Recipe of the Day

Stupid, Simple Pumpkin Gnocchi made in France from Mimi Thorisson of Manger
Posted in Eat With Me, Recipe | Posted on by lianna | COMMENT

Holy hell! We are in love with this new-to-us blog, Manger, written by French/Chinese/Gorgeous, Mimi Thorisson, and photographed by her equally talented husband. The images of the family-style meals Mimi creates for her hubby and children in Médoc, France are ridiculously beautiful and gets the certified #Likable_Life_Envy (nope, no jealousy here…) stamp of approval from us.

We fell for her too-easy-to-be-true Pumpkin Gnocchi with Saint-Nectaire Sauce.

Recipe below and more images at Manger!

Pumpkin Gnocchi with Saint-Nectaire Sauce

Ingredients: (serves 4)
500 g pumpkin/ 1 pound
250 g plain flour/ 2 cups
1 egg
1/2 tsp ground nutmeg
Extra flour, for dusting
A good pinch of salt and pepper

For the sauce:
200 ml double cream/ 1/2 cup
150 g Saint-Nectaire cheese/ 1/2 cup (you can replace this with any of your favourite cheese)
A handful of chopped walnuts

Peel and deseed pumpkin, slice in medium-sized cubes and cook in salted boiling water for 15 minutes or until pumpkin is tender. Purée pumpkin in a food processor until smooth, return to pan and dry-out the mash for a few minutes. Set aside to cool for 10 minutes. In a large bowl, mix pumpkin mash, flour, salt, pepper egg and nutmeg. Use your hands to mix the dough – it has to be slightly sticky leaving the side of the bowl. Divide dough into four sausage shaped rolls, and roll each portion gently on a slightly floured surface, about 1.5 cm thick. Slice dough into little cubic ‘pillows’, approx. 1.5-2 cm each. Sprinkle flour on gnocchi to prevent them from sticking.

In a small saucepan, heat cream, bring to a gentle boil and lower heat. Add slices of Saint-Nectaire cheese. When the cheese has melted, set the sauce aside.

Cook gnocchi in a large pan of salted boiling water (on a high heat) by batches if necessary. As soon as they rise to the surface, they are cooked and ready to be served. Drain.

Serve immediately with the Saint-Nectaire cheese sauce. Sprinkle with chopped walnuts, salt and pepper to taste.

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