PUMPKIN GNOCCHI

I call it – FAKE IT TILL YOU MAKE IT 🙂

Ingredients

Dough:
– 1 entire delicate pumpkin
– 300g 00 flour
– 1 egg
– pinch of salt & sugar

Sauce:
– 80g unsalted butter
– few leaves of sage

Dough: Bake an entire Delica pumpkin and make 600g of a puree out of it. Then add 300g of 00 flour, 1 egg, salt and a pinch of sugar and blend everything by hand until you obtain a dough.
Divide the dough into 5 equal pieces and roll a piece at a time into long, 1.5cm thick cylinders. Cut each cylinder into small pieces to obtain gnocchi and cook right away in salted boiling water for 1 minute.

Sauce: To exhalt the pumpkin flavour you can go for an Italian classic to season your gnocchi with: BUTTER and SAGE as Erica suggests. Melt 80g of unsalted butter in a pan and add a few slices of sage.

TIPS from Erica:

  • It is important to use as little flour as possible, otherwise the gnocchi will become hard. For this it is good to work small portions of dough at a time.
  • If you are not very experienced and you are unable to give a pattern or a shape to the gnocchi because they are too sticky, rather than add too much flour, cook them as they are, they will still be delicious.
  • If the mixture is too soft to work on a cutting board, you can put it in a piping bag (sac a poche). When cooking them, drop small pieces of dough directly into the boiling water. Alternatively, take the dough with a teaspoon and drop it into the pot with the help of another teaspoon.
  • Do not over cook them, otherwise the gnocchi will become hard.

Trendy To Know

Specialty Produce says: Delica squashes, botanically classified as Cucurbita maxima, are a hybrid variety that belongs to the Cucurbitaceae family. The early-maturing cultivar was first developed in Japan and is a type of kabocha squash, favored for its sweet, nutty flavor and smooth flesh. While Delica squashes are widespread across Japan, they have also become one of the most popular varieties grown in Italy. The squashes are one of the first varieties available of the season and are often sold in local Italian markets with a signature red wax on the stems to extend the storage life and prevent the squash from ripening too quickly. Delica squashes are highly favored by consumers for their smaller size and are commonly purchased whole for use in everyday culinary applications.
Nutrition: Delica squashes are an excellent source of beta-carotene, which is the orange pigment found in the flesh. When beta-carotene enters the body, it is converted to vitamin A, which can help prevent vision loss and repair cell damage. The squashes are also a good source of minerals such as copper, magnesium, phosphorus, iron, and zinc, and vitamins such as vitamin B and vitamin C.

My first ever made Gnocchi

If you look at Erica’s Instagram her Gnocchi look absolutely amazing and the way she does them is just a top class. My first experience was not even close to that, but I had fun.
Firstly I did have a regular pumpkin, the one I got from Pumpkin Patch in Avon Valley , but I will definitely try to get a Delica pumpkin next time. Secondly I think, that despite Erica’s warning in her tips, I added too much flour. Thirdly I did them with a cheese sauce, which made my gnocchis taste better than they were 😀