Pumpkin And Squash Gnocchi Recipe
Toasted Sesame Beurre Blanc, Crisp Ginger Spiced Pumpkin Seeds and Pecorino
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Ingredients
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Gnocchi
Toasted Sesame Beurre Blanc
Crisp Ginger Spiced Pumpkin Seeds
Garnish
Method
Gnocchi Preparation
- 1
Prepare the Dough
In a large bowl, combine the pumpkin puree, mashed butternut squash, flour, egg, and salt. Mix until a soft dough forms.
- 2
Shape the Gnocchi
On a floured surface, roll the dough into long ropes, about 1/2 inch thick. Cut the ropes into 1-inch pieces to form gnocchi.
- 3
Cook the Gnocchi
Boil a large pot of salted water. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Toasted Sesame Beurre Blanc
- 4
Make the Sauce
In a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and sauté until translucent. Pour in the white wine and reduce until almost evaporated.
- 5
Finish the Sauce
Reduce heat to low and whisk in the remaining butter, one piece at a time, until the sauce is creamy. Stir in sesame oil and season with salt and pepper.
Crisp Ginger Spiced Pumpkin Seeds
- 6
- 7
Bake the Seeds
Spread the seeds on a baking sheet and roast for 10-15 minutes, until golden and crispy.
Assembly
- 8
Combine and Serve
On a plate, arrange the cooked gnocchi, drizzle with the sesame beurre blanc, and garnish with crisp ginger spiced pumpkin seeds and grated Pecorino cheese.
