Pumpkin and pistachios pair perfectly in this fall favourite from Jason Parsons.

Pumpkin And Pistachio Gnocchi

Ingredients:

Gnocchi:

4 cups cooked potato
1 3/4 cups flour
3/4 cup pumpkin puree
1/2 cup toasted ground pistachios
2 egg yolks
1 tbsp salt

4 cups baby spinach
1 1/2 cups diced goat feta cheese
1 cup diced chorizo sausage
2 tbsp butter
1/2 cup toasted pistachios
1 cup sliced shallots
1 tbsp crushed garlic

Method:

For the gnocchi: knead the potato, flour, pumpkin purée, ground pistachios, egg yolks and salt. Chill in the fridge until firm.

Then roll the dough into logs about a 1 inch diameter.  Cut the logs into 1 1/2 inch pieces and chill.  

Blanch gnocchi in boiling salted water, refresh in ice water.

Strain, lay out on a cloth and leave to dry in the fridge. Now the gnocchi is ready to be sautéed.

Warm the butter in a large fry pan over medium to high heat until nutty brown. Add the gnocchi and sauté for one minute.

Then add the shallots, garlic, and chorizo and continue to sauté for another minute.  

Now add the spinach, goat feta, and pistachios. Season with salt, pepper and serve.

Courtesy of Jason Parsons
Peller Estates Restaurant
www.peller.com/niagara