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This mouthwatering pumpkin gnocchi, a warm and filling meal, is from chef Frank DeCarlo, of Peasant and Barcaro restaurants.

Source: The Martha Stewart Show, November Fall 2008
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117
  • J Riley
    8 NOV, 2012
    I was not satisfied at all with this recipe. The texture of the gnocchi was gross. The sauce was good but I would not recommend this recipe to anyone.
    Reply
  • J Riley
    8 NOV, 2012
    I was not satisfied at all with this recipe. The texture of the gnocchi was gross. The sauce was good but I would not recommend this recipe to anyone.
    Reply
  • llewysknot
    14 OCT, 2012
    I did not like this dish at all - the gnocchi didn't turn out well (admittedly, that was very likely my fault), they were just chewy balls of dough. The sauce is WAY too rich. Too much butter, too much heavy cream. And the sauce wasn't thick so my dish did not look like the photos - was lumps of dough in a runny sauce on the plate. The flavours taste wonderfully of fall, but just too rich. I won't be trying again.
    Reply
  • AlePaty
    7 AUG, 2011
    This recipe is amazing. The taste of gnocchi and the sause is increible. the only thing that didn´t work as expected was the texture of the sause, too liquid... nothing that cornflavor couldn´t fix.
    Reply
  • mommahi
    24 JUL, 2009
    For some reason this site wont let me print any recipe or project? Any suggestions?
    Reply
  • smalltowngourmet
    1 JAN, 2009
    I used 1/2 all purpose and half cake flour as suggested and it worked great. I found that for kneading I probally used another cup of all purpose flour. As well i used canned pumpkin and one teaspoon of sage powder. Gnocchi is very much a dumpling and sits very heavy. So I found it was very good but very filling so lots of left overs. Even my 2 picky toddlers ate the gnocchi (no sauce) and loved it
    Reply
  • winnie2
    1 JAN, 2009
    I you can't find "00" flour try substituting with all-purpose flour. "Steingarten says cooks in the United States sometimes substitute a mix of low-protein cake flour and all-purpose flour for the 00 flour called for in a pasta recipe. But Marcella Hazan, author of The Essentials of Classic Italian Cooking (Canada, UK), says she finds that all-purpose flour does the "most consistently satisfying job" in standing in for the doppio zero." http://www.ochef.com/830.htm
    Reply
  • bklyn11215
    16 NOV, 2008
    Canned pumpkin puree works great. I also couldn't get "00" flour so I used 1/2 cake flour and 1/2 regular flour. I found that more flour was needed, perhaps because of humidity and my substitution. I recommend using a mixer for ease, as the pumpkin is very sticky. I wouldn't do it by hand again. Oyster mushrooms were amazing. Great dish!
    Reply
  • Momof2boys2008
    12 NOV, 2008
    I think there is a step missing here. I am in the middle of trying this dish and I am finding the pumpkin to be really stringy. It doesn't appear that way in the video so I am sure there is a puree step missing.
    Reply

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