***** CODE PUB = PUB_B *****
Pumpkin gnocchi with baby bok choy and a mushroom consommé Recipe
Pumpkin gnocchi with baby bok choy and a mushroom consommé
Rob Feenie, Cactus Club Café, B.C. Canada
Rob Feenie, Cactus Club Café, B.C. Canada
Flavors of Canada
Total time: 1hr to 2hr

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

Difficulty: Average
Chef's Note

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. Follow the guide for the basic technique.

Ingredients for 6-8 servings
- 1 small sweet Pumpkin
- Vegetable oil
- 1 kg (2 1/4 lb.) Yukon Gold potatoes, skins on
- 3 eggs
- 375 ml (1 1/2 cups) sifted flour
- 1/4 tsp. salt
- 1/4 tsp. grated nutmeg

Bok Choy
- 8 baby Bok Choy, trimmed and washed
- 1 tbsp. unsalted butter
- 500 ml (2 cups) mushroom consommé

- Toasted pumpkin seeds
- Pumpkin seed oil (available in Middle Eastern and specialty food shops)

 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.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up
***** CODE PUB = PUB_D *****
***** CODE PUB = PUB_F *****
***** CODE PUB = PUB_G *****