Making pumpkin gnocchi with the new Executive Chef at The Ballantyne Hotel

There’s a new chef leading the kitchen at The Ballantyne Hotel. Chef Charles Gardiner stopped by the QC Kitchen to show us how to make a warm and cozy dish perfect for fall!

Pumpkin Gnocchi

  • 2 Cups cooked Pumpkin puree (dry slightly in oven as needed should have the same concistency as roasted & riced potatoes)
  • 2 Potatoes
  • 2 eggs
  • 1 ½  cup All purpose Flour
  • ¼ tsp Nutmeg
  • To taste Salt and pepper

Place salted potatoes on a sheet pan and roast in the oven at 325 degrees till soft through about 45 minutes. Peel and rice through food mill while still hot. Mix eggs and pumpkin together  fold into potatoes, slowly incorporated the flour till a soft dough consistency.  Place a medium sized pot of water on and bring to a boil salt the water so that it tastes like the ocean 1cup of salt per gallon of water.  When water is boiling test a piece of the dough to check for consistency when the dumpling floats let cook for another 30 seconds then taste the dumpling should be firm but still soft in the middle. If too soft  add flour and retest or add egg to ensure that it holds together. Roll correct dough into logs and cut into ¾ inch pieces roll over a fork to place groves into the dough.  Cook the dumpling in the boiling water when the dumpling floats let cook for another 30 seconds. Pull the dumplings out and lay on pan with towels to absorb extra moisture.

 

To Order

  • 2 Tb Butter & more to finish
  • 1 Tb minced shallot
  • ½ Tb minced garlic
  • ½ Cup cranberries
  • ½ Cup chopped pecans
  • ½ cup Small Diced Pumpkin
  • 1 Tb chopped sage
  • ½  Cup  vegetable stock
  • Lemon juice
  • White wine
  • Salt and pepper

Heat a large skillet on high add butter until starting to brown and when very hot add gnocchi and sear on both sides. Add the shallots garlic and sage cook till shallots start to turn Translucent.  Deglaze with wine and Stock and bring to a simmer add cranberries and mount in butter and cook till starts to thicken season with lemon juice salt and pepper. Finish with desired garnish.