Here is the recipe for Good Gourd Almighty Gnocchi! Featuring Cigar City Brewing's Good Gourd. If you can't get your hands on the Good Gourd, Try this recipe with any beer in your area that uses pumpkin mash in its pumpkin beer and not just the pie spices.
Prep Time: 1 hr (To roast squash and bake potatoes) Active Time: 30-40 Minutes Feeds: 4 people
Ingredient List:
Gnocchi
- 1 Cup Roasted Acorn Squash (instructions below)
- 4 Medium Sized Russet Potatoes Baked
- 1 Egg
- 2 Cups Flour
- Salt and White Pepper (or black if you don't care that it can be seen in your gnocchi)
Sauce
- 1 Cup Warm Good Gourd Beer
- 1/2 Stick Butter
- 2 TBLS of Flour
- 8 oz Heavey Cream
- 2-4 Garlic Cloves Sliced Thinly
- 3-4 Sage Leaves Chiffonade
- 1/2 Cup Asiago Cheese
- Fresh Grated Nutmeg, about 1/4 tsp.
- Lemon Zest
- Salt and Pepper to Taste
To roast the acorn squash. Preheat the oven to 450 degrees. Split the squash in half and remove the seeds. Salt and pepper and drizzle with olive oil. Place on a sheet pan face up and roast for 30-45 minutes, until the flesh is easily poked with a fork. Remove the squash from the oven and drain any liquid that may be trapped in the center. Scoop out of the skin, or peel the skin off. Put the flesh in a bowl and using a hand blender, blend until smooth. Set aside to cool.
While the potatoes are still hot, cut in half and scoop the potatoes out into a potato ricer. You may need to hold the hot potato in a towel while doing this step. Rice the potatoes into a bowl. Remember the hotter the potato is when it is riced the lighter your gnocchi. Spread potatoes onto a sheet pan to cool. Once cool place potatoes in a bowl and create a well at the center, in the well place the egg and acorn squash. Salt and pepper the gnocchi mix. Now, with your hands, start to mix all the ingredients together, slowly adding in flour. Continue to add flour until the dough becomes firm. Careful not to over mix, or the gnocchi will be dense. Taste a few times and add salt as needed. Spread flour on the table and roll gnocchi into logs about 1-inch thick, then cut the log into 1-inch pieces. Place on a plate for later. If your gnocchi sticks to the table the dough needs more flour. While preparing the sauce bring a pot of salted water to a boil.
In a large saucepan, melt the butter on medium heat. Add the garlic, sage, salt, and pepper to the butter. Allow to cook for 3-5 minutes, careful not to brown the butter. Add the flour to the butter, and allow it to cook off for 3-5 minutes, again do not allow the flour to brown. Add the beer to the saucepan and allow the mixture to thicken slightly. Now add the heavy cream, once the sauce is bubbling add the cheese. Allow the cheese to melt, and then reduce the heat of the sauce to low. Add in the fresh nutmeg and lemon zest. This is a good time to taste and see if more salt is needed.
Slowly drop the gnocchi into the pot of boiling water, only add 6-8 gnocchi at a time. Once the gnocchi floats to the top it is finished. This will take about 5 minutes. Use a slotted spoon to scoop out individual pieces of gnocchi. Place in a bowl and cover with the beer sauce. Continue this process until all the dough is used. Top with more cheese and nutmeg if desired. Enjoy its beery goodness!