Description
Fluffy, pillowy pumpkin gnocchi with earthy caramelized mushrooms, rosemary and Parmesan. An easy, warming dish for chilly winter nights!
Ingredients
- FOR THE GNOCCHI:
- 1 cup Ricotta Cheese
- 1 cup Pumpkin Puree
- ¼ cups Grated Parmesan
- 2 Eggs, Room Temperature
- 1 teaspoon Salt
- 2-½ cups All-purpose Flour, Or More As Needed
- FOR THE MUSHROOMS:
- 4 Tablespoons Butter
- 8 ounces, weight Cremini Mushrooms, Sliced
- 3 cloves Garlic, Chopped
- 1 teaspoon Rosemary, Chopped
- Salt And Pepper, to taste
- 1 dash Balsamic Vinegar
Preparation
To make the pumpkin gnocchi, whisk ricotta cheese, pumpkin puree, Parmesan, eggs and salt until smooth. Add 2 cups of the flour and mix together.
The dough will be quite sticky at this point. Add another 1/2 cup of the flour and mix together just until combined. Avoid overworking the dough.
If the dough is still very sticky, continue adding a little flour at a time until you have a very soft, sticky dough that can still be formed into a log. Add no more than 4 cups of flour.
Bring a point of salted water to boil on high heat. Divide the dough into 4-5 large pieces and roll each into a log. Cut the log into pieces that are approximately as wide as your fork. The gnocchi can be boiled in water at this time. Alternately, you can dust the gnocchi with a little flour and push it up over the tines of the fork with your finger to create ridges.
For the caramelized mushrooms, melt butter over medium heat in a large skillet. Add sliced mushrooms in a single layer and brown for about 2 minutes.
Meanwhile, add gnocchi to the boiling salted water.
Add chopped garlic and rosemary, salt and pepper to the mushrooms and stir to combine. Continue to cook for another minute. Add a dash of balsamic vinegar and stir to combine. Once the gnocchi floats to the top, remove them from the water with a slotted spoon and drop them straight in the skillet with the mushrooms. Cook for 2 minutes until the gnocchi is slightly browned.
Sprinkle some Parmesan on top and serve immediately.
