Pumpkin Gnocchi with Huckleberry Sauce and Apple Frizzles
Taste of Idaho Best Dessert using Idaho Potatoes
By Jason Jones, Bulls Head Pub, Meridian
Recipe courtesy of the Idaho Department of Agriculture
2# Idaho potatoes
1 small pumpkin
6 cups high gluten flour
1 tsp nutmeg
1 tbsp cinnamon
¼ cup powdered sugar
> Peel and dice potatoes. Boil potatoes until fork tender, strain and pat dry. Halve pumpkin, brush with oil and roast for 45 minutes in a 300 degree oven. Once pumpkin is cooled spoon out flesh, and puree. In a bowl mash potatoes, then add one cup of pumpkin, cinnamon, sugar and nutmeg, mixing well. Add eggs and mix again. Reserve one cup of flour. Add remaining flour one cup at a time. Roll gnocchi dough out into half- inch ropes, using reserved flour to keep dough from sticking together. Cut ropes into one-inch segments. Cook gnocchi pieces in boiling water. Once gnocchi starts to float remove from water and cool quickly.
2 cups fresh Idaho huckleberries
1 cup sugar
1 cup water
> In a small sauce pan dissolve sugar in water over low heat. Once sugar is dissolved add huckleberries and reduce to syrup.
2 apples, core removed and julienne
Oil for frying
¼ cup sugar
1 tsp cinnamon
> After apple is cored and julienned oven dry apples @ 250 degrees for 10 to 15 minutes. In sauté pan, heat oil and then add apples. Fry until golden brown and crisp. Remove and immediately toss in cinnamon and sugar mixture.
> Finish and Service: Heat oil in a large sauté pan, sauté gnocchi until golden brown. Divide gnocchi into six portions and top with huckleberry sauce and apple frizzles.