Chef Melissa Makarenko - Resto Gare September 8, 2014
Pumpkin Gnocchi
- 3 lbs of pumpkin purre also us purée roast yams.
- 1/4 tsp nutmeg, ground
- 2 oranges, zest end only
- 1 lemon, zest end only
- 2 eggs, whole
- 2 l all purpose flour, maybe more
- 70 ml kosher salt
- 1/4 cup of sage. Chifffonade
- 1/4 parsley, chiffon add
1) by hand mix all ingredients except for the flour. Add the flour in stages be sure to fold in not over mixe. Once combine the dough should be spiky but not liquid. Sprinkle generously with more flour and allow to rest for 20 min. Mean while get a pot of salted water, large and a deep bottom.
2) On a flour surface press out the dough bad cut into desired shape and size. Toss in more flour and spread out on sheet pan. Drop into simmering water and cook for 2 minutes. Pull form water plunge into and ice bath, once cool pull from ice bath and toss with oil. Allow to dry on a sheet pan.
3) In a hot fry pan sauté gnocchi with oil and butter. Deglaze with white Finish gnocchi with wilted Kate Parmesan and cambonzola and butter.