Amelia Island Plantation Blog

Fall Favorites: Pumpkin Gnocchi Recipe

November 17, 2015
No comments
Blog, Community, Dining, Other

Looking for that perfect Fall recipe? Need a side that’s going to put Aunt Gertrude’s green bean casserole to shame this Thanksgiving? Check out this fantastic dish from Omni Amelia Island’s Executive Chef, Daven Wardynski. He’s combined homemade pumpkin gnocchi with sweet, honey roasted figs and a red wine caramel sauce to create the perfect combination of delicious autumn flavors on one plate. Enjoy the complete pumpkin gnocchi recipe after the break…

pumpkin gnocchi recipe above

 

Okay, roll up those sleeves and tie down that apron. Chef Daven’s recipe requires you make nearly everything from scratch—from individual pieces of hand rolled gnocchi to the red wine caramel sauce. You’ll be getting your hands dirty with this one, but don’t worry, we promise all of that hard work will be worth the effort.

 

Gnocchi Dough

What you’ll need:

1 1/2 cups pureed roasted pumpkin (the canned stuff will do if you’re short on time).

1 cup orange juice

1 1/2 tsp. salt

1 Tbsp. pumpkin pie spice

1 egg

8 oz. mascarpone

2 1/2 cups all purpose flour

 

Preparation:

Mix the pumpkin and orange juice together. Add the salt, pie spice, egg and mascarpone. Mix thoroughly. Once incorporated, fold in the flour to make the dough. The dough should be loose, but not sticky. Roll portions of the dough into long flat strips about 4″ wide (the length doesn’t matter). Pipe a thin line of fig stuffing down the middle. Fold the dough over and roll into long thin “snakes,” like you did with Play-Doh as a kid. Cut into 1″ pieces and place on a floured sheet pan. From here they can be either cooked in boiling water or placed in the freezer for future use. When cooking in boiling water, they are ready when they float to the top. Be careful not to overload the pot of water with too many as the dough will clump together during the cooking process.

 

Fig Stuffing

What you’ll need:

10 dried figs

1/2 tsp. thyme

3/4 cup apple juice

1/4 cup balsamic vinegar

1/2 tsp. salt

1 oz. butter

 

Preparation:

Stem and chop the dried figs. Simmer with the thyme, apple juice, balsamic and salt until liquid is syrupy. Transfer to blender while still hot and emulsify with the butter (butter needs to be cold). Reserve and chill.

 

Chestnut Puree

What you’ll need:

2 cups IQF chestnuts

1 1/2 cups chestnut stock

1/2 vanilla bean

2 oz. butter

1/2 tsp. salt

 

Preparation:

Cook the chestnuts in water with the vanilla until tender, then puree with butter, salt, vanilla and “chestnut stock” which is the water they were cooked in.

 

Red Wine Caramel

What you’ll need:

1 cup Carménère

1 cup sugar

1 Tbsp. butter, whole

 

Preparation:

Warm the red wine and sugar to a simmer. Reduce until it is able to coat the back of a spoon. Remove from heat and swirl in butter. Reserve caramel.

 

Honey Roasted Figs

What you’ll need:

8 figs

1 Tbsp. butter, whole

1 Tbsp. honey

1/8 tsp. salt

1/8 tsp. cinnamon

 

Preparation:

Toss all ingredients together and place on a roasting pan. Place in a preheated 425-degree oven for 15 minutes. Remove from the oven and reserve.

 

pumpkin gnocchi recipe side

Stuffed Pumpkin Gnocchi

What you’ll need:

28 pumpkin gnocchi

8 oz. chestnut puree

8 quarters honey roasted figs

4 oz. red wine caramel

2 Tbsp. butter

1 Tbsp. chopped fresh sage

 

Preparation:

Warm the butter in a pan over medium heat. Continue to cook until golden brown color achieved. Add the cooked gnocchi and sage leaf and allow to brown on one side before flipping. Remove from the pan and drain. Plate with dollop of chestnut puree and drizzle with red wine caramel. Garnish with arugula sprig for color. Recipe serves up to four.

November 17, 2015
No comments
Blog, Community, Dining, Other

 

Leave A Reply

 

Your email address will not be published
 
 
 
 

 
 

 

Connect with us

Find us online or sign up for our newsletter