May 10, 2013
These pumpkin gnocchi make a nice light meal compared to the potato version, especially with a fresh tomato sauce and lots of basil. I think roasted pumpkin brings out the best flavour, but boiled will work as well.
These are only ideas and all the measures/weights are an approximate.
200g flour (rice or potato flour is good too)
2 egg whites
2 tablespoons extra virgin olive oil
Roast the pumpkin in a little olive oil. Then remove from the oven and allow to cool.
Combine the pumpkin and the egg whites until blended.
Add flour a little each time and stir until the dough is thick and holds its own shape.
Place on a large cutting board or clean table top.
Dust with a little flour, and knead it into the dough.
Add a little more flour if required to make a firm long roll thin enough to make gnocchi.
It may be a little sticky to start with, keep enough flour on the board to keep rolling the dough.
Cut the dough into 4 or 5 pieces and roll each into cylinders, slice off gnocchi-sized pieces.
Drop into salted boiling water.
As they rise to the surface, remove them with a slotted spoon, shake off excess water, and put them on a serving plate. Drizzle with a little extra virgin olive oil, add fresh herbs (sage/basil) and add parmesan cheese if desired.
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