My favourite gnocchi recipe!
*The homemade gnocchi recipe is from Recipes from Italy
Ingredients
For Pumpkin Gnocchi
- 600 g (about 2 ½ cups) of cooked pumpkin pulp (that is, 1 pumpkin of about 1,3 kg /2,8 lbs). Use a sweet pumpkin, such a butternut squash or a kabocha squash
- 300 g (2 ¼ cups) of all purpose flour
- 1 medium egg
- ¼ teaspoon fine salt
- freshly ground black pepper
- a pinch of nutmeg
For the sauce
- 1 tbsp olive oil
- Crushed garlic
- One cup sliced mushrooms
- Half a bunch of fresh spinach
- Punnet of cherry tomatoes, halved
- 15 pitted olives
- 100g cubed feta
Instruction
For Pumpkin Gnocchi
- First, you need to clean the pumpkin and cook it. Everyone has their own method. We are going to show you what we think removes water from the pumpkin as quickly as possible. Cut the pumpkin into thin slices then place them on a baking sheet pan covered with baking paper. Cook in a static oven preheated to 200°C (390F) for 15-20 minutes or in a ventilated oven at 180°C (350F) for 10-15 minutes, until they start to slightly dry. This way the pumpkin will dry out and will not release the water during the preparation of the pumpkin gnocchi dough.
- Place the flour on a work surface and, using your hands or a spoon, create the classic fountain shape. Crush the pumpkin with a potato ricer directly on the flour. Add salt and black pepper and flavour with a pinch of nutmeg.
- In a little bowl, beat the egg up. Give the mixture again a fountain shape and make a hole in the centre then pour the egg. Incorporate it with a fork and work it until it’s homogeneous.
- Work the dough with your hands as little as possible and quickly. Give it the shape of a loaf. Now cut a piece of pumpkin dough with a dough scraper or a sharp knife.
- Then with your hands make a long roll of dough as thick as a finger.
- Slice the roll every 1,5/2 cm (about half inch), so as to have small cylinders.
- Now slide the gnocchi one by one on a gnocchi board to give them the classic striped pattern on the surface (only if they are firm enough, otherwise forget it. They will be delicious all the same!). Homemade pumpkin gnocchi are ready!
How to Store Pumpkin Gnocchi (Freezing Gnocchi)
Its best to freeze the gnocchi. This way you can make pumpkin gnocchi even some days ahead of time and, when you want to eat them, you have just to take the gnocchi directly from the freezer and, without defrosting, cook them.
Here’s how to store pumpkin gnocchi: place them, well spaced, on a tray covered with a floured cloth or baking paper. Place the tray into the freezer. Wait for 2/3 hours then transfer them in food plastic bags and put them back into the freezer. Do NOT put freshly-made-still-soft gnocchi in plastic bags, otherwise they will stick to each other!
Cook gnocchi still frozen in boiling water, directly from the freezer to the pasta pot. This way they will retain the softness and texture of homemade pumpkin gnocchi.
How to Cook Pumpkin Gnocchi
- Retrieve from the freezer. In a rather large pasta pot, bring the water to a boil and add the necessary coarse salt. When the water boils, add the gnocchi a few at a time. You see that the gnocchi, due to their weight, go to the bottom, especially if they are frozen. Cook over high heat.
- After 1 or 2 minutes, the dumplings come to the surface. They are cooked! As soon as they rise to the surface, take them with a skimmer slotted spoon and drain them well. Pumpkin gnocchi are cooked and ready to be seasoned.
For the Sauce
- Add olive oil and crushed garlic to the wok and sauté until translucent.
- Stir in remaining ingredients and cook for about 8 minutes on medium heat.
- Remove from heat and stir through homemade basil pesto.
Hits the spot everytime!
