*Pumpkin Gnocchi, venison sausage & broccoli

I've never actually made a gnocchi before, but I have eaten it a few times. I remember so fondly the very first time I ever had this delight. I was in NYC, circa 2001? It was little Italy in a small family run restaurant and I was there celebrating a friends birthday. I'd never really been to the city much before because frankly even the thought of public transportation to this day brings up an anxious terrified feeling that cuts to the core of me, the city itself is incredible, its vibrant and wonderful, but I've always been a bit socially awkward and the sheer amount of people is a lot for me to handle. Anxieties aside this one particular evening I had so many new food experiences it was one of the very first times I realized how much I really do adore food, more accurately, good, great food. Its a fond memory for me, more specifically its a wondrous food memory that I recall vividly but at the time it did not seem as eye opening as it feels now to recall it. I almost feel that I took it for granted. Some day I hope to visit the city again, this time with a whole new perspective.  With my devotion to good food, I promise next time I will not miss a bite.

Since that time I've only had gnocchi once or twice. Usually the dried variety found in most grocery marts. It was less than appealing to say the least. They are always dense and an un-desirable chewy texture, they almost never match my high expectations. Recently I've picked up a passion for making home made pastas and although I was un-able to utilize my pasta machine for this one, it was a walk down memory lane and a truly satisfying meal that warmed my heart and truly affirmed my passion for home made meals. There was such a wonderful marriage of flavors with the pumpkin, a touch of allspice and the sauce with venison sausage and broccoli it was like a beautiful symphony of flavors, no note was passed by or forgotten every bite was better than the last. The gnocchi was a nod to my past, the venison a true reminder of where I am today and how I got here. It seems a bit crazy to have such a fondness for one meal, although somewhat simple it was  fabulous.

I imagine emotional attachment and a very personal journey made this meal over the top for me, but I hope at the very least to share this recipe and allow for someone else to have a "wicked yum" moment!

Enjoy!
Cat



Pumpkin Gnocchi:
1 cup pumpkin puree
1/2 cup potato (mashed, or sent through a ricer)
1 1/4 cup flour (more if necessary)
1 egg
1/2 teaspoon salt
1/2 teaspoon ground sage
1/4 teaspoon allspice

Combine all ingredients in a mixing bowl and mix until well combined. Add just as much flour as needed to combine the dough. I used one and a half cups total for mine since I used a frozen pumpkin from pumpkin harvest this Autumn, it has a much higher water content than the canned variety and needed a bit extra flour. Let this mixture rest about 30 minutes.

Liberally flour your working surface and knead the ball together just until it looks uniform and smooth. Try not to allow it to absorb too much of the flour. Divide the dough into two portions. Roll out the dough into a rope thats about 1/2" in diameter. Slice the rope into 1/4 inch portions. Place onto a floured plate or pan until you've finished with the second piece of dough. If you'd like you can roll the gnocchi against a fork to create a lined design., I found this to be a nuisance and un-necessary.

Place gnocchi's into rapidly boiling water. Once they float remove them and saute them in a skillet with approximately 1 tablespoon each of extra virgin olive oil and butter. Do this in 2-3 batches. At this point the gnocchi should be browned and ready to toss with your sauce.

Homemade Italian Venison Sausage:
If you are unable to obtain venison or simply would not like to try it, beef or bison meat with this recipe would work well. A traditional Italian pork sausage would suffice, or prepare this recipe using pork, but I think a lean meat works great for this.

-1 pound of raw ground meat,
this time I used a two to three ratio of venison to bison meat.

1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flake
1 tablespoon brown sugar
3/4 teaspoon fennel seed
1 tablespoon of water

Combine all ingredients in a bowl and combine thoroughly. Rest in your refrigerator overnight or up to 3 days before usage. The water is only to help blend the spices with the meat so be sure not to add too much. The meat will marinate and absorb the flavor you need to allow it to rest at least over night for it to taste proper. Saute and use as you'd like. I use this very same recipe as the meat for my lasagnas, and other casseroles and stews.

For the Sauce and finishing- I made a basic white sauce with the addition of the zest and juice from half of one lemon, 1/2 teaspoon red pepper flakes, salt and pepper. Tossed together with lightly steamed broccoli and the  browned venison sausage, garnish with shredded parmigiano-reggiano cheese.