Pumpkin Walnut Gnocchi
serves 10
A lovely side dish or good use for leftover cooked pumpkin.
2 cups roasted pumpkin purée, well-drained
2 cups all-purpose flour
½ cup finely ground walnuts (or walnut flour)
1 large egg
1 tsp. sea salt
Extra-virgin olive oil for pan frying
On a clean work surface, mound the flour, ground walnuts, and salt; make a well in the center. Add pumpkin purée and egg to the well. Use a fork to combine, then use your hands to knead mixture into a smooth dough, about 1 minute. Let rest 10 minutes. Divide dough into 4 pieces and roll each piece into a long rope; cut into roughly 1-inch lengths. Transfer gnocchi to a tray and toss with a little flour to prevent sticking.
In a large saucepan, bring about 6 cups of salted water to a boil. Working in batches, add gnocchi to boiling water and remove when they float. Transfer to an oiled rimmed baking sheet; repeat with remaining dough. (Can be made ahead to this point; reserve cooking water. Return water to boiling and reheat gnocchi, then drain.) In a skillet, heat olive oil to shimmering; add gnocchi and sauté, stirring, until golden brown.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
