If you think making gnocchi from scratch is a daunting task, your probably right. That’s what I thought too, until I came up with this Pumpkin Gnocchi In Chipotle Bechamel.
There are two things that, in my opinion, are the biggest challenges when it comes to making gnocchi:
1. The consistency of the dough (it’s usually too wet, or too sticky, or too tough)
2. Rolling, cutting and shaping each piece (really, who has time for that? )
I’ve attempted to make them many times, and I’ve failed pretty much every one of them ( well, except THIS one time… ). And I’m not exactly sure what drove me to try making them again, but I did. And I’m actually glad! Granted it took me a couple of tries, but when I finally got it right, it was well worth it.
The first batch I made, I used way too much flour. I also worked the dough too much, so the gnocchi were heavy and gummy. And believe me, this is NOT the place for heavy and gummy.
Second batch, way too little flour. So I ended up with a runny mess that basically disintegrated the second it touched the boiling water.
Third batch was the charm. I finally used the right amount of flour. However, if you’ve made gnocchi before and try these, you’ll think that the dough is way too soft, so it can’t be rolled. And you’re right! But this take care of challenge number 2 (mentioned above): rolling cutting and shaping each piece!
So this dough is great to put in a piping bag or a resealable plastic bag, so you can drop each piece directly unto the water. Here’s a little piece of advice though: make sure you keep your hands close to the water while you’re squeezing the dough out. I didn’t, and boiling water splashed right on my face!
Now for the sauce, we made a simple bechamel, but we added Sincerely Brigitte’s chipotle cheese to make it a little more decadent, creamier and tastier. It works so well with these pumpkin gnocchi! Slightlty smoky and spicy, yet rich and creamy.
- For the gnocchi
- 15 oz canned pumpkin (one small can)
- 1 egg, beaten
- ¾ cup 2% Greek yogurt
- 2 tbsp maple syrup
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp cinnamon
- ⅛ tsp black pepper
- 1 cup all purpose flour, sifted
- 1 tbsp butter
- 3 tbsp raw pumpkin seeds
- ¼ cup grated Parmesan cheese (optional)
- For the Chipotle Bechamel
- 2 tbsp butter
- 2 tbsp flour
- 1½ cups milk
- 3.5 oz Sincerely Brigitte Chipotle Cheese, diced (about ½ a block)
- ¼ tsp salt
- ⅛ tsp pepper
- To prepare the gnocchi, combine pumpkin, beaten egg, yogurt, maple syrup, salt, garlic powder, cinnamon and black pepper in a large bowl and mix well
- Add flour and mix gently using a rubber spatula until just incorporated. Do not overmix
- Spoon the batter into a resealable bag and refrigerate for 15 minutes
- In the meantime, prepare the béchamel sauce. Melt butter in a medium sauce pan. Add flour and cook over medium heat for 1-2 minutes, stirring constantly, until it starts to brown. Add milk, cheese, salt and pepper, whisking constantly until it thickens and the cheese is melted (for a thinner sauce add more milk). Set aside
- To cook the gnocchi, bring 4 cups of water to a boil with 2 teaspoons of salt in a large sauce pan. Cut the tip of the resealable bag containing the gnocchi dough. Gently squeeze small amounts into the boiling water, cutting each one by sliding a butter knife by the tip (make sure you do it close to the water, so it doesn't splash). Cook them until they start to float, 1-3 minutes. Transfer them to a bowl using a slotted spoon.
- In a large skillet, melt 1 tablespoon of butter. Add gnocchi and sautee over medium heat, 2-3 minutes per side until golden brown. Remove from skillet and set aside. Using the same skillet, cook the pumpkin seeds, 2-3 minutes stirring frequently. Set seeds aside
- Before serving, spoon the bechamel sauce on the bottom of a serving plate. Place the gnocchi on top and sprinkle with pumpkin seeds and Parmesan cheese.
This post is sponsored by Sincerely Brigitte. Thank you for supporting the brands that support May I Have That Recipe.