From One Star Rezdôra in New York comes this warming recipe for pumpkin gnocchi, an Emilia-Romagna classic. Active Prep: 45 min. Difficulty: Medium
Gnocchi
- 130g (1 cup) butternut squash, drained overnight (in kitchen towel, important)
- 250g (about 1 1⁄2 cups) 00 flour (AP flour can be substituted)
- 1⁄4 tsp fresh grated nutmeg
- Extra 00 bench flour
Mix all ingredients in a large bowl until well combined. If a little wet, add an additional dusting of 00 flour. With additional bench flour, roll the gnocchi dough into a cigar shape and cut 1/2" (1.27cm) pieces. Flour your hands, roll the cut pieces into little spheres, then roll on the back of a fork. Roll the whole dough out and store the gnocchi on a sheet tray dusted with semolina (or you can freeze immediately and store in plastic bags).
Sauce
- 2 tbsp unsalted butter
- 3 sage leaves
- 1 slice of prosciutto, cut thinly
- Pasta water to assemble sauce
- Parmigiano to finish
- Kosher salt to taste
Have a pot of boiling, salted water ready and add the gnocchi (3 min cook time if fresh, 4 min if frozen). In the meantime, in a medium saucepan, under medium heat, add the butter. Cook until slightly browned, then add some pasta water, the sage, and prosciutto. Drain the gnocchi directly into the sauce, cook for an additional 15 seconds and toss well. Plate with shavings of Parmigiano. As chef Stefano Secchi says, "tanta roba!"
Hero image courtesy of Rezdôra
