Pumpkin Parisian Gnocchi Recipe
This pumpkin gnocchi recipe is the essence of Portland vegetarian hub Natural Selection. Chef Aaron Woo's goal is to create vegetarian food not based solely on vegetables, but on the depth and...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.
Cooking tools:
- Stand mixer
- Blender
- Piping bag
- Saucepan
- Pot
- Stove
- Wooden spoon
- Paring knife
- Slotted spoon
- Fine-mesh sieve
- Baking sheet
- Refrigerator
- Oven
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
Ingredients
- 11 pieces Parisian gnocchi*
- 5 cubes roasted pumpkin
- 5 cubes roasted apple
- 2 Brussels sprouts blanched and quartered
- 1 teaspoon olive oil
- 1 tablespoon butter
- 3 tablespoons pumpkin sauce
- 2 tablespoons white balsamic and cider reduction
- 5 leaves of shungiku (mild mustard green family) or Italian parsley
- Thinly shaved kohlrabi or radish
- Freshly grated or shaved Parmesean cheese
- 1 tablespoon toasted breadcrumb mix
- 3/4 cup water
- 6 tablespoons butter
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1 cup all purpose flour
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped chevril
- 1 teaspoon chopped chives
- 1 teaspoon chopped parsley
- 1 teaspoon chopped tarragon
- 1/4 teaspoon ground fennel seed toasted
- 3 large eggs
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