Cashew Pumpkin Gnocchi in Cranberry Sage Sauce
My first try at pumpkin gnocchi was a success!
The first hankering of a flavor that I am craving, I take to the Web to find a recipe that matches. While there is a world of recipes on the WWW, I know right away what I'm going to use as inspiration based on the ease of it, access to ingredients, and taste profile.
Inspired by Recipe Tin Eats from Australia, these pumpkin gnocchi met every expectation and then some. With a few swaps, I created cashew pumpkin gnocchi with fresh made ricotta. Tasted and tested by friend's and family, this recipe was a success.
Gnocchi can seem like an out of reach recipe. Maybe because it's so good when you eat it at a restaurant it becomes this impossible thing that you could never make at home. Wrong! It's so easy! And when you make it at home, you can control how much salt, oil and spice goes into it, making it even better and quite possibly healthier, too.
Cashew Pumpkin Gnocchi in Cranberry Sage Sauce
- 2/3 cup freshly baked pumpkin or canned pumpkin puree
- 1/2 cup fresh made ricotta or store bought full fat ricotta
- 1 1/4 cup all-purpose flour, plus more for dusting
- 1/3 cup cashew crumble with 2 teaspoons nutritional yeast, 1/4 teaspoon salt
- 1 egg
- 1/4 tsp salt (I used Terre Botanicals Piment d'ville red chili flaked organic salt)
- 1/4 tsp black pepper
Sage Olive Oil, Butter Sauce
- 1 tablespoon olive oil (I used Kämen Organic Cold Pressed Olive Oil)
- 20 sundried tomatoes
- 2 tablespoons high grade, unsalted butter
- 20 fresh sage leaves
- 1 1/2 cups whole cranberries
- 1/4 cup fresh squeezed orange juice
- 1/8 cup maple syrup (I used Purinton Maple Syrup)
- A pinch of salt
Prepare in advance...
Cashew Crumble -- place a 1/2 cup of raw organic cashews in a blender (I used a cuisinart). Pulse until it becomes a fine crumble. Add 1 tablespoon of nutritional yeast and 1/4 cup of salt and pulse until combined. This is your parmesan!
Homemade Ricotta -- using a 1/2 a gallon of milk (I used organic raw cow's milk to try it out--loved the texture of the ricotta that resulted), place in a pot on medium to medium low heat, heat slowly, stirring occasionally, until it reaches 200˚ F (or starts to boil--best to use a food thermometer). Remove from element. Stir in 1/3 cup of fresh lemon juice, 1/2 teaspoon of salt and allow the curds to form, stirring occasionally. When it looks like all the chemical reaction is over (basically once cool), pour through a cheese cloth or wire strainer and allow to drain completely. It may thicken if you place it in the fridge. *** For this recipe, you'll want to put it in a blender and pulse just until crumbled, add 1 teaspoon of olive oil and blend in before combining with your gnocchi dough.
Pumpkin Puree -- carve, clean and quarter a small pumpkin. Bake for 40:00 minutes at 375˚. If a fork goes all the way through with ease, it is done. Be sure your pumpkin doesn't burn either. Then place in a blender and puree. Let it cool before using. Place it in the fridge uncovered to allow some of the moisture to be drawn out. Or spoon into a paper towel lined strainer and let it sit for 5-10 minutes to allow any additional moisture out.
Pumpkin Gnocchi Recipe
Start by adding your flour, salt and pepper to a bowl. Whisk together.
Next, add your whisked egg and combine with the flour mixture until crumbly.
Then add your pumpkin and with a wooden spoon, combine well.
Follow that with your cashew and then ricotta and combine well until a dough starts to form.
Using your hands mold the mixture into a dough ball with as minimal flour as possible, but it should not be overly sticky.
Dust your work surface with flour and turn out the dough. Knead just until the dough is combined.
You should end up with a voluminous and soft dough ball.
Cut your dough into quarters. Using your hands, roll each section into a long rounded strand or rope.
Cut the strand into 1/2 inch pieces.
Depress the center of the gnocchi with your thumb slightly and press a fork onto the other side to flatten.
Place all of your gnocchi on a flour dusted baking sheet.
Bring a pot of water to boil filling just enough to cover the gnocchi (see video) with a splash of Mediterranean Seawater (it really amps up the flavor of the gnocchi!)
Drop in your gnocchi and cook until they rise to the surface up to 1 1/2 to 3 minutes depending on temperature of your water.
On another element, melt your 2 tablespoons of butter and tablespoon of oil. Once hot, add your fresh sage and sundried tomatoes. Transfer the gnocchi with a slotted spoon to the pan. Cook and toss until golden, up to 3 minutes.
In a separate sauté pan, add your cup and a 1/2 of cranberry, 1/4 cup of orange, dash of Mediterranean Seawater and maple syrup. Cook until the cranberries split and the sauce begins to thicken. About 5-10 minutes. Start this step before you start cooking your gnocchi.
Serve immediately with the hot cranberry sauce!
Shop your special ingredients like the Mediterranean Seawater, Purinton Maple, Kämen Organic Cold Pressed Olive Oil and Terre Botanicals organic salt from the Treatmo iOS marketplace of local natural food makers. Download on iTunes to shop and gift!
by Anna Zefferys, Founder and CEO at Treatmo