I don’t normally post about a dinner but these were fun to make. I have wanted to try my hand at making my own pasta for some time and this was a good way to ease into it. I found the recipe off of Bojon Gourmet, and true to my nature, I changed up the meal. My roommate isn’t fan of pancetta so we made a tomato sauce in its place.
1 cup roasted winter squash puree
1 cup whole-milk ricotta
3 large eggs
1/4 cup grated Parmesan
1 1/2 teaspoons fine sea or kosher salt
1/8 teaspoon freshly grated nutmeg
1/2 cup potato flour
1/2 cup millet flour, plus more for rolling
1/3 small head red radicchio, leaves torn into 1-2″ pieces
a few large sage leaves, sliced
2 Romane tomatoes
2 cloves of garlic minced
In a large bowl, whisk together the pumpkin, ricotta, eggs, parmesan, salt, and nutmeg. Stir in the potato flour and millet flour, then add the rice flour a little at a time until the dough starts to come together. Scrape the dough out onto a surface dusted with millet flour, cover the dough with the bowl, and it let rest for about 30 minutes to absorb moisture.
Prepare the tomato sauce by cutting the tomatoes in chunky pieces, mince the garlic and add the cilantro in a medium bowl. Set aside. Have the millet flour handy since you will be using it constantly. After 30 minutes has past, knead the dough for a minute or two, dusting the surface and your hands with flour to keep it from sticking. Divide the dough into 6 portions. Squeeze, press, and roll one portion into a long, wide rope, dusting the surface. Use a knife or metal bench scraper to cut the rope into 1″ lengths.
Dip the tines of a fork in flour, tap off the excess, and press a gnocco into the back of the fork, using the side of your finger to make a lengthwise indentation in the gnocco. Remove your finger, and fold the gnocco over itself with the back of the fork to form a crease on the back and ridges on the front. Place the gnocchi on a sheet pan dusted with millet flour.
Have a small saucepan on low for the tomato sauce. Bring a medium saucepan half filled with water to a boil. Carefully drop in one-third of the gnocchi since they will be soft when you pick them up. When all the gnocchi have floated to the top, let them boil for 1 minute, then scoop them out with a slotted spoon and drain. Set aside.
Coat the bottom of a skillet with a thin film of olive oil. Add the gnocchi in a single layer, and don’t move them until they have a golden sear on the first side, flip using a pair of tongs for the other side. Remove the gnocchi to a platter or bowl. Add the radicchio to the pan and cook until just wilted, a minute or so.