Not too long ago, my roommate purchased a package of pre-made pumpkin gnocchi, and I've been wracking my brain trying to concoct a suitable recipe for this whimsical culinary creation.
OK, fine -- I realize that with this particular recipe, I'm not making everything from scratch (for once). However, when it comes to certain food items, I assert that the store-bought varieties are completely acceptable. For instance, very few people make pasta from scratch, correct? I think gnocchi fits snugly into that category. But I digress.
I adore curry in all its exotic forms. I've made Japanese-style curry for years now (made with yellow curry powder), but recently, I've branched out and experimented with other types of curry. I'm almost certain my absolute favorite is Thai green curry -- I mean, coconut milk! How could you possibly go wrong? Anyway, I always like to keep a bottle of high-quality yellow curry around, because it's the perfect ingredient for punching up a boring recipe. Not to mention, the warm spices are an excellent complement to most autumnal dishes, as it pairs well with most types of squash, especially the sweeter varieties, such as butternut.
Therefore, pumpkin + curry = match made in heaven. Then, I decided to throw a little sausage into the mix, just for the fun of it all. Now smoked sausage and curry may seem like an odd pairing, but strangely enough, the combination works. Sausage, like ham, bacon, and other such pork products, has a naturally strong flavor that holds up well with most spices, so the curry doesn't overwhelm the flavor but instead acts as a subtle complement.
For those of you unfamiliar with gnocchi, they are essentially Italy's version of dumplings, though instead of being made with flour, they're made with potato. In the past, I'd heard of sweet potato gnocchi (which I would like to try at some point because it sounds AMAZING), but pumpkin gnocchi was a new discovery for me. According to the packaging, the gnocchi are still made with a potato base but include a bit of pureed pumpkin. The pumpkin flavor is definitely present, though not overwhelming, making these gnocchi a fantastic fall treat.
If you are a purist and would like to make your own gnocchi, help yourself. I, on the other hand, will shamelessly take a shortcut here. If you have trouble locating pumpkin gnocchi, don't worry; the plain variety will be fine for this recipe.
Pumpkin Gnocchi with Sausage in a Curry Cream Sauce
Begin by preparing the gnocchi. Bring a pot of water to a boil, and carefully add the gnocchi. Let them cook for 2-3 minutes, and then drain.
(You can skip this next step, but I think it enhances the texture of the gnocchi.) Then, in a skillet, melt 2 tbs. butter on medium high heat, and add the cooked gnocchi. Sautee them until they become slightly browned. Remove from the heat and reserve.
Next, slice 1/2 lb. of smoked sausage as desired. Cook in a skillet on medium-high heat until the sausage is evenly browned. Remove from the heat and reserve.
Curry Cream Sauce
1 small onion, chopped
3 cloves garlic, minced
1 orange or red bell pepper, chopped
3 tbs. butter
2 tbs. flour
1 tsp. salt
1/2 tsp. pepper
2 cups milk*
2 tsp. Madras curry powder
*Traditionally, cream sauces are made with heavy cream. However, the thickness of the sauce truly results from the combination of the butter and flour, so I've always just used the plain old 2% that I keep around the house.
On medium high heat, melt the butter in a saucepan. Add the onion, garlic, and bell pepper, and allow to cook for around 10 minutes or until the onions become soft and translucent. Next, stir in the flour until it is thoroughly incorporated. Add the salt and pepper. Allow the mixture to cook for another 2-3 minutes, and then add the milk and curry powder. Then allow the mixture to simmer, stirring occasionally, until it thickens (around 5-7 minutes). You will know it is done when the sauce has reached a consistency allowing it to coat the back of a spoon.
Once the sauce reaches the desired thickness, remove from heat immediately. Combine the gnocchi, sausage, and cream sauce, and serve.
(It's a regular sausage fest in here!)
Enjoy!
Nice caption. Interesting tip with the cream vs. 2%.
ReplyDeleteThank you, ma'am! Yeah, many people think the thickness from cream sauces is a result of the fat content of the cream, when in actuality, it's the combination of the butter with the flour. Never hurts to cut a few calories here and there!
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