INGREDIENTS
Gnocchi
- 1 small sweet pumpkin
- vegetable oil
- 2 lbs.
or 1 kilo Yukon Gold potatoes, skins on
- 3 egg yolks
- 1-1/2 cups or 375 ml
sifted flour
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg
Bok
Choy
- 8 baby bok choy, trimmed and washed
- 1 tbsp. unsalted
butter
- 2 cups or 500 ml mushroom consommé
- toasted pumpkin seeds for
garnish
- pumpkin seed oil for garnish
DIRECTIONS
To prepare gnocchi
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.
Place
cut-side down on baking sheet and roast until soft, about 1 hour. Allow to
cool.
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 resalable plastic bags and used for another
purpose.
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.
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
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.
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
Heat consommé and adjust
seasonings. Rewarm gnocchi in consommé.
In each of 4 serving bowls place 1/4
cup or 60 ml consommé and some gnocchi.
Place two bok choy on top. Garnish
with pumpkin seeds and drizzle pumpkin seed oil around the consommé.
