Recipe provided by Chef Peter Birk, Ray's Boathouse, Seattle Makes 4 to 6 servings
- 1 pound 2 ounces pumpkin weighed before baking; it should measure about 1 cup grated or riced
- 2 eggs
- Zest of 1 lemon
- 1/4 teaspoons freshly ground nutmeg
- 1 teaspoon each white pepper and salt
- 1 1/2 cups unbleached all purpose flour
- 3 1/2 tablespoons unsalted butter, very soft
Heat oven to 375F.
Cut pumpkin squash into large chunks and remove the seeds. Bake on an oiled sheet pan until chucks are tender when poked with a fork. Cool them enough to handle comfortably and peel them. You may either press the squash through a ricer or set the squash in a food processor fitted with the grating disc. Do not puree it in the processor or your mixture will be too smooth. By hand, stir together the squash, eggs, lemon zest, nutmeg, salt and pepper. Stir in the flour and mix vigorously until well blended.
The mixture should come away from the sides of the bowl and hold together. You may need to add 1 to 2 extra tablespoons of flour so that the dough is not too soft.
Bring a large stock pot of salted water to boil. Roll portions of the dough into long strands about 1 inch thick, and using a bench cutter or knife cut into 1 inch wide pieces. Drop them into the boiling water. cook until the gnocchi float to the surface, 1 to 2 minutes. As soon as the gnocchi are cooked, remove them with a slotted spoon.
To finishing dish:
1 recipe gnocchi, see above 3 oz butter, unsalted 4 oz chanterelles 1 leek, julienned 1 small head radicchio, torn into smaller leaves 2 oz pepitas, toasted
Heat a sauté pan over medium high heat. Add the butter and heat until just golden and a little foamy. Add gnocchi and toss lightly to coat with butter. Add chanterelles, leeks and raddichio. Combine all ingredients and sauté until all ingredients are slightly softened and butter is beginning to brown. Season with salt and pepper to taste.
Place finished mixture in serving bowls/plates and garnish with pepitas.