Pumpkin Gnocchi is an easy pasta to make. No eggs, no fat, nothing really but pumpkin, seasonings of choice, and flour. How simple is that? And yet..the result is a faintly pumpkin-y pasta dumpling that goes with anything. Use it as a side, or a main course …and I am thinking it would be amazing added to soup.
The thing is that I have been getting behind on grocery shopping. We have pretty much had to make do with the scraps and bits left on the empty pantry shelves. In fact, the refrigerator echoed the other day. I swear it did. No reason for me not to go, just still run down from the surgery and then the potassium issues. I am so blessed with work right now that it is easy to get behind on things like groceries! That is how I found myself with a group of intense faces in front of me and a clock behind me that said “SUPPERTIME!”
Grabbed a can of pumpkin and the thing of flour and started throwing things together and this is what happened:
Look at the colors in that! The dish is Autumn personified. I love it. I wanted a smoky flavor that would reflect all that is Fall. Spicy, earthy, and easy. I think I got it. And this is my entry to Presto Pasta Nights, hosted this week by Sara of I’m a Food Blog
Applewood smoked bacon, onions, roasted red peppers, chipotle, and smoked olives are sauteed in olive oil and finished with just a splash of maple syrup. Diced fontina gets sprinkled on top and the whole thing takes less than 30 minutes.
The roasted red peppers were commercial, as were the smoked olives. I got mine at the grocery store but if you can’t find them I think Amazon carries them. I also found these chipotle smoked olives which sound amazing.
You can make these a day ahead and store them in the refrigerator for a really quick meal.
I hope you like this as well as I do.
- 1 (15 oz.) can solid pack pumpkin or two cups of homemade pumpkin puree, drained
- 1 tsp finely grated lemon zest
- 3 cups flour or enough to make a soft dough
- Pinch of salt
- Mix together until you get a soft, kneadable dough. You want it to be the texture of soft Play-do.
- Cut in about 5 or 6 parts and roll each part out into a 3/4 inch thick rope
- Slice in pieces about 1/2 inch thick
- You can use a fork to make a design, or not as you wish
- Spoon gnocchi into water that is at a slow boil
- Cook until done, it will come up to the surface and float there. Just take that batch out with a slotted spoon and add the next batch until all are cooked.
- Toss with Smoky Chipotle Sauce
Smoky Chipotle Sauce
- 1/2 cup smoked green olives, sliced
- 1/2 cup roasted red peppers, chopped
- 6 slices of applewood smoked bacon
- 1 tsp of dried chipotle, more or less to taste
- 1 onion chopped
- Pinch of cinnamon
- 1/4 cup olive oil, smoked olive oil if you have it
- 2 tbs of maple syrup (more or less to taste)
- 4 oz fontina, diced
- Simmer everything but the maple syrup and fontina in a pan on low heat until the onions are cooked
- Stir often, don’t let anything caramelize
- Stir in the maple syrup and simmer for another minute or two. Taste and adjust seasonings
- Pour over cooked gnocchi and toss
- Sprinkle with fontina