Pumpkin Buckwheat Gnocchi Gratin Recipe
A version of pumpkin gnocchi, with the addition of buckwheat flour to add a little bit of a nutty flavor. I’ve been asked if you can make pumpkin gnocchi with canned pumpkin, and the answer is yes, of course. This would be wonderful with sauteed in browned butter and almonds. Here, I’ve used it in a baked gratin with a little arugula.
Summary
Preparation Time45 MinCooking Time5 Min
Ready In50 MinServings4
Ingredients
| Pumpkin | 1 15 Ounce (For the gnocchi:) | |
| Buckwheat flour | 1/2 Cup (16 tbs) (For the gnocchi:) | |
| 3/4 cup all-purpose flour, plus more for dusting | ||
| Reggiano parmigiano | 1/2 Cup (16 tbs), grated (For the gnocchi:) | |
| Kosher salt | 2 Teaspoon (For the gnocchi:) | |
| Nutmeg | 1/2 Teaspoon (For the gnocchi:) | |
| Butter | 1 Tablespoon (For the gratin:) | |
| Light cream | 1 1/2 Cup (16 tbs) (For the gratin:) | |
| Arugula | 2 Cup (16 tbs) (For the gratin:) | |
| Kosher salt and freshly ground pepper | ||
| Reggiano parmigiano | 1/2 Cup (16 tbs), grated (For the gratin:) | |
| Panko bread crumbs | 1/2 Cup (16 tbs) (For the gratin:) | |
| 1/4 cup toasted almonds, coarsely chopped | ||
Directions
Bring a large pot of water to a boil. Season with salt.
Preheat the broiler.
Place all of the ingredients in a bowl or directly on the counter and mix together. You will have a very sticky dough. Place the dough on the counter, and using flour to keep it from sticking, form it into a large ball. You want to use as little flour as possible to keep the gnocchi light and tender, so don’t work the dough too much as it will continue to absorb flour. Coat it with just enough flour to allow you to handle it.
Take a grape-size piece of the dough and place it in the boiling water. It should sink, and then float to the surface. If it breaks apart, you will need to add more flour to the dough. If it sinks and then floats, you can form the gnocchi.
On a floured countertop, take about 1/4 cup of the dough and, using the palms of your hands, roll it out into a 1/2 inch (thumb size) log. The dough will be quite sticky, so you will need to coat your hands with flour. As this particular gnocchi dough is quite sticky, it is easier to do this if you do it in small amounts. Cut the log into 1 inch lengths and place the individual gnocchi on a floured sheet pan. Continue to shape all of the dough into individual gnocchi.
Working in batches so as to not overcrowd the pot, place the gnocchi in the boiling water. They will sink, and then rise to the surface when they are done; scoop them out with a slotted spoon and place on a clean sheet pan. At this point, they can be frozen if you are not using them immediately.
Coat the bottom and sides of a 13x9 baking dish. Place the gnocchi in the dish. Heat the cream in a medium saucepan until just simmering; add the arugula and cook just until wilted. Season with salt and pepper. Pour the cream mixture over the gnocchi, then top with the parmigiano reggiano and bread crumbs. Place under the broiler until the cheese and crumbs are golden brown. Top with chopped almonds and serve.
Preheat the broiler.
Place all of the ingredients in a bowl or directly on the counter and mix together. You will have a very sticky dough. Place the dough on the counter, and using flour to keep it from sticking, form it into a large ball. You want to use as little flour as possible to keep the gnocchi light and tender, so don’t work the dough too much as it will continue to absorb flour. Coat it with just enough flour to allow you to handle it.
Take a grape-size piece of the dough and place it in the boiling water. It should sink, and then float to the surface. If it breaks apart, you will need to add more flour to the dough. If it sinks and then floats, you can form the gnocchi.
On a floured countertop, take about 1/4 cup of the dough and, using the palms of your hands, roll it out into a 1/2 inch (thumb size) log. The dough will be quite sticky, so you will need to coat your hands with flour. As this particular gnocchi dough is quite sticky, it is easier to do this if you do it in small amounts. Cut the log into 1 inch lengths and place the individual gnocchi on a floured sheet pan. Continue to shape all of the dough into individual gnocchi.
Working in batches so as to not overcrowd the pot, place the gnocchi in the boiling water. They will sink, and then rise to the surface when they are done; scoop them out with a slotted spoon and place on a clean sheet pan. At this point, they can be frozen if you are not using them immediately.
Coat the bottom and sides of a 13x9 baking dish. Place the gnocchi in the dish. Heat the cream in a medium saucepan until just simmering; add the arugula and cook just until wilted. Season with salt and pepper. Pour the cream mixture over the gnocchi, then top with the parmigiano reggiano and bread crumbs. Place under the broiler until the cheese and crumbs are golden brown. Top with chopped almonds and serve.
Chef
