Harvest on the Harbor - Pumpkin Gnocchi

7:14 AM, Oct 22, 2013   |    comments
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PORTLAND, Maine (NEWS CENTER) - The annual Harvest on the Harbor festivals kicks off this week.

Each year, new events are added to the lineup showcasing foods and beverages here in Maine.

International Maine: Taste of the World is a new event this year and two of the featured chef's are appearing on the MORNING REPORT.

Chef Mitchell Kaldrovich, at Sea Glass Restaurant at Inn by the Sea in Cape Elizabeth made his handmade pumpkin gnocchi for us.

 Here is his recipe:

"Handmade Pumpkin Gnocchi"

With Sage Butter Roasted Winter Squash / Shaved Brussels & Smoky Almonds

Serves 4-6

Pumpkin Gnocchi:

1# Ricotta Cheese

4 Cups Pumpkin Puree

3 Yolks

½ Cup Parmesan Cheese, Fine

2 Tbs. Kosher Salt

1 Tsp. Ground Nutmeg

1 Tsp. Ground Pepper

3-4 Cups A.P Flour, plus more for rolling

(This recipe will provide more than needed, refrigerate in the floured sheet pan up to 2 days or freeze)

Smoky Almonds:

2 Cups Whole Almonds, Blanched & Untoasted

2 Tbs. Smoked Sweet Paprika

3 Tsp. Smoked Maine Sea Salt or Kosher Salt


Place almonds on a sheet pan, bake at 325F for 6 Minutes or until lightly golden brown. Transfer to a bowl, Add salt & paprika mix well. Put back in oven for another 2 Minutes at 300F.

Let cool down. Keep at room temperature.


Sage Butter:

½ Cup Fresh Sage leaves, finely sliced

1.5 Cups Unsalted Butter, Room Temp.

Combine in a clean bowl. Use as needed, Refrigerate after use or freeze.


2 Cups of Brussels sprouts (finely cut by Knife or Mandolin)

4 Cups of Acorn or Butternut Squash (peeled and dice into marble size pieces)

1 Cup Apple Cider



Roll Gnocchi into 8-10in "Ropes" using enough flour on a clean cutting board. Cut into ¾ pieces.

Roll each using a fork or a gnocchi rolling tool. Keep in a floured sheet pan.  Boil in batches until float. Transfer the sauce. Serve 12-15 pieces of gnocchi per guest.


In a heavy bottom, wide sautéed pan add 3 - 4 tbs. of the sage butter, when foams add the diced squash and cook at medium heat until starts browning, add the shaved Brussels, cook for 2 minutes then add the cider, season with salt & pepper and add more butter creating the smooth sauce, then add the boiled gnocchi, stir gently trying not to break the tender gnocchi. Add almonds and serve hot in bowls with Parmesan cheese (optional)




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