Gnocchi, are you a lover or a hater ? I’ve always leaned more towards the hater side. Something about those sticky dough boiled balls. Which really makes no sense since I love spatzels, pierogies and Czech dumplings.
Those feelings went flying out the window a couple of weeks ago. We were at a local favorite eatery when I realised my gnocchi aversion may be heading for a gnocchi love fest. I ordered a succulent duck breast which was served with a mushroom cream sauce over potato gnocchi and grilled peaches. It sounded a bit strange but that duck breast was calling me. Thruth be told I wanted to lift the plate up to my face and lick clean every milimeter of it. Unfortunately I was in public and well plate, or finger licking, is not something I ever do.
Still high on that perfect potato gnocchi smoothered in creamy mushroom sauce, I decided to try making gnocchi at home. Not wanting to dilute the memory the decision was to make a different type of gnocchi. Some research yieled a variety to choose from but Pumkin was the winner.
If you search pumkin gnocchi the most, or really the only way you’ll see it prepared is with a brown butter and sage sauce. Though it sounded good that was not what I wanted. Nope it needed a kick to it…it needed curry…
You are probably wondering what on earth has this crazy chick done to gnocchi. I Spicie Foodie-fied it, or spicy-fied it. Haha, those words will surely have you thinking I’m mad. Only a little bit… I dreamt of a soft pumpkin gnocchi lightly sauteed in olive oil and drizzled with a creamy coconut curry sauce. Pumpkin and curry sauces go together like strawberries and cream, awesome!
Being a novice gnocchi maker I choose to follow the best and easiest recipe I could find. The recipe belongs to Nicky of Delicious Days, a scrumptious website. Here recipe and instructions were easy to follow, plus her photos had my mouth watering. The only change I made to her pumpkin gnocchi recipe was to omit the ground nutmeg and exchange the browned butter sage sauce for the curry sauce. Please visit DeliciousDays.com for the Pumpkin Gnocchi recipe here, http://www.deliciousdays.com/archives/2008/11/14/not-again-dishes-pumpkin-gnocchi/ . Below is how I made the sauce.
Curried Pumpkin Gnocchi
1 batch of prepared Pumpkin Gnocchi per the Delicous Days recipe.
1-2 tbsp olive oil or vegetable oil
1 tbsp red thai paste
200 ml coconut milk
splash fish oil
1. Follow and prepare the gnocchi per the Delicous Days recipe except do not cook the boiled gnocchi in the brown butter. Instead after draining the boiled gnocchi lightly saute in some olive oil for about 5 minutes stirring often. Remove from pan and set aside.
2. The curried sauce : In a pan/pot over low flame mix the coconut milk with the red curry paste until fully dissolved. Add the splash of fish sauce. Taste and adjust if desired.
Serve the sauce on the side or drizzled over the pumpkin gnocchi, and some fresh chopped red chile if desired.
The combination of sweet pumpkin with the spiciness and saltiness of the curry sauce was just perfect. After I began making this dish I had second thoughts that perhaps it wouldn’t taste good, but it tasted really good. The flavors really came together. Even my non-gnocchi lover husband said these weren’t bad. A huge statement in regards to gnocchi for him. The only thing I would do different is work on the gnocchi shapes and sizes. I made them a little too big because I forgot that once boiled they would become larger. D’uh! It is definitely something I’d make again.
Have a great weekend!! Don’t forget to send in your submissions for this month’s YBR.