Pumpkin Gnocchi with Kale & Italian Sausage

Pumpkin Gnocchi with Kale & Italian Sausage 

Savor the cooler weather moments with this hearty and delicious pumpkin gnocchi. Using our Sonora 00 soft wheat flour, the nuttiness paired with the sweet, earthiness of the pumpkin is sure to create all the coziness for your dinners this fall season.

Yield: 60 Gnocchi (5-6 servings)

Download a printable version of the recipe here. 

Gnocchi:

425g pumpkin puree (canned or fresh)

345g BSM Sonora 00 flour

2 large egg yolks

85g grated parmesan cheese

30g extra virgin olive oil  

10g salt

Bench flour:

100g BSM/Oatman Blue Beard Durum flour

Sauce:

1lb ground Italian sausage (optional)

1 large onion (small diced)

5 cloves garlic (minced)

5 cups fresh kale (chopped)

2 ½ cups chicken stock (or vegetable)

¾ cup dry white wine

½ cup pumpkin puree

1 cup heavy cream

4 Tbsp fresh sage (finely chopped)

pinches of nutmeg (optional)

Salt & pepper to taste

Garnish:

grated parmesan

In a large mixing bowl, combine all of the dry ingredients including the grated parmesan. Pour the dry ingredients onto your work surface, and make a well in the center of the dry mixture that is about the size of your hand. Add to the well the pumpkin puree, eggs, and olive oil. Take a fork and begin to gradually whisk in the wet ingredients with the dry ingredients in a circular motion. Mix until it has form one sticky mass of dough, and use a bench knife to scrape and flip the dough several times on your work surface. Shape the dough into a rough rectangle of no precise measurement. Cover with a towel and allow to rest for 20 min before using.

 Shaping method:

Generously dust a work surface with the durum flour. Using a bench knife, divide the dough into 1-inch strips. Begin to roll each dough strip into the durum flour to prevent sticking, and roll out into 1-inch thick logs. Using the bench knife, cut 1-inch pieces from each log. Roll the individual dough pieces gently with the palm of your hand, dusting with more durum flour, to form small ovals. Using a gnocchi board if you have one, dust the board with durum, and roll each dough piece downward and away from you with your thumb. Here is a video on how to roll gnocchi. Add more flour when needed to prevent sticking. Place the finished gnocchi pieces onto a parchment-lined sheet tray. *Alternatively, you can use a fork to press and roll the gnocchi if you do not have a gnocchi board.

 Cooking method:

Bring a pot of water to a rolling boil. Salt the water generously. Work in batches by adding 8-10 gnocchi at a time to the boiling water. Allow the gnocchi to cook until they begin to float to the top, about 4min. Remove from the water with a kitchen spider or large slotted spoon, and place in a bowl. Drizzle with olive oil to prevent the gnocchi from sticking to one another.

Optional: Sauté or fry the gnocchi after boiling depending on your preference. Be sure to use a generous amount of olive oil in your pan if planning to sauté as this will prevent sticking.

Sauce (optional):

On medium-high heat, brown the Italian sausage with the chopped onion in a large Dutch oven or large, deep pan. Add the garlic and pumpkin puree, stir to incorporate, then continue to cook for 2 min. Deglaze the pot with the dry white wine, scraping the bottom to pick up any brown bits. Lower the heat to medium, add the stock, heavy cream, and sage to the pot. Reduce for about 7 min. Add the chopped kale and gnocchi, folding into the mixture to coat. Allow to cook on low until the sauce starts to thicken, about 7min. Add the nutmeg, then salt and pepper to taste. Serve warm and with a generous amount of grated parmesan!