Pumpkins feature heavily in our meals at the moment. Country Boy got a bit carried away with growing them, and forgot that he doesn't actually like them. Fortunately he does like pumpkin soup (I don't understand this - why pumpkin soup, but not pumpkin?? 'Tis a mystery), and has taken a shine to my pumpkin spice cake. Despite including pumpkins in as many meals as possible, we still have over 30 pumpkins still to be eaten.
When I was at uni I had to make gnocchi with a friend, but I don't think I have tried it since. I have been meaning to have a go at making pumpkin gnocchi for ages, and so I finally included it on the meal plan when I knew I had a bit of time. After eating the gnocchi, I can't believe I left it so long to make it.
Ingredients (Serves 4-6)
500g pumpkin puree (dry roasted it, then puree. This works best because it is drier than boiled pumpkin)
1 egg yolk
Zest of 1 lemon
Salt
1 3/4 c plain flour (the amount you need will depend on how moist your pumpkin is)
100g butter
1/4t nutmeg
4 thyme sprigs
juice of half a lemon
Method
1. Combine the pumpkin puree, egg yolk, a pinch of salt, and lemon zest in a bowl.
2. Add 1 cup of plain flour and combine.
3. Slowly add the remaining flour, kneading lightly, until a sticky dough forms (you may need more or less flour). Be careful not to over work the dough or the gnocchi will be tough.
4. Divide the dough into 4 smaller balls then roll out into sausages about the thickness of a thumb. You may need to sprinkle extra flour over the surfaces to prevent the dough sticking.
5. Cut the dough into 1.5 cm lengths. Allow to stand about 1 hour before cooking.
6. Fill a large pot with water and bring to the boil.
7. Once the water is a rolling boil, carefully drop the gnocchi into the water.
8. Allow to boil for about 4 minutes. The gnocchi is ready when it floats on the surface of the water.
9. In a fry pan, melt some of the butter on a medium heat.
10. As the gnocchi is ready, remove from the water using a slotted spoon. Drain and drop into the melted butter.
11. Repeat this until all the gnocchi is crunchy and golden, adding more butter as needed.
12. Squeeze half a lemon over the gnocchi, and sprinkle in the nutmeg and thyme. Toss to combine.
13. Serve.
When I was at uni I had to make gnocchi with a friend, but I don't think I have tried it since. I have been meaning to have a go at making pumpkin gnocchi for ages, and so I finally included it on the meal plan when I knew I had a bit of time. After eating the gnocchi, I can't believe I left it so long to make it.
500g pumpkin puree (dry roasted it, then puree. This works best because it is drier than boiled pumpkin)
1 egg yolk
Zest of 1 lemon
Salt
1 3/4 c plain flour (the amount you need will depend on how moist your pumpkin is)
100g butter
1/4t nutmeg
4 thyme sprigs
juice of half a lemon
Method
1. Combine the pumpkin puree, egg yolk, a pinch of salt, and lemon zest in a bowl.
2. Add 1 cup of plain flour and combine.
3. Slowly add the remaining flour, kneading lightly, until a sticky dough forms (you may need more or less flour). Be careful not to over work the dough or the gnocchi will be tough.
4. Divide the dough into 4 smaller balls then roll out into sausages about the thickness of a thumb. You may need to sprinkle extra flour over the surfaces to prevent the dough sticking.
5. Cut the dough into 1.5 cm lengths. Allow to stand about 1 hour before cooking.
6. Fill a large pot with water and bring to the boil.
7. Once the water is a rolling boil, carefully drop the gnocchi into the water.
8. Allow to boil for about 4 minutes. The gnocchi is ready when it floats on the surface of the water.
9. In a fry pan, melt some of the butter on a medium heat.
10. As the gnocchi is ready, remove from the water using a slotted spoon. Drain and drop into the melted butter.
11. Repeat this until all the gnocchi is crunchy and golden, adding more butter as needed.
12. Squeeze half a lemon over the gnocchi, and sprinkle in the nutmeg and thyme. Toss to combine.
13. Serve.
Oh, this looks gorgeous Jo. I love your recipe. I'm definitely going to try this. Can you tell me what type of pumpkin it is you used.
ReplyDeleteAnne xx
I used Queensland blue because that is what we grow! I think it would work with any pumpkin so long as it is dryish before you add the flour!
DeleteYum! Do you grow sage? I love sage fried in butter - it would go wel with the pumpkin too.
ReplyDeleteI think it would be gorgeous with sage. Unfortunately we didn't have any in the garden!
DeleteGluts make for inventive cooks. We're at the start of the growing season so my pumpkins are still seeds in the packet but in October I'm going to make this. Thanks for the idea.
ReplyDeleteThis looks so yummy. I might have to give it a try with gluten free flour. I so miss gnocchi and real pasta.
ReplyDeleteThat looks and sounds delicious!!!
ReplyDeleteYum! B has been trying to get me to make gnocchi for years. I always put it in the to hard basket though, plus I don't think I would be able to compete with his Nonna's gnocchi.
ReplyDeleteI was wondering how you were going with all those pumpkins.
Thanks for linking up x
Delicious I really want to try this Jo.
ReplyDeleteWow, I've never been a fan of gnocchi - though my husband loves it - but this post has me inspired to give it a go (because I love pumpkin - though my husband doesn't, so much, hahaha...
ReplyDelete