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Gnocchi with Persimmon.....thoughts?

k
kws123 Nov 8, 2011 12:57 PM

Okay, there are a number of recipes out there that use pumpkin puree or butternut squash puree for gnocchi. I'm wondering, is there any reason that Hachiya persimmon puree wouldn't work?

I'm trying to find a new an innovative use for persimmon that I want to pair with some crispy spice braised pork shoulder.

  1. e
    escondido123 Nov 8, 2011 01:07 PM

    I think the persimmon would be too sweet for the gnocchi. How about a persimmon chutney, it would play off the pork nicely.

    2 Replies
    1. re: escondido123
      k
      kws123 Nov 8, 2011 01:13 PM

      Yeah, that was my thought too. But I figured if I used potato too, it might balance it out. Might try a small test run just to see.

      Hachiya's are really only good when really ripe, so a chutney wouldn't work that well I don't think. The fuyu type would be better for that. Hachiyas are used in applications where they are pureed, for the most part.....so custards, cakes, cookies, etc.

      1. re: kws123
        e
        escondido123 Nov 8, 2011 01:57 PM

        Will be interested to see how it works out though I don't think of potato as something that would balance the sweetness. As to hachiyas for chutney, I thought it would form the base and other things would make the chunkiness. My Farmers' Market is swimming in persimmons right now, planning to use some fuyu for a T'Day salad or maybe hachiya for salad dressing..

    2. w
      wyogal Nov 8, 2011 02:03 PM

      I googled it, and there is a recipe out there for salsify gnocchi with a persimmon sauce. There is one for persimmon gnocchi, too. Try it. you'll just be out some persimmons and flour/egg... let us know how it goes.

      2 Replies
      1. re: wyogal
        k
        kws123 Nov 8, 2011 02:07 PM

        I couldn't find a persimmon gnocchi recipe, but did see that salsify one. I'm going to give it a try. Maybe I just make a persimmon sauce and top with the pork. We'll see.....

        What I meant by balancing it was that unlike some pumpkin or butternut gnocchi recipes, I'd still use potato so it wasn't so "persimmon-y".

        1. re: kws123
          w
          wyogal Nov 8, 2011 02:10 PM

          I never use potatoes in my gnocchi. I like to make it with ricotta/flour/egg. Made it for a class this week using pumpkin.

      2. Cheese Boy Nov 8, 2011 08:53 PM

        You gave me a great idea for a ripened Hachiya. A pork glaze mixed with apricots. Thank you.

        1. opinionatedchef Nov 8, 2011 10:28 PM

          put persimmon in a savory bread pudding to go w/ the pork? w/ parm or chevre and sage or lovage maybe................... I bet the moroccan/persian cuisines use persimmon w/ poultry or meat....

          p.s. i googled " persimmon and moroccan recipe"s and many sites came up!

          How 'bout a side dish of persimmon and fennel and pomegranate w/ vinaigrette? it's this one if you

          do it w/o the lettuce:

          http://www.janicecookknight.com/recip...
          good for cutting the richness of the pork.

          2 Replies
          1. re: opinionatedchef
            opinionatedchef Nov 9, 2011 10:53 PM

            this from another CH thread on stuffing. this might be able to work along the savory bread pudding idea, w/ your persimmon sub'ing for something , though i think pecans would complement persimmons better than pine nuts.

            http://www.foodandwine.com/recipes/le...

            1. re: opinionatedchef
              k
              kws123 Nov 10, 2011 08:43 AM

              I like the bread pudding idea a lot - that would be a good way to go. Thanks for the idea!!!

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