Gnocchi D'autunno Recipe

Prepare pumpkin puree

If using fresh pumpkin, roast 1 small sugar pumpkin or kabocha halved, seeds removed, cut-side down on a baking sheet at 400°F (205°C) for 35–50 minutes until very tender. Scoop flesh and puree in a food processor, then strain in a fine sieve or cheesecloth for 20–30 minutes to remove excess moisture. Measure 2 cups of well-drained puree.

In a large bowl combine the drained pumpkin puree, ricotta, egg, grated Parmesan, salt, pepper and nutmeg. Mix until smooth and homogeneous.

Add 1 1/2 cups of the flour to the pumpkin mixture and fold gently until it just comes together. Turn the dough out onto a lightly floured surface. If the dough is sticky, sprinkle remaining up to 1 cup flour a little at a time—use only enough to make a soft, slightly tacky dough. Avoid overworking to keep gnocchi tender.

Divide the dough into 4 pieces. Roll each piece into a 3/4–1 inch diameter rope on a lightly floured surface. Cut ropes into 3/4-inch pieces. If desired, roll each piece across the tines of a fork or a gnocchi board to create ridges; dust with a little flour to prevent sticking.

Bring a large pot of salted water to a gentle boil. Drop gnocchi in batches, stirring gently to prevent sticking. They are cooked when they float, about 2–3 minutes. Use a slotted spoon to transfer to a paper towel-lined tray while you finish the rest.

In a large skillet over medium heat, melt 3 tablespoons butter. Add the cooked gnocchi in batches and sauté 2–3 minutes per side until they are lightly golden and slightly crisp on the edges. Keep warm in a low oven if needed.

In a medium skillet over medium heat, melt 1 tablespoon butter. Add the diced pumpkin and a pinch of salt; sauté 3–4 minutes until starting to soften.

Add the pear slices and sauté another 2 minutes until the edges begin to soften. Sprinkle brown sugar and cinnamon over the fruit and pumpkin; stir to coat.

Add the apple cider or white wine and lemon juice. Increase heat slightly and cook until the liquid reduces to a glossy syrup and the pears and pumpkin are tender but hold their shape, about 3–5 minutes. Taste and adjust salt if needed. Keep warm.

In a small saucepan over low heat combine the heavy cream and crumbled Gorgonzola. Stir constantly until the cheese melts and the mixture becomes smooth and creamy, about 3–5 minutes. If the sauce seems too thick, whisk in up to 2 tablespoons milk to reach a spoonable consistency.

Remove from heat and stir in 1 tablespoon of saba (or balsamic glaze) and season lightly with black pepper. Taste and add more saba for a sweeter tang if desired. Keep warm on very low heat; do not boil.

Heat a small dry skillet over medium heat. Add the cleaned, dry pumpkin seeds and dry-toast, stirring frequently until they begin to pop and turn golden, about 3–5 minutes. Add 1 teaspoon olive oil and 1/4 teaspoon sea salt, toss for 30 seconds, then transfer to a bowl to cool.

Warm plates. Spoon a thin pool of the warm Gorgonzola Saba sauce onto each plate (about 2–3 tablespoons).

Place a portion of seared pumpkin gnocchi (about 12–15 pieces) on top of the sauce. Arrange several slices of the pear-candied pumpkin around and on top of the gnocchi.

Drizzle 1 teaspoon saba (or balsamic glaze) over the assembled plate for a glossy finish and a sweet-tangy contrast. Scatter toasted pumpkin seeds over the top.

Garnish with a few torn fresh sage leaves (you can briefly crisp them in the butter in the gnocchi pan for 10–15 seconds if desired) and a light dusting of grated Parmesan and freshly ground black pepper.

Serve immediately while warm.