PUMPKIN GNOCCHI WITH OSSO BUCO

PUMPKIN GNOCCHI WITH OSSO BUCO // The Kitchy Kitchen

Fall is all about slowly simmered smells creeping out of the kitchen, and few things smell as good as osso buco (short ribs) cooking on the stove. Poured over melt in your mouth pumpkin gnocchi, it’s the perfect sweater weather meal. You can switch out the short ribs for brisket, lamb shank, basically any slow cooking meat. With a drizzle of sage infused brown butter, it’s pretty magical.

PUMPKIN GNOCCHI WITH OSSO BUCO // The Kitchy Kitchen

PUMPKIN GNOCCHI WITH OSSO BUCO // The Kitchy Kitchen

PUMPKIN GNOCCHI WITH OSSO BUCO // The Kitchy Kitchen

PUMPKIN GNOCCHI WITH OSSO BUCO // The Kitchy Kitchen

INGREDIENTS (PUMPKIN GNOCCHI)

For 4

1 pound kabocha squash or a small pumpkin, halved and seeds scooped out

3 large egg yolks

1/4 cup mascarpone cheese

1/4 teaspoon freshly grated nutmeg

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 3/4 cups all-purpose flour, plus more for dusting board and dough

a potato ricer or a food mill

DIRECTIONS

Put pumpkin or squash into a pot and add room temp (from the tap is fine) water until covered by one inch. Cover and bring to boil over medium heat, reduce heat and simmer for 15 minutes, or until done/a fork can easily be poked through them. Drain, shaking a bit to dry the pumpkin or squash off.  Use a spoon to scoop out the flesh. Pass the squash or pumpkin through a potato ricer or food mill and let them cool. You should have about 2 -2 1/2 cups.

In a large bowl, make a mound of potatoes with a well in the middle. Add the egg yolks, the mascarpone, nutmeg, salt, and pepper. Mix in the potatoes with your hands. Sprinkle 1/2 cup of the flour over the potatoes and gently mix it in. You want to use an extremely gentle touch here, as the more you work the dough, the tougher and gummier it’ll get. Sprinkle on more flour, little by little, mixing the dough until it comes together. Pat the dough into a large ball and cut into 4 pieces.

On a lightly floured surface, roll each piece of dough into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them, then gently roll them along the prongs of a fork to create ridges, set aside on wax paper, and for your own sanity do not place one on top of the other. This creates a big, depressing mess. Allow the gnocchi to dry out for about 30 minutes while you get a pot of well salted water boiling.

Pop the gnocchi in the boiling water, and cook for about 90 seconds, or until they bob up to the top. Give them about 10 seconds of bobbing at the top, so they cook through. With a slotted spoon transfer the gnocchi to a bowl.

INGREDIENTS (BRAISED SHORT RIBS)

Makes about 8 servings

3 tablespoons olive oil

4 pounds short ribs

1/4 cup pancetta or bacon, diced

4 tablespoons unsalted butter

1 large yellow onion, finely diced

3/4 cup carrots finely diced

3/4 cup celery stalks finely diced

4 garlic cloves, minced

1 cup dry white wine (like a Sauvignon Blanc)

1 1/2 cups milk

1 28-ounce can diced tomatoes

2 ounces butter

20 sage leaves

DIRECTIONS

Place a large pot over medium high heat and add the meat and pancetta a third at a time, stirring and breaking lumps with a spoon between each addition. Adding the meat gradually allows the water to evaporate – which is key if you want to brown your meat and not boil it (this whole process will take about 15-20 minutes). Turn heat down to medium and add the butter in the oil. Add the onion, carrot, celery and garlic with a good pinch of salt and sauté for about 15 minutes.

Pour the white wine into the pot. With a wooden spoon, scrape all the brown bits stuck to the bottom of your pan. These add a ton of flavor. Push the meat all around to make sure you scrape it all off. Cook for about 2-3 minutes, to let the alcohol cook off. Add milk, diced tomatoes (with liquid), 1 teaspoon salt and a good grinding of pepper. Bring to a boil and then lower to the lowest heat and let simmer very slowly, half-covered, for 2 hours, stirring from time to time. In the end, the sauce should be more oil- than water-based and thick like oatmeal. Season to taste.

To put the pasta together, cook dry tagliatelle (or whatever pasta you prefer) in salted boiling water according to the manufacturer’s instructions, reserving the water.

When ready to serve, mix in the butter, freshly grated Parmigiano-Reggiano, and about a 1/2 cup of pasta water.  Drain your pasta very well and return to the pot. Spoon some sauce, just enough to coat the pasta. To make the brown butter, melt the 2 ounces of butter with the sage leaves over medium heat, consistently stirring. Once the milk solids start to turn golden brown, pour the brown butter into a glass bowl (this stops the cooking process). Serve with grated parmigiano and browned butter with sage.