Pumpkin Gnocchi with Sage-Apple Chicken Meatballs in a Spinach Vermouth Sauce

12265847_779290548826_2173721953493967764_oPumpkin Gnocchi with Sage-Apple Chicken Meatballs
in a Spinach Vermouth Sauce

Ingredients:

Pumpkin Gnocchi
2 Russet Potatoes, skinned, cubed
1 cup prepared Pumpkin
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/8 tsp Black Pepper
1/8 tsp Salt
1 – 2 cups All Purpose Flour
1 Egg

Sage Apple Chicken Meatballs
1 lb Ground Chicken
1/2 cup Sage, finely chopped
1/2 Vidalia Onion, minced
1/2 Granny Smith Onion, skinned & minced
2 cloves Garlic, minced
1 Tbsp Maple Syrup
1/8 tsp Salt
1/8 tsp Black Pepper, coarsely ground
1 Egg
Olive Oil for cooking

Spinach Vermouth Sauce
6 cups Baby Spinach
1/2 Vidalia Onion, Sliced
1/2 Granny Smith Apple, sliced
1/4 cup Vermouth
2 Tbsp Butter
1/4 tsp Crushed Red Pepper
1/8 tsp Oregano
1/8 tsp Salt
1/8 tsp Black Pepper

Shaved Parmesan Cheese

Directions:

  • Prepare the Gnocchi: Bring a pot of salted water to a boil, and boil the potatoes until fork tender.
  • Drain the potatoes and mash in a large bowl.
  • Incorporate the Pumpkin pulp, Spices, & Egg.
  • Start incorporating the Flour into the mixture. You may not use all the flour, or you may need more. What you are looking for is a dough forming that you can handle, and roll. It should be cohesive to itself, but not sticky.
  • Divide the dough into six parts.
  • On a floured surface, start rolling each part into a rope, about 1/2″-1″ thick in diameter.
  • Start cutting into 1/2″-1″ pieces. Think little pillows for the shape. You do not want to saw, you want to come down with your knife.
  • Repeat with the remaining dough. Set to the side.
  • Prepare the Meatballs: Combine all the ingredients in a bowl and mix with your hands.
  • Form into 1 1/2″ balls.
  • Heat the Olive Oil in a skillet on medium heat. Add the balls to the oil, but do not over crowd them.
  • Let the balls cook a minute and then roll them to a raw side. Repeat until all sides are cooked. Let cook an additional minute so that they cook through. Remove to a plate and repeat until all meatballs are completed.
  • Cook the Gnocchi: Bring a pot of salted water to boil.
  • Add all the Gnocchi. They will sink.
  • As the Gnocchi start to float, they are done, and can be ladled out.
  • Prepare the Sauce: Using the skillet that was used to cook the meatballs, deglaze with the Vermouth, and add the Butter.
  • Add the Onions and Apples, and cook till tender.
  • Add the Oregano and Crushed Red Pepper.
  • Toss in the Spinach until it wilts.
  • Salt and Pepper to taste.
  • Add the Gnocchi and Meatballs and toss well.
  • Plate and garnish with shaved Parmesan.

Serves 6.

NOTES: Gnocchi are simple to make for scratch. I’ve seen many recipes that exclude the use of Potatoes, but in my opinion, it is the Potato that makes the Gnocchi.
This dish was inspired by a recipe that I found through a cooking club, but I decided to improve upon it and make it in my own way.

Apple and Pecan Pie

Ingredients:
Pecan Pâte Brisée, divided in 2 disks
6 cups Granny Smith Apples, peeled, cored, sliced
2 tsp Lemon Juice
1/2 cup chopped Pecans
3/4 cup Granulated Sugar
1/2 cup Brown Sugar
1/4 cup All Purpose Flour
1 tsp Salt
1 tsp ground Cinnamon
1/4 tsp ground Ginger
1/4 tsp ground Nutmeg
2 Tbsp Butter, cold and cut into pieces.
1 Egg yolk
1 tsp Water
8-12 Pecan Halves for decorating

Directions:

  • Preheat Oven to 425° F
  • In a large bowl toss the Apples, Lemon Juice, chopped Pecans, Sugars, Flour, Salt, and Spices, coating the Apples well.
  • On a very clean, floured surface, roll out 1 of the disks of Pâte Brisée into a circle about 10″ for a 9″ Pie Pan.
  • Placing your rolling pin mid way across the crust, fold back half of the crust over the rolling pin, so as to utilize the rolling pin to move the crust over the Pie pan. Unroll and gently fit into the Pie pan. It is ok for crusts to hang over the sides.
  • Place the Apple mixture into the pie crust and dollop with the pieces of Butter
  • Repeat the rolling and placement with the second disk of Pâte Brisée, this time placing over the apple mixture in the Pie Pan.
  • Press along the edges of the two crusts to seal the dough.
  • Using a knife, trim the excess dough.
  • You may crimp the crust as you see fit.
  • Cut slits in the top of crust to allow for steam to escape.
  • Decorate with the Pecan Halves
  • In a small bowl, beat the Egg Yolk with the water.
  • Brush the Egg mixture over the crust.
  • Place in the oven and cook for 15 minutes.
  • Reduce the heat to 350° F and cook for an additional 40 minutes.

NOTES: If you fear the crust may burn, after the first 15 minutes, wrap aluminum foil around the edges.

Spiced Apples with Cranberries

Ingredients:Vegan VariationVegetarian
8 Granny Smith Apples, peeled, cored and sliced
1/2 cup Butter
2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cornstarch
1/2 cup Dried Cranberries
1 cup Brown Sugar
1/2 cup Granulated Sugar
1/4 tsp Salt
1/4 cup Rum
Directions:

 

  • In a bowl combine the Cinnamon, Nutmeg, Cornstarch, and Butter.
  • Place the compound Butter into a skillet and heat on medium heat.
  • Add the Apples, and saute, about 5 minutes.
  • Add all remaining ingredients, and stir.
  • Reduce heat to low-medium and simmer for about 10 minutes.

NOTES: My mom used to make Spiced Apples with me when we lived in Ohio. We had an apple tree outback.

Variations:
Ṽ›Ɣ – Substitute Margarine for the Butter.