What is more quintessentially Fall than the lovely squash? Never mind the fun times of carving them with the kids or using them in decorating your home; they are yummy too! I already shared a butternut wild mushroom casserole the other week, today I share my fail proof recipe for pumpkin gnocchi .
I sooo love those sunny Sundays; crisp, cool temperatures with beautiful hews of yellow gold and deep orange that coat the entire garden in a blissful wonderland. All I want to do is relax on my couch with a cup of tea and watch the light move across the garden. These are the golden moments where my inspiration floods, recipes develop in my head, photo styling ideas takes shape and plans for my next blog posts come to life. You could say I never seem to really just chillax but I truly cherish those creative moments.
Now what is gnocchi?
They are small Italian dumplings made from potato, semolina, or flour usually served with a sauce.
Pumpkin gnocchi:
Need to serve 4 :
500gr pumpkin, cut in wedges
100gr flour
100gr parmesan cheese, grated finely
pinch nutmeg
salt, pepper and olive oil
Go:
- In pre heated oven at 180C degrees, roast the pumpkin splashed with some olive oil for 45 minutes till tender. In blender puree the pumpkin till smooth mixture, season with nutmeg, salt and pepper.
- On the kitchen work surface or on parchment paper, take the flour and make a well in the centre. Add the pumpkin mixture and the grated cheese and gradually incorporate the flour beginning with the inner rim of the well. Make sure not to add too much flour. The mixture should just hold together and be still wet inside. Gather the dough, form a rounded mass and knead the mixture until smooth.
- Divide the dough into 4 or 6 pieces. Roll each piece of dough into a cylinder about 1,5 cm in diameter, cut about 1 cm long pieces. Transfer gnocchi to a baking sheet, press gently a fork on top to leave a mark and cover with damp towel, store in fridge till ready to cook.
- To cook, bring water to the boil. Add the gnocchi gently and cook for a few minutes, remove when they float. Damp with kitchen paper and serve with your favourite sauce or pesto.
Tips:
- I served the gnocchi with wild mushrooms, kale and onions with a touch of cream. But sage and butter would be superb too.
- Keep the pieces small as they will swell a little when cooked.
- Cook them in water with some chicken stock to optimise flavour.
Written and photographed by Sandra Slawinski without commercial deals.
