Versatile Culinary Tools and several sizing and configuration options make The Galley your ideal workstation in many different ways. The Galley Workstation’s double tier design brings functionality and design to a new level. Culinary Tools like cutting boards, drying racks, colanders, bowls, serving boards, and half sheet pans slide above and below each other on upper and lower tiers to provide maximum functionality. Making Pumpkin Gnocchi with sage brown butter sauce has never been easier with the use of the Galley sink!
Pumpkin Gnocchi with Sage Brown Butter Sauce
Ingredients:
(For the Gnocchi)
1 large container Ricotta cheese
2 cups all-purpose flour
¼ cup pumpkin puree
2 whole eggs
¼ tsp chopped sage
1tsp salt
(For the Sauce)
1/4 tsp cinnamon
Pinch Allspice
½ red onion sliced
2 cloves of garlic minced
5 leaves of sage
½ cup crumbled blue cheese
3 Tablespoons Marcona almonds
¼ cup cherry tomatoes sliced in half
½ pound unsalted butter
½ cup heavy whipping cream
Directions:
1. Carefully mix all ingredients for Gnocchi dough. Combine in a stand mixer with a dough hook until forms tight ball. Cover and let rest 20 minutes.
2. Bring 3 gallons of salted water to boil. Cut dough ball into six equal portions. Roll out each portion into ½ inch logs. Cut finger space with a sharp knife. Roll each dough ball on the back of a fork to make an indent.
3. Place pasta in water and boil 2 to 5 minutes or until floats to the top. Strain and coat with oil.
4. In a skillet over medium heat, add butter and onions along with garlic sauté 2 minutes.
5. Next, add sage and cherry tomatoes. Toss in gnocchi and heavy cream.
5. Bring to a simmer and top with crumbled blue cheese and almonds.