Pumpkin Gnocchi In Cheesy Bechamel

If you think making gnocchi from scratch is a daunting task, you're probably right. That's what I thought, too, until I came up with this Pumpkin Gnocchi in Cheesy Bechamel.

The biggest challenges of making gnocchi

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 it was well worth it when I finally got it right.

Tips on how to make gnocchi at home

The following is what we learned from our recipe testing

• Don't use too much flour. 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.
• Don't skip the flour, it's your binder. The second batch had way too little flour, so I ended up with a runny mess that basically disintegrated the second it touched the boiling water.
• Use the right amount of flour. The 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, and it can't be rolled. And you're right! But this takes care of challenge number 2 (mentioned above): rolling, cutting, and shaping each piece!
• Gnocchi hack: skip the rolling and cutting. This Pumpkin Gnocchi dough is great to put in a piping bag or a resealable plastic bag, so you can drop each piece directly into the water.
• Watch the boiling 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!
• Make a sauce or use store-bought: Now, for the sauce, we made a simple bechamel and added some cheese to make it a little more decadent, richer, creamier, and tastier.

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Pumpkin Gnocchi In Bechamel Sauce

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• Author: Vicky Cohen and Ruth Fox
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegetarian

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Description

If you think making gnocchi from scratch is a daunting task, you're probably right. That's what I thought, too, until I came up with this Pumpkin Gnocchi in cheesy bechamel sauce

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Ingredients

Units USM Scale 1x2x3x

• For the gnocchi
• 15 oz canned pumpkin (one small can)
• 1 egg, beaten
• ¾ cup drained ricotta - See Note 1
• 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 Bechamel Sauce
• 2 tbsp butter
• 2 tbsp flour
• 1 ½ cups milk
• 3.5 oz Shredded cheddar cheese, you may also use Gouda cheese, Swiss Cheese, or you favorite cheese
• ¼ tsp salt
• ⅛ tsp pepper

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Instructions

1. 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
2. Add flour and mix gently using a rubber spatula until just incorporated. Do not overmix
3. Spoon the batter into a resealable bag and refrigerate for 15 minutes
4. 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
5. 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.
6. 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
7. 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.

Notes

1. For best results, we recommend draining the ricotta cheese for a couple of hours using a cheese cloth or colander to remove excess moisture. 

• Prep Time: 20
• Cook Time: 10
• Category: entree
• Method: Stovetop
• Cuisine: vegetarian

Nutrition

• Serving Size: ¼ dish
• Calories: 457
• Sugar: 16
• Sodium: 800
• Fat: 21
• Saturated Fat: 11.5
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 50
• Fiber: 8
• Protein: 22
• Cholesterol: 100