This dish was inspired by a different version I had in Half Moon Bay on my recent trip to the Bay Area.  This is definitely one of my favorite places on earth.  Its beauty is incredible and there is something so fascinating to me to be o the coast with breathtaking views with mountains as the back drop while still being smack dab in the middle of the best growing lands!

There is a brilliant little restaurant in Half Moon Bay Called Pasta Moon, many good times have been had there and many good moments of growth have spurred from my times in that area.  So it’s no wonder that a dish I had their inspired me to go outside my comfort zone in cooking and get a little sweeter than normal for me!  Their dish was similar but had dried apples but the overall concept is the same and all I did was recreate it to my own liking and I hope you do as well.  The dish pictured is the Pasta Moon version!

 

 

 

Pumpkin Gnocchi with Apples Chicken & Sage in a Maple Cream Sauce

Serves 6

 

Gnocchi

2 cups (16 ounces) pumpkin, cut in quarters, seeded and roasted
2 ¾ cups all purpose flour
1 egg
Salt
White pepper
1 teaspoon nutmeg, freshly grated

 

Sauce

½ cup butter
1 tablespoon pumpkin oil
1 medium shallot
1 chicken breast, cut into thin strips
1 medium tart apple, cored and cut into cubes
1 cup fresh sage leaves, stems removed
2 tablespoons maple syrup
½ cup heavy whipping cream
salt
Freshly grated nutmeg
White pepper

 

In large pot, bring 6 cups salted water to boil.

 

While still warm, puree pumpkin through a ricer into a large mixing bowl and allow to cool completely before proceeding.  Once cooled, add flour, egg, salt, white pepper and nutmeg. Knead into soft dough (if necessary, add more flour 1 tablespoon at a time); divide into 5 sections. On floured surface, roll dough to ½-inch thickness; cut into 1-inch pieces and set aside on sheet pans lightly dusted with flour until ready to boil.

Cook gnocchi in 2 batches in salted boiling water; dropping into water and cooking 2 minutes or until pieces float. Remove with slotted spoon to warmed bowl.

Meanwhile, in sauté pan, melt butter and pumpkin oil over medium heat, add shallots and chicken and cook for about five minutes until chicken is cooked through, add the apples and cook a few more minutes until apples are tender.   Next add the sage leaves and sauté about 1 minute add the maple syrup and stir well.  Mix in the heavy cream and season with salt & Nutmeg and white pepper.   Gently toss warm gnocchi with sauce and serve immediately.