So here's the scoop... I thought we were making pumpkin filled raviolis, but when I talked to my aunt she really wanted to try making pumpkin gnocchi's instead. We're pretty awesome at making ravs now, we've been doing it for a few years, but gnocchi's we've never tried. Although really messy, they are so easy & taste delish!
Here's the recipe:
Pumpkin Mashed Potatoes
Cook two pounds of quartered peeled potatoes in boiling water for 20 minutes; drain.
Steep one sprig of sage and 1/4 tsp. nutmeg in 1 cup of hot cream; 10 minutes.
Remove the sage, mash with potatoes, 1 cup pumpkin (real pumpkin not pumpkin pie filling), & salt.
Mix 2 cups cold, leftover Pumpkin Mashed Potatoes with one egg & 1 1/4 cup flour.
On a floured surface, roll into ropes and cut into 1/2 inch pieces.
Cook in boiling water until they float. Toss with butter & grated parmesan. Or freeze.
make the Pumpkin Mashed Potatoes the night before & refrigerate.
flour is the key, lots of flour because the consistency of the mashed potatoes is really gooey.
press a floured fork into the dough, place on parchment paper on a cookie sheet & freeze,
or boil immediately.
finished product, tossed with olive oil, salt, & asiago cheese!
What we loved about this was that it's actually two recipes in one. The Pumpkin Mashed Potatoes are amazing and would be perfect for a Thanksgiving meal. Sprinkle a little nutmeg on top & present in a festive dish or bowl. The real pumpkin flavor is ever so subtle, the nutmeg & sage give it the perfect fall flavor. And these were extremely easy, messy, but easy. I promise to share the rav recipe on here one day, it's much more work, but ever so yummy!