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Pumpkin Gnocchi with Dragon’s Breath Sauce


Pumpkin Gnocchi
3     cups (750 mL) cooked, fresh pumpkin (substitute with 26 oz /800 mL can cooked pumpkin)
1    large baking potato, baked
1     tbsp (15 mL) butter
1 1/2    cups (375 mL) unbleached all-purpose flour, plus flour for dusting
1     tsp (5 mL) salt
1     egg, beaten
Pinch of nutmeg and 5-spice powder

Dragon's Breath Sauce
1     cup (250 mL) white wine
1     tbsp (15 mL) finely minced shallots
1     cup (250 mL) heavy cream
1     cup (250 mL) pumpkin purée (canned or fresh cooked)
4    oz (125 g or ½ wheel) Dragon's Breath Blue cheese, rind removed
1/4     tsp (1 mL) ground nutmeg
1/4     tsp (1 mL) ground coriander
1/4     tsp (1 mL) Tabasco sauce
Salt to taste
1     tbsp (15 mL) butter
Salt and pepper to taste
¼     cup (50 mL) white wine
4     basil leaves, cut into very thin strips 


Pumpkin Gnocchi
Allow pumpkin and potato to come to room temperature. Purée pumpkin with butter in food processor until smooth. Put through a ricer or food mill.

Scoop out baked potato; also put through ricer or food mill, into same bowl with pumpkin.

In large bowl, combine flour and salt. Make a well in centre of flour; add the pumpkin-potato mixture, and egg. Work into flour by hand until the mixture can be formed into a ball.

On a lightly floured surface, knead mixture for 4 or 5 minutes, until soft and smooth. Divide dough into 4 pieces; using your palms, roll each piece into a sausage shape about 1/2 inch in diameter.

Cut into 1-inch lengths. Dust lightly with flour, and press against the tines of a fork while making a small indentation with your finger on the other side. Reserve on lightly floured surface until ready to cook.

In a large pot of salted, boiling water, cook gnocchi for 3 to 5 minutes, or until tender but still slightly firm. Remove from water and cool.

Dragon's Breath Sauce
In a small saucepan, combine wine and shallots. Reduce by half over medium heat. Add cream and again reduce by half. Add remaining ingredients, and stir until cheese melts and sauce is smooth. Add salt if necessary. Remove from heat and reserve.

Melt butter in a large, non-stick frying pan on medium-high heat. Add the cooled, drained gnocchi to pan, season with salt and pepper; fry, stirring often, until gnocchi starts to brown a bit (about 4 to 5 minutes). Add white wine to pan to deglaze a bit, then add sauce.

Toss to combine and reheat the sauce-it should not be too thick (thin with a little water or wine if desired). Sprinkle basil leaves over dish and serve immediately. Makes 4 servings.

Pumpkin Gnocchi with Dragon’s Breath Sauce

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