By Courtney

I owe the idea behind this recipe to my dog training mentor, Ralph. Slightly sweet, nutty, deliciously pumpkiny, and buttery soft, it’s an amazing fake-out recipe when you want to impress someone. I’ve made a few adjustments from Ralph’s original recipe to make it organic and come together more quickly. Gnocchi dough is great to have on hand in the freezer for unexpected dinner guests. This recipe serves 2 for a main course, or 4 as a side dish.

Gnocchi Ingredients:

• 1 can organic pumpkin
• 2 organic, free-range eggs
• 2 cups organic all-purpose flour
• 1 tablespoon allspice
• Salt to taste

Gnocchi Method:

1. Mix all the ingredients together. If you have a food processor or bread machine, use it. Otherwise, mix until the flour is incorporated. The dough should be very soft and sticky. Add more flour if necessary.
2. With wet hands, make little balls out of the dough, and drop them into a stockpot full of salted, boiling water. I like to make 4 or 5 balls, drop them in the water, make 4 or 5 more, etc. Gnocchi floats when it’s cooked, so gather them with a slitted spoon every few minutes.

MEANWHILE…

Sautéed Spinach Ingredients:

• 10-ounce bag of organic frozen spinach, thawed and drained well enough to not be dripping
• Organic olive oil or butter, enough to sautee with
• 5 or 6 cloves of organic garlic, chopped or minced
• 1 organic lemon

Sautéed Spinach Method:

1. Heat the olive oil or butter in a skillet over medium-high heat.
2. Sautee the garlic for 15 – 20 seconds.
3. Add the spinach to the pan and cook, stirring occasionally, until heated through. You may need to adjust the heat to keep the garlic from overcooking. When heated through, reduce heat to low, add the juice of 1 lemon, and focus on your gnocchi making.

To serve, top the gnocchi with the sautéed spinach, and a little parmesan if you’re feeling crazy. Enjoy!

This entry was posted on Friday, September 17th, 2010 at 12:33 pm and is filed under Blogs, The Tight Rope. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.