Heirloom Whole Wheat Pumpkin Gnocchi with Browned Sage Butter, Cranberries, Pecans & Goat Cheese

October 2014

I had a roommate who lived off gnocchi alone, well almost anyways. She was the first person to introduce this foreign pasta pillow to me. Based on her description, I held these doughy nubbins on a pedestal of complication, thinking they contained a filling much like ravioli. How could one roll such a small encasement? It seemed impossible! When I finally ate one, I learned she was far better at architecture than she was at food descriptions. However, in some part of my brain, I maintained the idea gnocchi making would be laborious.

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

Then I went to a farm dinner, and I watched several chefs roll out dough at their makeshift prep table. Granted, that prep table surely cost more than most of my kitchen accoutrements combined, but still. There they were, far from their commercial kitchen comforts, pumping out dough pillows, and making it look approachable.

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

At long last, I made the gnocchi leap for myself, and much like making mayo for the first time, I now question why I waited so long. These little pillows are so, so, so easy, and the ROI, if you will business jargon friends, is high!

Whole Wheat Pumpkin Gnocchi // www.WithTheGrains.com

This bowl of pumpkin gnocchi exudes fall’s traditional flavors. I used a real pumpkin à la the Urban Farmer’s harvest and a special grainy gift from a friend- Heirloom Sonora Variety Whole Wheat Flour grown in Pescadero, California. However, if you don’t have farmers and wandering, wheat-gathering friends, feel free to use an organic canned pumpkin and an organic whole-wheat pastry flour. Be creative with your toppings too. This is not a recipe of the precise persuasion.

Let your autumn cravings be your guide!

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