Pan-Fried Pumpkin Gnocchi

Pan-fried potato and pumpkin gnocchi with prosciutto and thyme.

Ingredients

• 1½ lbs Russet Potatoes
• 225 g Gluten-Free Flour (or AP Flour – skip Xanthan Gum if not GF)
• 1 cup Pumpkin Puree
• 1 Large Egg + 1 Egg Yolk
• ⅛ tsp Grated Nutmeg
• 2 tsp Kosher Salt
• ½ tsp Xanthan Gum (GF Only)
• 3 Tbsp Clarified Butter (or Ghee)
• 3 oz Prosciutto, thinly sliced into Julienne strips
• 1 Tbsp Fresh Thyme Leaves
• Pecorino Romano, grated for topping
• Kosher Salt and Black Pepper to Taste
• 3 Garlic Cloves Minced

Method

1. BAKE POTATOES: Bake at 400 degrees F until fork tender (~ 1 hour). Cool slightly, peel and mash.
2. MAKE THE DOUGH: Combine mashed potatoes with egg, yolk, nutmeg, salt, flour, xanthan gum (if GF) and pumpkin puree. Knead for a few minutes until soft and cohesive. Cover and rest dough for 5 minutes. Knead and rest longer if not GF.
3. SHAPE GNOCCHI: On a floured surface, roll dough into ½-inch ropes and cut into ¾-inch pieces. Lightly dust with flour to avoid sticking.
4. PAN FRYING: Heat clarified butter in a large skillet over medium heat. Add the prosciutto. When it starts to crisp, after a few minutes, add the gnocchi in a single layer, don’t crowd the pan. Cook on the first side for a few minutes until golden and crispy. Add the fresh thyme, and season with salt and pepper. Flip the gnocchi to crisp the other side. Add the garlic and toss all ingredients together until the garlic is fragrant.
5. FINISH: Remove from the pan and sprinkle with Pecorino Romano cheese.