Pumpkin Gnocchi with Creamy Mushrooms for SRC and #squashlove
November 7, 2011 at 7:03 am | Posted in Dinner, Italian, Lunch, Pasta, SRC, Vegetarian | 66 CommentsTags: #squashlove, baby bellas, gnocchi, Mushrooms, oyster mushrooms, pasta, Pumpkin, Pumpkin gnocchi, shiitake
I think I was an Italian Nonna in a previous life. You see, I have this uncanny ability to whip up perfect, homemade pasta, whether it be tortellini, orecchiette, gnocchi, fettuccine, linguine, ravioli, etc…you name it. I was never taught how to make pasta- just watched ONE, yes, ONE, cooking show where they demonstrated pasta making and then two months later, I decided to make ravioli, and it went without a hitch. The pasta was silky – like velvet, and a perfect bite. Not one ravioli opened up during cooking.
Then I made a lasagna from scratch, pasta and all. The guy I was dating at the time lived in a predominantly Italian neighborhood. He insisted we share the lasagna with some of his friends because it was that good. The general consensus was along the lines of;
“Woah, this is betta than my Mutha’s- you didn’t really make this, did you?”
“Come on, Lis, you bought this at Fairway Market, right?” *wink wink*
What the hell?
I’m not bragging, I’m extremely perplexed by this. Don’t get me wrong, I do thoroughly enjoy this ‘gift’. However, I don’t make pasta from scratch as often as I should – and probably won’t still.
Another perplexing part is the speed in which I make it. This is why I’m convinced I was an Italian Nonna in another life. It’s like second nature to me. I kneaded, cut, rolled, cut, and rolled on a fork, approximately 2 lbs of this pumpkin gnocchi, in about 30 minutes last night. It must have looked like someone was fast forwarding me when I was rolling the dough pieces on the fork. I felt like I was on a human hamster wheel, no end in sight, until I picked up that last 1/2-inch piece of dough -PHEW! This is crazy – where did it come from??
Well.this speed came in handy for this month’s Secret Recipe Club. I was assigned the blog, Everyday Mom. I made two recipes prior to this gnocchi.from her blog. The first was early in the month - Slowcooker BBQ beef. Coincidentally, she made this from another blog for the SRC a few months ago. It was gone so fast there was no way I could get a photograph of it without having my hand bit off. Not only that, the recipe has been passed on to several people, a forever recipe for them.
Yes, it was that good. I don’t use a crock pot very often, but now I’ve definitely caught the bug. If you make the Slowcooker BBQ beef, I made two changes to the recipe. I seared the beef prior to adding it to the pot, along with all the fond and juices, and cut the ketchup with tomato sauce. 1 cup each instead of 2 full cups of ketchup.
I had already made the decision that I wanted to bake something, especially with pumpkin, for the #squashlove bloghop, so instead of doing the slowcooker beef again, I chose her pumpkin streusel muffins. Herein lies the problem. Her recipe contains molasses, and I don’t like molasses with pumpkin, as I feel it overpowers it. I also didn’t want to use substitutions like maple syrup, or more brown sugar. This led to me going to a favorite pumpkin muffin recipe of mine, and trying to mesh it with hers. Not to mention, I wasn’t making any old pumpkin muffins, I was making jumbo loaded pumpkin muffins stuffed with cheesecake and topped with a toffee streusel (coming soon!). By the time I was finished and had taken photos, I realized this was nothing like her recipe..not even close.
This is how my pumpkin gnocchi, a last minute..as in VERRY last minute, idea, took shape. She has a recipe for potato gnocchi. I simply substituted pumpkin puree for the potatoes.. a bit of nutmeg for the garlic powder, used 00 flour – and there you have it. I’m so glad I made this, because I’m in love with it. The Creamy Mushroom Sauce I decided on comes from Chef Frank DeCarlo of Peasant and Bacaro restaurants – via, you guessed it, Martha Stewart again. I played with it a bit, tweaking it to my liking. For instance, I’m a multi-mushroom girl. If a dish calls for one type of mushroom, I scoff. I love to mix different varieties, especially since they each have their own special fungi nuances that take that dish to another planet. I used a mix of oyster, baby bella’s, and shiitake’s. I also reduced the butter by half, and cooked the sauce down a lot longer than the recipe calls for, to thicken it. Way too soupy after only a few minutes.
This is the best pumpkin gnocchi and sauce I’ve ever made. PLEASE try this, you will want to give me two big, fat kisses on each cheek, if you do! Oh, and try the Slowcooker BBQ beef too. Trust me – it will be a forever recipe for you too, and well..sometimes dumping everything in a crock pot – then coming home to a hot, flavorful meal, is just too easy to pass up.
Don’t forget to check out Everyday Mom for some yummy recipes, and I’ve got two linky’s for you to click on, this time. The first, the blue frog below to see all the delicious dishes my fellow Group A SRC’ers chose from the blogs they were assigned. The second is for #squashlove. A month long bloghop where everyone cooked or baked something using some kind of squash. Mouth-watering creations so far!
Finally, don’t forget about my giveaway to honor Breast Cancer Awareness, HERE. It’s running until November 14tth 15th, 2011, so leave a comment to enter, and you just might win that baby pink Cusinart food processor. I’m even thinking of adding another so two people can win! Stay tuned!
Secret Recipe Club
November is #squashlove month!
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…
Please join in on the #squashlove fun by linking up any squash recipe from the month of November 2011. Don’t forget to link back to this post, so that
your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove.
Thanks to the below hosts of #squashlove. Be sure to visit their blogs to see their delicious squash creations!
Bakerstreet, Bloc de Recetas, Bon a Croquer, Cafe Terra Blog, Cake Duchess, Elephant Eats, Food Wanderings, Georgie Cakes, Hobby and More, Mike’s Baking, Mis Pensamientos, My Twisted Recipes, No One Likes Crumbley Cookies, Queen’s Notebook, Simply Reem, Skip to Malou, Teaspoon of Spice, The Daily Palette, The Professional Palate, The Spicy RD, Vegan Miam.
Creamy Mushroom Sauce
Pumpkin Gnocchi
2 cups pumpkin puree (fresh or canned)
1 egg
2 to 3 cups 00 or AP flour
1/2 teaspoon salt
Grated, fresh nutmeg, about 1/4 teaspoon.
DIRECTIONS:
1. Put the pumpkin puree in a strainer over a bowl overnight or for at least 2 hours, covered in the refrigerator. Once drained of most water or liquid, cook it down until thick and dry. This will really concentrate the pumpkin flavor in the gnocchi. Let cool.
2. Combine the egg, nutmeg, salt and pumpkin puree until uniform.
4. Add enough of the flour into the pumpkin puree combination to form a soft dough that is not too tacky to work with.
5. Knead the dough for several minutes, until you have a nice, smooth ball. Cut the ball into 4 equal pieces, then roll each piece into a long thin cylinder, about 1/2 inch thick.
6. Cut the rolls into 1/2 inch pieces. Roll pieces in flour, shaking off any excess, if needed. (I keep a bit of the bench flour in a pile at the edge of my work space, just in case)
7. Roll the pieces over a gnocchi board or a fork to give them the ridges.
8. Cook the gnocchi in salted boiling water in small batches until it floats to the surface, about 2-3 minutes, remove and set aside to drain.
9. Toss gnocchi in pan with creamy mushroom sauce, then serve with extra cheese (your favorite Italian hard grating cheese) and julienned sage.
“Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.”
66 Comments »
RSS feed for comments on this post. TrackBack URI
Leave a Reply
-
-
-
-
-
-
-
-
Parsley, Sage and Sweet by Lisa is licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License. -
Get a free blog at WordPress.com | Theme: Pool by Borja Fernandez.
Entries and comments feeds.
That dish looks amazingh and ever so scrumptious! I love the creamy mushroom sauce you served with them.
Cheers,
Rosa
Comment by Rosa May (@RosasYummyYums)— November 7, 2011 #
These look absolutely delicious…you’re right about your pasta making skills
I love the idea of substituting pumpkin for the potato – the colour looks so pretty and can imagine they have a delicious sweetness. Another gorgeous post 
Comment by thelittleloaf— November 7, 2011 #
Wow, this looks wonderful! Great choice!
Comment by Melissa@IWasBornToCook— November 7, 2011 #
this sound delicious!
Comment by AmandaP— November 7, 2011 #
Thank goodness you were a Nonna in another life:) Now we have the benefit of your talent and recipes. These gnocchi do look perfect!
Comment by Just A Smidgen— November 7, 2011 #
OMG! That looks so… so… so… I don’t know an adjective for that gnocchi…
You are indeed talented to the highest degree! I will bookmark this one cause I just HAVE to try it! Thanks for lending us your expertise!
Comment by Renata— November 7, 2011 #
Bravissima! I love squash gnocchi, and grew up eating them. Since going gluten free I haven’t made me, but I so want to try the recipe without wheat flour. Would it work? I better start.
I love that you were a nonna in another life, if you can make a killer risotto, I would think you were a northern Italian nonna.
Love the photos, they make you want to eat the screen.
Comment by Laura— November 7, 2011 #
Oh…I have no doubt there’s a way to make the pumpkin gnocchi gluten free and get a great result. I’m not super familiar with the GF flours to get you started, bur so many GF blogs out there could
Comment by Lisa— November 8, 2011 #
Looks wonderful and I’m impressed with your speed pasta. Looking forward to your muffin post. E’s off on his flight, chat later.
Lisa~~
Cook Lisa Cook
Comment by Lisa~~— November 7, 2011 #
So first of all, enter me in that give away! Pink? Love it. We have a gnocchi board at WS and I really love anything made of wood, and altho I have never made gnocchi, now I HAVE to buy it since I bookmarked this recipe. (I know I can use a fork, but I am a gadget wh#@e!) I love the idea of the many mushrooms. Sounds like fall, even tho its 75 here!
Comment by sweetiepetitti— November 7, 2011 #
I’m jealous of your pasta making skills! I’ve mastered gnocchi and…that’s it. I’m hoping santa brings me the pasta attachment for the kitchenaid so I can try again. These look wonderful and I can’t wait to make them!
Comment by Nichole@CookaholicWife— November 7, 2011 #
Love pumpkin gnocchi. good job!
Comment by The Food Hunter— November 7, 2011 #
Definitely bookmarking. This is one of those dishes that won’t leave me alone until I make it, isn’t it? It looks like the best autumn comfort food ever.
Comment by Suz— November 7, 2011 #
Thanks, Suz! It’s SO< SO good, I ate it for all three meals yesterday – seriously. lol
Comment by Lisa— November 8, 2011 #
That looks so good! I love gnocchi, but have never had pumpkin gnocchi before. It must be divine. Great choice!
Comment by Lesa @Edesia's Notebook— November 7, 2011 #
Can I call you Nonna? I’ve always wanted an Italian grandmother, lol. This looks ridiculously fantastic and comforting! And it would perfect on a day like today
Comment by Liren— November 7, 2011 #
I have to try this, lovely blog and pics too.
Comment by jennifurla— November 7, 2011 #
I am crazy about gnocchi and just as crazy about pumpkin. This would be a dream dish for me.
Comment by Sweet as Sugar Cookies— November 7, 2011 #
Great pasta and you might have been an Italian Nonna in your previous life, who knows. It is much cooler to think that way
I love the color…
It was such a pleasure to cook from your site and get to know you this month
Comment by Ilke— November 7, 2011 #
Lisa, fantastic job, I was wondering about how you made such gorgeous pasta now I know you were Italian in your previous life
. I actually have Italian in my genes maybe I’ll get the pasta making gene like you. I have never made my own before except when those pasta makers were all the rage in the early 90′s. Each pasta recipe you share that you made by hand I get nudged a little closer to trying it out.The sauce sounds really good and the pictures are mouthwatering good too. You really do amaze me at your culinary skills!
Comment by Suzanne— November 7, 2011 #
This pumpkin gnocchi looks beyond amazing! I have never made my own gnocchi but have been really wanting to try. I gotta give this a whirl…it looks so delicious!
Comment by Nutmeg Nanny— November 7, 2011 #
This is a great variation of the recipe. Gnocchi is a family favorite for us because it is so versatile. Glad you had the chance to check out a couple different recipes.
Comment by Kim— November 7, 2011 #
Yes, gnocchi is very versatile! I just pulled a Bubba Gump on a friend about all the ways it can be made (choux paste, potatoes,no potatoes like mine, and all the things you can add to it), and I think it made her dizzy lol
Comment by Lisa— November 8, 2011 #
Beautiful gnocchi recipe! I made gnocchi too, for the first time for #squallove and it’s going to remain as a keeper recipe box. I look forward to making more varieties of pasta! YAY for pasta & YAY for #squashlove. Nice meeting you here.
Comment by georgiecakes— November 7, 2011 #
Wow, homemade gnocchi, so impressive! What a cool dish, this looks delicious.
Comment by sara— November 7, 2011 #
One day you’ll have to give me a lesson how to whip it up quickly. It looks fabulous!
Comment by Barbara Schieving— November 7, 2011 #
Your blog is great. I love the confidence you exude and the passion for your cooking. You’ve convinced me, it was the easy manner and the, can do confidence. I had gnocchi once before and didn’t enjoy it but I am SO making this dish asap. I imagine the flavours of the pumpkin and the mushroons to be heavenly, ooh and the textures. Yup, I’ll be making this v.soon. Thank you x
Comment by India-leigh@aveganobsession— November 7, 2011 #
Love it. I may just try this out with some of the winter squash I just stocked up on at the farmer’s market. The mushroom squash combo is SO classic.
Comment by lo— November 7, 2011 #
Thanks for celebrating Squash Love with us! I may have to give gnocchi another go!
Comment by Annapet (@thedailypalette)— November 7, 2011 #
Pumpkin gnocchi has been on my “list” for such a long time now. I’m definitely coming back for this recipe when I finally get around to making it!
Comment by Megan— November 7, 2011 #
Well I happen to have one pumpkin on the dinning table that has been waiting for a “different recipe” than the usual. I think this is it. I adore gnocchi. And who better to take a recipe from then Nona Lisa
Looks really amazing. And will check the beef recipe.
Comment by Evelyne@CheapEthnicEatz— November 7, 2011 #
OMG these pumpkin gnocchi are absolutely adorable, Love that you show the dough and individual gnocchi before they are cooked. Just beautiful. Love squaslove bloghop!
Comment by foodwanderings— November 7, 2011 #
What beautiful gnocchi! I love the use of squash!
Comment by mjskit— November 7, 2011 #
oh. em. gee. I feel like this is the best thing that I have never eaten. Also, I had no idea gnocchi was that simple! Must, must make this. Having never made pasta of any kind, maybe I’ll discover a secret talent too, or just the opposite.
Comment by Jessica— November 8, 2011 #
I love making pasta – of any kind – your gnocchi looks like a perfect ‘next to do’ dish
Comment by Tandy— November 8, 2011 #
FOOD PORN!!!!
Total and COMPLETE Food porn! LOVE it!!
I so need this now! Va Bene!
Comment by Jessica M. Berardi— November 8, 2011 #
I must add… this is seriously sex for the mouth and eyes….. I’m going to have to make this, and combine it with a burlesque cooking post, but this is quite possibly the sexiest dish I have seen in quite some time!
Comment by Jessica M. Berardi— November 8, 2011 #
This looks totally scrumptious!
Comment by Jenny— November 8, 2011 #
Thank you, Jenny!
Comment by Lisa— November 10, 2011 #
This looks better than any gbocchi I’ve ever had. Thanks so much for posting it and the clear dough photos will be of great help. Can any squash be subbed? I have an acorn on hand I’d like to try.
Comment by Rob— November 11, 2011 #
Thank you, Rob! Yes, Acorn squash would make a lovely substitution, as well as Butternut. Nut sure about the others, but I’ll check it out
Comment by Lisa— November 13, 2011 #
I’m so glad that I discovered your blog and this wonderful gnocchi recipe. So appropriate for this time of the year.
Comment by Karen— November 8, 2011 #
Okay, don’t laugh, but I am sure I was Mme. de Pompadour in a former life which may be why I love books but ain’t such a great cook
And, yeah, I can just tell you were an Italian Nonna… But these gnocchi are drop-dead gorgeous! Or should I say “Gawgeous!” Fabulous and I am so making this! I have only made gnocchi once with only mediocre success and am so dying to make pumpkin gnocchi! Damn, girl, I do need to be your neighbor! Fabulous, just fabulous….
Comment by Jamie— November 8, 2011 #
That’s IT! I am coming over right now. I can probably be there by dinner time, so save me some, ok?
This dish looks marvelous, and two things that my husband hates and I love – pumpkin and mushrooms. I would never get away with making this, but I so wish I could!!
Comment by Jenni— November 8, 2011 #
Lisa, don’t doubt it: you were an italian Nonna in a previous life! how wonderful skills! I’ve never tried to make my own pasta, but I’m quite confident after your comments (maybe I’ll discover an italian-something inside me
Comment by Helena / Rico sin Azúcar— November 8, 2011 #
I love gnocchi, but never had pumpkin ones…yours look great with the mushrooms, nicely paired.
By the way, love your pink macs
Hope you are having a nice week Lisa!
Comment by Juliana— November 8, 2011 #
Great job! Your gnocci looks professional!
Comment by Hezzi-D— November 8, 2011 #
This looks incredible. You could serve this at the best restaurant in town. I’m book marking this for a special occasion dinner.
Comment by Diana @ VeggieNextDoor— November 8, 2011 #
Lisa, you may certainly have been an Italian nonna but you are also so very talented at whipping up things too so that may account for your skill with these delicious dishes
Comment by Lorraine @ Not Quite Nigella— November 9, 2011 #
Superb website…
[...]always a big fan of linking to bloggers that I love but don’t get a lot of link love from[...]……
Trackback by Berny— November 9, 2011 #
THIS looks fantastic. I have to try Pumpkin gnocci. I have only made gnocci once. Hope mine looks 1/2 as good.
Comment by teaandscones— November 9, 2011 #
We make sweet potatoe gnochi about once a week in this house, so I will try it with pumpkin next time instead – I bet it will taste divine! Best, Sandie
Comment by Crumbs of Love— November 9, 2011 #
Huge gnocchi fan and pumpkin ones sound fabulous – i am going to have to try that out.
Comment by Delishhh— November 10, 2011 #
These pumpkin gnocchi looks yummy – what a great seasonal dish. Your stuff is always 4 star restaurant quality. The photos with black background are elegant. Don’t understand the fascination with natural light since most people eat in artificial light. Well done!
Comment by Dan— November 10, 2011 #
I have been looking for good alternatives to potatoes. Ricotta and butternut squash are also good replacement. I should try out pumpkins!
Comment by Victor @ Random Cuisine— November 10, 2011 #
You are hilarious!
I love that you have this crazy-where-in-the-world-did-that-come-from gift. 
Treasure it!!
Comment by Krista— November 10, 2011 #
Use your gift wisely: with power comes responsibility, Spiderman taught me that. I’m jealous of your pasta-making abilities. The one time I attempted making pasta at home, I was convinced that I should never try again because it failed miserably.
Comment by kyleen— November 11, 2011 #
Wowza, good lookin gnocchi! Gonna make it this weekend. Can’t wait!
Comment by Dayana— November 11, 2011 #
To my young Italian nonna (LOL)…you did a wonderful job in convincing a non-gnocchi lover to have at least an entrée of your delicious looking squash delights ;o)
Have a great weekend,
Claudia
Comment by FOODESSA— November 11, 2011 #
Just another talent to add to your list:) I need to try some homemade pasta since I never have. I don’t think I will be a “natural” though. You are always so ambitious and amazing in the kitchen, Lisa!
Comment by Sue— November 12, 2011 #
I was one of the lucky ones to try this gnocchi with mushrooms, and to quote TFN it was, ‘The Best Thing I Ever Ate’ pasta edition !! Pleeeeeaase use your gift more often, like once a week, more often! Was awesome seeing your “gorgeousness” again!
Comment by Jen— November 13, 2011 #
I’ve been wanting a good pumpkin gnocchi recipe and this looks fantastic! Love the mushroom sauce, too. (your gnocchi, btw, look better than the MS gnocchi).
Comment by pragmaticattic— November 13, 2011 #
What a great recipe. Love gnocchi and with pumpkin + creamy mushrooms, then I’m sold! Glad to cook along with you on this squash event.
Comment by Elizabeth @Mango_Queen— November 16, 2011 #
This looks so scrumptious!
Comment by Angie@Angie's Recipes— November 23, 2011 #
I’m in love! I recently posted a pumpkin gnocchi recipe but it seriously doesn’t compare! YOURS is on my list lady!
Comment by Heidi / foodiecrush— November 23, 2011 #
Mmmmmm, this sounds so decadent! I love pumpkin anything, this will be a must on pour family rotation!
xo
Katie
Comment by Katie @ Epicurean Mom— December 13, 2011 #