Pumpkin Gnocchi -- it’s a fun way to incorporate fall flavors into your holiday dishes, courtesy of Cru Cellars in South Tampa.
Pumpkin is substituted for potato and Greek yogurt takes the place of the traditional ingredient, ricotta cheese.
One more unique addition -- Harissa.
This is a North African Spice Paste, and Executive Chef Brad Sobo makes his own.
"Ours uses arbol chilies, ancho chilies, cumin, cardamom and a little blend of garlic as well," said Sobo.
And of course there is a wine suggestion to pair with pumpkin gnocchi—it’s a lighter-bodied red from Sicily.
It’s Tenuta delle Terre Nere.
"The wine is called Nerello Mascalese," said Wine Director Zachery, “think of it as a Pinot Noir on steroids.”
- 4 1/3 Cups Pumpkin Puree
- 1 1/3 Cups Greek Yogurt
- 1 Tablespoon Salt
- 1 ½ teaspoons Black Pepper
- 2 Eggs
- 4 Cups Flour, more as needed
- Harissa Paste (or chili paste of your choosing), to taste
- 3 Ounces Toasted Pumpkin Seeds
MINT AND LEMON YOGURT
- 2 cups Greek Yogurt
- Juice and Zest of 2 Lemons
- 2 Tablespoons Finely Chopped Mint
Combine pumpkin puree, yogurt, salt, pepper, and egg in bowl and mix thoroughly.
Add flour 1 ½ cups at a time mixing gently till dough comes together.
More flour may be needed. Dough should hold shape and not be sticky.
Working in small batches, move dough to floured surface and roll into tubes ½ inch in diameter.
Cut dough into ½ inch portions for each gnocchi.
Gnocchi can be frozen for later use.
To cook gnocchi place in boiling salted water until gnocchi begins to float-- approximately 3 minutes.
Heat sauté pan and add butter garlic and shallots.
Once hot, place gnocchi in pan to brown, moving to make sure they do not stick. Add 1 ½ tsp chili paste.
For yogurt, combine mint, zest, juice, and yogurt in mixing bowl.
Serve with dollop of mint and lemon yogurt, gnocchi, top with pumpkin seeds and fresh mint.