Pumpkin and Ricotta Gnocchi with Swiss Chard, Pinenuts and Brown Butter Emulsion
1/2 cup ricotta cheese, drained well
1 cup fresh roasted pumpkin puree (about 1 sugar pumpkin roasted)
½ cup grated Parmesan
1 ½ tablespoons extra-virgin olive oil
2 large eggs
1 tbsp salt
1.5 cups all-purpose flour, plus more for dusting
Semolina flour, for dusting
Brown Butter Emulsion:
1.5 cups heavy cream
8 oz butter, cubed
1 bunches Swiss Chard, washed
1 clove garlic, thinly sliced
1 shallot, julienne
¼ cup white wine
salt and pepper to taste
¼ cup Pinenuts, toasted for garnish
**Once roasted, cook down the pumpkin puree until it is very dry without burning to help thicken and remove as much moisture as possible.**
Combine the ricotta cheese, Parmesan, olive oil, eggs and 1 teaspoon salt with a whisk in a large mixing bowl. Add the all-purpose flour in 3 parts, stirring with a rubber spatula. Be sure not to overwork the flour or it will make your gnocchi dense. Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a dowel shape about 5/8 inch in diameter. Cut the dowel into 5/8-inch pieces. Dust some parchment paper with semolina flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough, quarter by quarter. Cook the gnocchi in the boiling water for 1-2 minutes or until the gnocchi float. Remove and allow to drain.
Brown Butter Emulsion:
Start by browning the butter in a medium size saute pan over medium heat. Continue to whisk the butter to prevent the butter solids from burning too quickly. When the solids just start to turn golden brown, remove from the heat and whisk continually. The residual heat should continue to brown the solids. Add the cream and slowly reduce over medium-low heat until thickened. Take the swiss chard and remove the stems from the green.
Cut the greens into ½ in ribbons. In a medium saute pan over medium heat, lightly saute the garlic and shallot until softened. Add the white wine to deglaze the pan and allow it to reduce slightly. Add the chard and let it cook down. Season to taste with salt and pepper.
Add the gnocchi to the brown butter emulsion and reheat. Lay a bed of chard on the plate and put the gnocchi on top. Garnish with the toasted pinenuts.