🎥 How to make Pumpkin Spiced Gnocchi | HD

Directions 📝

Homework: Two Hours Before Class 📖

1. Preheat your oven to 375F. In a small pan over low heat, melt 1 stick and 2 tablespoons of butter.

2. Set aside 2 tablespoons of melted butter for class. Toss the squash with the remaining 1 stick of melted butter, a pinch of salt, and a sprig of sage. Spread onto a foil-lined sheet tray and roast until very tender, about 1 hour.

PREP 🔪

1. Remove the ricotta from its packaging and set in a large mixing bowl. Mix in the egg, ¼ cup grated Parmesan, the melted butter, and a pinch each of Balinese Truffle Salt and pumpkin spice mix.

2. Set aside ¼ cup of the 00 flour. Add the remaining flour to the ricotta mixture and fold until just combined. Cover and set aside.
3. In a medium pan over medium heat, melt ¼ stick of butter. Coarsely chop the pumpkin seeds and add to the melted butter, along with the remaining sage. Stir until the seeds are browned, the sage is crispy, and the butter is caramelized. Use a spoon to drain and transfer to a plate, then add pumpkin spice mix to taste, along with the garlic streusel and lime zest and stir to combine. Season with Balinese Truffle Salt and set aside.
4. Transfer the roasted squash to a blender along with its browned butter and the miso seasoning. Blend with the speed on high until smooth, adding a splash of water to thin as necessary. Transfer to a bowl and set aside.
5. Bring a large pot of water to a boil over high heat.
6. Meanwhile, dust your work surface with the reserved flour. Transfer the gnocchi dough to your work surface, and dust the top of the dough with flour to prevent sticking.
7. Break the dough into quarters and roll into thin “snakes,” starting in the center and working your way outward. Slice the snakes into ½ inch-long dumplings. Repeat with the remaining dough.

HOW TO COOK 🍳

1. Season the boiling water with kosher salt. Blanch the gnocchi until they float, about 2-3 minutes, setting aside 1 cup of pasta water.

2. Transfer the cooked gnocchi to a large saute pan over medium heat. Add the squash puree and toss, adding the reserved pasta water to thin as necessary.
3. Plate the pumpkin spiced gnocchi and top with the seeded streusel. Finish with a few slices of Truffle Carpaccio. Time for the first taste! Congratulate yourself on making something so delicious by hand. Thank you Chef Joe!!!!