Tuesday was windy, rainy. The power went out just in time for dinner. I didn't want to go to the store because of downed powerlines and falling tree limbs. There wasn't much in the fridge, either. Pumpkin is a favorite and we had some leftover puree from cookie baking. I've made potato gnocchi several times, but never pumpkin. The key is to bring the dough together without over working it and to keep it light. We had a cup and a half of pumpkin and combined it with a generous cup and a half of flour, an egg and a pinch of salt. We rolled the dough into long thin logs and sliced it into bite size pieces. Simply boil water and drop in the gnocchi. Once cooked, the little buggers float. We cooked ours in several little batches and worked quickly to get through the dough.
We tossed the gnocchi with some leftover red-cooked pork. The Chinese five spice flavored pork complimented the pumpkin flavor well. I think that a sprinkle of cotija would have been perfect, but it worked even without it. Yum.
