Pumpkin Gnocchi Recipe
gnocchi | roasted squash | fontina & sage mornay | parmasean | breadcrumbs
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Ingredients
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Gnocchi
Mornay Sauce
Topping
Method
Gnocchi Preparation
- 1
Prepare the Dough
In a large bowl, combine pumpkin puree, flour, egg, and salt. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.
- 2
Shape the Gnocchi
On a floured surface, divide the dough into four pieces. Roll each piece into a long rope about 1/2 inch thick. Cut each rope into 1-inch pieces. Optionally, use a fork to create ridges on each piece.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Mornay Sauce Preparation
- 4
- 5
Add Milk
Gradually whisk in the milk, bringing the mixture to a simmer. Cook until thickened, about 3-4 minutes.
- 6
Incorporate Cheese and Seasoning
Remove from heat and stir in fontina cheese, sage, salt, and pepper until the cheese is melted and the sauce is smooth.
Assembly and Baking
- 7
Combine Gnocchi with Mornay Sauce
In a large baking dish, combine the cooked gnocchi with the mornay sauce, ensuring all gnocchi are well-coated.
- 8
Prepare the Topping
In a small bowl, mix together breadcrumbs, grated Parmesan, and olive oil until the breadcrumbs are evenly coated.
- 9
Bake
Sprinkle the breadcrumb mixture over the gnocchi and bake in a preheated oven at 375°F (190°C) for 20-25 minutes until golden and bubbly.
