange ball, about 10 minutes.

Remove from the heat and beat in the egg, then 1 and 1/2 cups of the cheese.

Turn out onto a clean work surface and let cool slightly.

When cool enough to handle, knead the remaining 1/2 cup flour into the dough to form a smooth ball.

Divide the dough into eight pieces and roll each into a 1/2 inch thick log, dusting the work surface with flour as necessary to prevent sticking.
 
Cut the logs into 1 inch long segments.

Spread some flour on a baking sheet, add the gnocchi, and shake to lightly coat.
 
Set aside until ready to cook. The gnocchi can be stored, covered, and refrigerated, for up to a day.

To prepare the sauce, in a large skillet, melt the butter over medium-high heat.
 
Add the sage and cook until it starts to crisp, 2 to 3 minutes. Set aside.

Bring a large pot of water to a boil.

Salt the water and cook the gnocchi in four to five batches until they rise to the surface, about 2 minutes.
 
Using a slotted spoon, transfer the cooked gnocchi to the skillet with the sauce.

When all of the gnocchi are cooked, place the pan over high heat for 1 to 2 minutes and toss the gnocchi with the sauce.

Remove from the heat, add the remaining 1/4 cup Parmigiano cheese, and toss again.

Divide the gnocchi among serving plates and shave the white truffles, if using, over the top. Makes 6 first course servings.

That's it!
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