I ♥ FALL.
I ♥ the yummy Pumpkin Cream Cheese Gobs you see up above ↑ (gluten-free and vegan).
I ♥ slipping into my favorite boots.
And I ♥ when totally a totally awesome chef sends me a recipe that completely rocks my world. Like this:
OMG, right? Here are the goods, straight from Executive Chef David Boyle at Davio’s Northern Italian Steakhouse in Philadelphia, PA. Gawd, I love that man.
Keywords: boil entree gluten-free pumpkin
- 2 pounds (about 3 large) Idaho potatoes, scrubbed and boiled in skins until tender
- 1/2 cup pumpkin puree
- 1/2 cup finely grated Parmesan cheese
- 1 egg
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 2-3 cups of rice flour
- Salted water, for cooking gnocchi
Allow the cooked potatoes to cool slightly, 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, cinnamon, allspice, salt and pepper and mix well. Gradually add in enough rice flour to form smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork.
Bring a large pot of salted water to a rolling boil.
Cut the dough into 10 equal pieces and place 1 piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, cut the small 1/2 inch cubes. Repeat with each piece of dough, setting formed gnocchi on a floured baking sheet.
Immediately add the gnocchi to the boiling water and continue cooking for 2 to 3 minutes once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or skimmer and set aside briefly while making the your favorite sauce.
I am SOOOOO making this recipe this week! And, hey, if you are in the Philadelphia area, then go give Chef David a kiss for me!
Tell me: What’s your favorite part about fall?