Recipe: Anya Fernald
Pumpkin is at its best in the cooler months, when its natural sweetness adds warmth to savory dishes. Here, it’s combined with potato to make light, tender gnocchi. The bone marrow brings depth and richness—full of nutrients like collagen and healthy fats—and creates a silky sauce when melted in the pan. Cast iron is ideal for this recipe: it holds heat evenly, giving the gnocchi a crisp golden edge while the marrow fat coats every piece perfectly.
The Field Method for Cast Iron Care
Prepare the Potatoes and Pumpkin:
- Roast the pumpkin: Cut the pumpkin in half, remove the seeds, and place it cut-side down on a baking sheet. Roast at 400°F (200°C) for about 30-40 minutes until tender. Scoop out the flesh and puree it or run it through a food mill.
- Bake the potatoes: Preheat the oven to 400°F (200°C), poke holes in the potatoes with a fork and bake for about 45-60 minutes until soft. Once cool enough to handle, peel and mash by using a ricer.
Mix the Dough: In a large mixing bowl, combine the roasted pumpkin puree, mashed potatoes, and salt. Mix well until smooth. Gradually add flour, starting with 1 cup. Mix until the dough comes together. You may need to add more flour until the dough is soft but not sticky.
Shape the Gnocchi: On a lightly floured surface, divide the dough into smaller portions. Roll each portion into a long rope, about 1/2 inch thick. Cut the rope into 1-inch pieces.
Optional: Use a fork to gently press down on each piece to create ridges, which help sauce adhere to the gnocchi.
Make the Roast Marrow sauce: Broil the marrow bones for 15 minutes to char the top and soften the interior. Let them cool slightly and scoop the marrow onto a hot cast iron skillet and melt it further. Add the thyme and lemon zest and turn off the heat.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water. Cook until they rise to the surface (about 2-3 minutes). Once they float, let them cook for another minute. Using a slotted spoon, remove the gnocchi.
Assemble the dish: Remove the gnocchi from the water and place into the hot marrow fat. Fry them slightly, then dress with grated cheese and serve hot.
Frying is a great way to keep your skillet in great shape and your seasoning building.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
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