HEIRLOOM PUMPKIN GNOCCHI WITH MINT AND GARLIC

For this recipe, I prefer the Italian heirloom pumpkin, Marina Di Chioggia, bred specifically for gnocchi making. Try this recipe with mint and garlic for something fresh, or flip to the saucier oven-roasted tomato version on the following page.

Serves 5–6

1 Italian heirloom pumpkin such as Marina Di Chioggia, halved, and seeded, or 1 cup pumpkin purée

½ cup full-fat plain Greek yogurt

½ teaspoon salt

2 cups whole wheat pastry flour, plus more as needed

¼ cup extra-virgin olive oil, plus more for serving

2 cloves garlic, minced

1 cup fresh mint, roughly chopped if large

lemon wedges, for serving

Preheat oven to 375ºF. Line a large-rimmed baking sheet with parchment paper and place pumpkin cut-side down (skin faces up). Roast for 55 to 70 minutes, until extremely tender when pierced with a knife. Cool until you can handle it comfortably.

To purée, scoop cooled pumpkin flesh into a food processor; discard skin. Blend until smooth and creamy, stopping to scrape down sides once or twice. Measure 1 cup purée and add to a large bowl. Store extra purée in a zip-top bag in the freezer for up to four months for use in any recipe calling for pumpkin purée.

To pumpkin purée, mix in yogurt and salt. Using a wooden spoon, gradually stir in flour (you may need more, depending on the water content of your pumpkin), using your hands to knead until a dough forms (looks like pizza dough at this point). Divide dough into 4 pieces. Wash and dry hands.

Line a large-rimmed baking sheet with parchment paper. On a lightly floured clean counter, roll dough portions into a ½-inch wide rope. Cut rope into ½-inch pieces with a sharp knife and transfer to prepared baking sheet. Using your finger, create a gentle indent in each gnocchi (like a belly button). Repeat with remaining dough.

At this point, gnocchi can be individually frozen on baking sheet until solid (about 2 hours) and transferred to a zip-top bag. Boil directly from freezer according to cooking directions below, making sure water remains boiling (you may need to cook for an additional minute).

To cook gnocchi, bring a large pot of water to a boil; salt well. Boil gnocchi for 4 to 6 minutes, or until they’ve floated to the top and are heated through. Drain well.

To the same large pot (drained), add olive oil and garlic. Briefly heat over medium until garlic is fragrant. Stir in cooked gnocchi and mint, gently tossing to coat until heated through. Serve immediately with olive oil and lemon wedges.