[Meatless Monday] Shape's Pumpkin Gnocchi

Right after graduating from college, I went on a 5-week European backpacking adventure with two of my good friends / sorority sisters. We started in Ireland, then London, over to Germany, Vienna, and Italy was the last stop before ending in Spain. In Italy, we stayed in a small town named Cortona. This town was situated on the top of a hill (possible mountain) in Tuscany; and is actually the town that inspired the book and movie Under the Tuscan Sun. Needless to say, it was dreamy...and quaint...and oh-so-Italian!

It was in Cortona that we had the most magical meal of our trip (and maybe our lives): green "clouds" in a tomato sauce. We think it was gnocchi...Since then, I've come to the conclusion that it was most likely a spinach ricotta gnocchi. And, can you believe it, I'd never had gnocchi before this trip?

I've often considered making my own gnocchi--or any pasta for scratch, really--but the opportunity never presented itself. U-N-T-I-L last week, when I found myself with leftover pumpkin and this simple (and healthy) recipe from Shape.com. Oh, it was TIME.

I took care not to over-knead the dough, having read a lot of other blog posts and recipes warning against it. Because of this, I might have under-kneaded the dough. Aside from that, I had no issues in the preparation of the pasta. You just have to be prepared to get your hands dirty. Tender pumpkin gnocchi, light flavorful sauce, plus some sauteed spinach...and maybe some bacon. Come on, y'all, bacon is a condiment! This dinner was oh-so-Italian good.

The recipe makes four servings, so I frozen half of the gnocchi for later. It requires a little extra boil-time, but the results taste the same :)

Buon appetito!

Pumpkin Gnocchi in Parmesan Sauce

Recipe from Shape Magazine

1 cup pumpkin puree

1/2 cup, plus 1 tablespoon parmesan cheese

1/2 teaspoon salt 

1/4 cup all-purpose flour

1/2 cup white whole wheat flour

Pinch of black pepper

Pinch of nutmeg

1 large egg white, beaten until frothy

Sauce:

12 ounces evaporated skim milk (I used regular evaporated milk, swapping out a few tablespoons for water, because it's what I had on hand.)

1/2 cup parmesan (I used a mixture of fresh parmesan and pecorino romano)

Serving Additions (optional):

Fresh parsley

Sauteed spinach

2 slices bacon, cooked in the sauce pan prior to making sauce

• In a medium bowl, combine pumpkin, cheese, salt, pepper, and nutmeg. Gently fold in egg white. Once combined, fold in wheat flour, 1/4 cup at a time, followed by the all-purpose flour. (This is when you take care not to overmix!) Dump dough out onto a lightly floured surface and roll into 2-3 1-inch wide logs. Cut into 1/2 inch to 1 inch pieces. 
• Bring a pot of salted water to boil. Add gnocchi in batches and boil until pieces float to the surface (about 3-4 minutes). Repeat with remaining batches.
• In a medium sauce pan, combine milk and cheese(s). Place over medium heat and bring to a simmer. Reduce heat and stir frequently until sauce reduces a bit. You can either add gnocchi to sauce or pour sauce of pasta in individual bowls.