Pumpkin Gnocchi
Tender gnocchi on pumpkin and potato purée with parmesan. The key to the texture is getting the purée as dry as possible. They freeze beautifully.
Ingredients
Instructions
The purée is the key
Roast the pumpkin in wedges at 190–200 °C for 40–50 minutes. Scoop out the flesh and purée it. Dry it in a dry pan for 2–4 minutes, stirring, until a trail from the spatula holds for 2–3 seconds. Cool until just warm.
Bake the potatoes in their skins at 200 °C for 60–75 minutes (or boil them unpeeled), let them steam off for 5–10 minutes and press through a ricer — you need a dry purée. Measure out 200 g.
Mixing and shaping
Combine the pumpkin and potato purée, parmesan, yolk, salt, pepper and nutmeg.
Adding the flour gradually, work to a soft, slightly sticky dough — do not load it with flour. If it sticks badly, chill for 10 minutes.
Divide into 3–4 parts, roll into logs 1.5–2 cm thick and cut into 2 cm pieces. Press ridges with a fork if you like.
Freezing and cooking
Spread the gnocchi in a single layer on parchment, freeze until firm and transfer to a bag or container. Keeps for 2–3 months.
Cook fresh gnocchi in heavily salted water until they float, plus 1–2 minutes. From frozen, cook without thawing until they float, plus 2–3 minutes. Save ½ cup of the cooking water to emulsify the sauce.