Pumpkin Gnocchi
◷1.5 hours
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
◎4 servings
Pumpkin purée(thick, butternut is best)300 g
Mashed potato(dry, with no milk or butter)200 g
Parmesan(finely grated)25–30
Egg yolks(if the dough is dry, use a whole egg)1 pcs
Wheat flour(start with 180 g)180–220
Salt0.5 tsp
Ground black pepperto taste
Nutmegpinch
Instructions
The purée is the key
1
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.
2
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
1
Combine the pumpkin and potato purée, parmesan, yolk, salt, pepper and nutmeg.
2
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.
3
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
1
Spread the gnocchi in a single layer on parchment, freeze until firm and transfer to a bag or container. Keeps for 2–3 months.
2
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.