Pumpkin Gnocchi

For our first married Valentine’s Day, Dan and I decided to use our brand new pasta maker for a romantic dinner.  I was low-carbing at the time, so we used an alternative flour and tried to make my favorite type of pasta - tortellini.  Our attempt was so successful that we ended up ordering Domino’s for dinner that night.  I think we made four or five tortellini, which all exploded as soon as they hit the water.

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I had not tried pasta since that ill-fated night until I finally worked up the courage to make some gnocchi.  I’ve heard about how temperamental gnocchi can be, but I thought that if I tried hard enough, it would turn out well.  Unfortunately, I did not quite succeed.  I think that I went wrong when I added the buckwheat flour into the recipe.(Once again I used alternative flour.  When will I learn?  When will I ever learn?!)

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The experiment started out well, at least.  The pumpkin smelled delicious as the gnocchi boiled away.  After browning the butter and crisping up the sage for the sauce, I prepared myself for a delicious dinner.  As soon as I scooped the gnocchi out of the boiling water, I knew something was wrong.  They seemed heavier than they should have, and my fear was confirmed when I bit into the first one.  It had a great pumpkin flavor, but the pasta was so heavy and dense that it was hard to eat.  Dan was much more generous, telling me how tasty they were (I’m sure he was just enjoying the browned butter), but next time I am following the recipe to a “t.” No more wasting delicious pumpkin.  I guess the buckwheat flour has to wait.
   
Pumpkin Gnocchi


Nutritionals (Serves 4) Cals 335, Fat: 15, Carb: 40, Fiber: 5, Protein: 13