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Pumpkin gnocchi with baby bok choy and a mushroom consomméTheWorldWideGourmet.com

Flavors of Canada

Total time: 1hr to 2hr

Preheat oven to 400° F. or 200° C.
Preparation time: 20 minutes
Cooking time: More than 1 hour

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:44.4 kcal

Proteins:1.7 g

Fats:0.5 g

Carbohydrate:9.3 g

Fibers:0.9 g

Sugar:1.1 g

Cholesterol:10.3 mg

Sodium:50.2 mg

Calcium:32.2 mg

Energy:473 kcal

Proteins:17.8 g

Fats:5.5 g

Carbohydrate:99.2 g

Fibers:9.4 g

Sugar:11.9 g

Cholesterol:109.8 mg

Sodium:534.5 mg

Calcium:343.1 mg

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INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1

small sweet pumpkin

vegetable oil

1000

g

yukon gold potatoes, skins on

3

eggs

375

ml

sifted flour

1.25

ml

salt

1.25

ml

grated nutmeg

8

baby bok choy, trimmed and washed

15

ml

unsalted butter

500

ml

mushroom consommé

*Garnish

toasted pumpkin seeds

pumpkin seed oil (available in middle eastern and specialty food shops)

METHOD

To prepare gnocchi
  1. Preheat oven to 400° F. or 200° C. Cut pumpkin in half lengthwise and remove stem and seeds. Coat with a small amount of oil. Season with salt and freshly ground white pepper.
  2. Place cut-side down on baking sheet and roast until soft, about 1 hour. Allow to cool.
  3. Scrape pumpkin flesh from skin. Purée pumpkin in food processor and press through a fine-mesh sieve. Retain 1 cup or 250 ml purée for gnocchi. Any extra can be frozen in resealable plastic bags and used for another purpose.
  4. In a pot, cover potatoes with salted water, bring to a boil and simmer until fork tender. Drain. When cool enough to handle, remove skins. Pass potatoes through a ricer into a large bowl.
  5. Combine potato, pumpkin purée and yolks until smooth. In a separate bowl, combine flour, salt and nutmeg and add freshly ground white pepper to taste. Slowly add dry ingredients to potato mixture. Knead until smooth. Continue as for gnocchi (see basic recipe).

To prepare bok choy

  1. Blanch bok choy in a pot of boiling salted water for a minutes. Immediately plunge into ice water to stop cooking. Drain and dry on paper towels.
  2. Melt butter in nonstick skillet over medium heat. Add bok choy and season with salt and freshly ground white pepper. Sauté until warmed through.

To assemble

  1. Heat consommé and adjust seasonings. Rewarm gnocchi in consommé.
  2. In each of 4 serving bowls place 1/4 cup or 60 ml consommé and some gnocchi.
  3. Place two bok choy on top. Garnish with pumpkin seeds and drizzle pumpkin seed oil around the consommé.

CHEF'S NOTES

I love gnocchi and they're one of the easiest things to make. They're simply potato dumplings, to which you can add any flavor you like. The basic gnocchi recipe we have is foolproof. The secret is to make sure the dough isn't too sticky - it needs just enough flour to absorb most of the moisture.



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