- danna Oct 27, 2006 12:54 PM
Earlier this week I ordered "pumpkin gnocchi" at Apollo Grill in Easthampton, MA. When it arrived, the gnocchi were VERY large. Little 2" x 1" x 3/4" pillows. When I cut one, it was orange inside. Having assumed the pumpkin would be in the dough, my first thought was "yuck! stuffed w/ cheese". But, no, the stuffing WAS the pumpkin. And although, not what I expected, it was delicious. (BTW, served w/ shredded duck,leeks,oyster mushrooms...for $7)
Anyhow, what's the deal w/ filled gnocchi? I have never seen it before. I can't even figure out exactly how they did it.
One of the chefs (Tiffani) from Top Chef last year, her specialty was stuffed gnocchi although it did not go over well with the judges! Never had it or seen it, but it does sound intriguing!
I read a recipe once for gnocchi stuffed with prunes. It didn't seem like the gnocchi would be very big, though;
I've never heard of them before either, but Googling "gnocchi ripieni" finds over 13,000 pages, almost all in Italian. So I guess it's a traditional technique.