8 ounces pumpkin, halved and seeded
1 baking potato, baked and cooled
2-1/2 cups unbleached all-purpose flour, plus flour for dusting
1 teaspoon salt
1 egg, beaten
2 cups heavy cream
1 cup rich chicken stock
1/4 cup Aceto Balsamico di Modena (balsamic vinegar)
Preheat the oven to 375 degrees F. Line a baking sheet with parchment
Place the pumpkin cut-side down on the prepared pan and bake for 25 to
30 minutes, or until soft and lightly browned.
Let cool, scoop out the flesh, and put It through a ricer or food mill
into a bowl. Scoop out the baked potato flesh and put it through a ricer
or food mill into the same bowl with the pumpkin.
In a large bowl, combine the 2-1/2 cups flour and the salt. Make a well
in the center of the flour and add the pumpkin-potato mixture and egg.
Work into the flour by hand until the mixture can be formed into a ball.
On a lightly floured surface, knead the mixture for 5 to 8 minutes, or
until soft and smooth.
Divide the dough into 4 pieces, and using the palms of your hands, roll
each piece into a sausage shape about 1/2 inch in diameter. Cut into
1-inch lengths. Dust lightly with flour and press against the rules of a
fork while making a small indentation with your finger on the other
side. Set aside on a lightly floured surface until ready to cook.
In a medium saucepan, combine the cream, chicken stock, and aceto
balsamico. Simmer over medium heat for 4 to 5 minutes, or until
completely heated through.
In a large pot of salted boiling water, cook the gnocchi for 3 to 5
minutes, or until tender but still slightly firm. Drain, toss with the
cream sauce, and serve immediately.