Pumpkin Parisian Gnocchi
- 11 pieces Parisian gnocchi
- 5 cubes roasted pumpkin
- 5 cubes roasted apple
- 2 Brussels sprouts blanched and quartered
- 1 teaspoon olive oil
- 1 tablespoon butter
- 3 tablespoons pumpkin sauce, warmed
- 2 tablespoons white balsamic and cider reduction
- 5 leaves of shungiku (mild mustard green family) or Italian parsley
- Thinly shaved kohlrabi or radish
- Freshly grated or shaved Parmesean cheese
- 1 tablespoon toasted breadcrumb mix
- 3/4 cup water
- 6 tablespoons butter
- 2 teaspoons salt
- 1/4 teaspoon white pepper
- 1 cup all purpose flour, sifted
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped chevril
- 1 teaspoon chopped chives
- 1 teaspoon chopped parsley
- 1 teaspoon chopped tarragon
- 3 large eggs
- 1/4 teaspoon ground fennel seed toasted, Parisian Gnocchi
- Produce
- Apple, roasted (5 cubes)
- Brussels sprouts (2)
- Chives (1 teaspoon)
- Kohlrabi or radish (1)
- Parsley (1 teaspoon)
- Pumpkin, roasted (5 cubes)
- Tarragon (1 teaspoon)
- Condiments
- Dijon mustard (1 tablespoon)
- Pumpkin sauce (3 tablespoons)
- Cooking & Baking
- All purpose flour (1 cup)
- Breadcrumb mix, toasted (1 tablespoon)
- Fennel seed, ground toasted (1/4 teaspoon)
- Olive oil (1 teaspoon)
- Salt (2 teaspoons)
- White pepper (1/4 teaspoon)
- Pasta & Grains
- Parisian gnocchi (11 pieces)
- Drinks
- Balsamic and cider reduction, white (2 tablespoons)
- Water (3/4 cup)
- Dairy
- Butter (7 tablespoon)
- Parmesean cheese (1)
- Refrigerated
- Eggs, large (3)
- Other
- 1 teaspoon chopped chevril
- 5 leaves of shungiku (mild mustard green family) or Italian parsley
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published February 10, 2012 (1 year ago).
28 people saved this recipe.
