Pumpkin Walnut And Blue Cheese Gnocchi Recipes
BLUE CHEESE GNOCCHI
Creamy and soothing, this warming bake makes a great standby for friends and family
Provided by John Torode
Categories Dinner, Main course
Time 15m
Number Of Ingredients 5
Steps:
- Cook the gnocchi in a large pan of boiling water according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any excess water.
- Put the crème fraîche in a small ovenproof dish with the grated parmesan. Add the hot, drained gnocchi and spinach and give everything a good stir. Crumble the blue cheese over and season with ground pepper.
- Slide the dish under a hot grill until the cheese is bubbling and golden. Serve immediately.
Nutrition Facts : Calories 394 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
PUMPKIN WITH WALNUTS AND BLUE CHEESE
Don't hold off on serving pumpkin, thinking it can be only the finale to dinner. Bring it to the forefront with this unique and lovely side dish that will garner you lots of recipe requests. —Laurie Bock, Lynden, Washington
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place pumpkin in a greased 15x1x1-in. baking pan; drizzle with 2 tablespoons oil and sprinkle with salt and pepper. Bake 30-35 minutes or until tender. , In a large skillet, saute onions in remaining oil until tender. Add walnuts; cook 3-5 minutes longer or until toasted., Place pumpkin on a serving platter. Top with onion mixture. Sprinkle with blue cheese and sage.
Nutrition Facts : Calories 154 calories, Fat 11g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 500mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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- In a blender, purée the roasted pumpkin. Add the ricotta, egg and Parmesan cheese. Season and blend until combined.
- Transfer the purée from the blender to a bowl. Mix in the flour with a wooden spoon until the mixture forms a soft dough.
- Place dough on a floured surface and divide into four pieces. Roll each piece into a 1.5cm-thick log. With a floured knife, cut log into 2cm pieces. At this stage, the gnocchi can be dusted with flour, covered with cling film and set aside or chilled until required.
- Dry-fry the walnuts in a large pan until toasted, then remove. Add pancetta to the pan and fry until crispy and the fat has been released. Add sage and cook until crispy.
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- Cook the potatoes in a saucepan of boiling water for 20-25 minutes or until tender when tested with a skewer; avoid testing too much as this will cause the potatoes to absorb water. Drain well, then set aside until just cool enough to handle. While the potatoes are still hot, use your fingertips to peel them. Using a potato ricer, puree the potatoes into a large bowl. Allow to cool slightly.
- Add the flour and salt to the potatoes, then use your hands to knead the mixture until a soft dough forms. If the mixture is still sticky, add a little more flour, but be careful not to add too much or the gnocchi will be heavy and tough. Turn the dough onto a lightly floured surface.
- Cut the dough into six even-sized pieces. Using your hands, gently roll each piece out to form a log about 1cm wide. Using a lightly floured knife, cut each log into pieces 1.5cm long. Working with one piece at a time, sit it, cut side down, on your index finger then roll the tines of a fork (facing upwards) over the other end and the sides of the gnocchi (wrapping it around your finger) to form a neat, rounded dumpling shape. The indentations from the fork and your finger create a textured surface, which will help sauces to cling to the cooked gnocchi.
- Bring a large saucepan of salted water to the boil. Add half the gnocchi and cook over high heat until they rise to the surface. Continue cooking for another 10 seconds, then remove the gnocchi with a slotted spoon, draining well, and transfer to a large plate or tray. Repeat with the remaining gnocchi.
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- In a large nonstick skillet, cook pancetta until brown and crisp, careful not to burn. Remove to paper towel-lined plate and set aside.
- In a large skillet, add the Gorgonzola, milk, butter and a couple of pinches of salt, and turn heat on to low. Stir with a wooden spoon, and as it begins to melt, start smashing it with the back of the spoon, incorporating it with the milk and butter. Cook for a minute or two until the sauce has a creamy consistency. Take off the heat until ready to drain the gnocchi.
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- First, make the ricotta gnocchi: in a large bowl, combine the ricotta, egg, Parmesan cheese, salt and garlic. Mix very well before adding flour.
- Next, very gently stir in the flour. Stir until just combined, don’t over-mix, and be sure to be light with the dough.
- Now, flour the counter with excess flour, and scoop out one-quarter of the dough. Dust flour lightly on top, and with flour-dusted hands, gently roll the dough into a 1” log. Using a knife, cut the dough into gnocchi pieces and place on a floured plate. Repeat the process for the remaining dough for a total of about 50 gnocchi.
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