Pumpkin Gnocchi with Fontina Sauce


 
 

4 to 6 Servings

   Pumpkin Gnocchi:

• 1 small pumpkin (about 2 to 3 pounds), peeled, seeded and cut into large chunks (substitute ‡ cup canned pumpkin)
• 1-1/2 pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender
• 1/2 cup grated Parmigiano Reggiano
• 1 large egg
• 1 teaspoon salt
• pinch ground nutmeg
• 1-1/4 to 1-1/2 cups all-purpose flour
• 1/3 cup toasted pumpkin seeds to garnish
• 1 ounce thin shavings Parmigiano Reggiano to garnish
  

   Fontina Sauce:

• 8 ounces Fontina cheese, cut into small cubes
• 1/2 cup heavy cream
• 1/4 cup (4 tablespoons) butter
• 1/4 cup Parmesan cheese

1. Preheat oven to 400 degrees F. If present, remove the stem from the pumpkin or squash, then sliced between the vertical grooves to produce thick, half-moon slices. Scrape and discard the stems and strings. Place the squash in on layer on their sides on a large non-stick baking sheet. Roast until a knife can easily enter the flesh, about 25 minutes. Let cool slightly.

2. When cool enough to handle, scrape the flesh from the skin into a sieve. Using a rubber scraper or spatula, work the squash through the sieve into a bowl. Measure 1 ‡ cup of puree and save the remaining for another use, a risotto perhaps.

3. Allow the cooked potatoes to cool slightly, then carefully peel while holding potato with a kitchen mitt. While still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding. Add the pumpkin puree, cheese, egg, salt, nutmeg and mix well. Gradually add in enough flour to form a smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork.

4. Divide the dough into 6 equal pieces. Roll 1 piece out to a rope about ‡ an inch in diameter. Using a knife, cut the rope into 3/4' -inch segments. Hold a fork upright on your work surface with the tines curved toward you. Gently roll 1 segment of dough against the tines to mark it lightly with ridges. Transfer to a lightly floured baking sheet and repeat until all the dough is used. Refrigerate the gnocchi, uncovered, until ready to cook. The gnocchi will keep, refrigerated, for 1 day.

5. When ready to serve, prepare the Fontina Sauce, combining the cheese, cream, butter and Parmesan in a double boiler or a bowl in a saucepan of simmering water. Heat, stirring occasionally, until the cheeses have melted and the sauce is smooth and hot.

6. In the meantime, start boiling water for the gnocchi, and when the sauce is about halfway done, put in the gnocchi. Drain cooked gnocchi and coat with a little olive oil.

7. Pour sauce over the gnocchi, garnish with the pumpkin seeds and Parmigiano shavings.