Pumpkin gnocchi

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By Ángela

This time we propose a somewhat original gnocchi recipe, since these are usually made with potatoes. But in order to take advantage of the pumpkin meat that we had left over from our Halloween pumpkin, we have dared to try this recipe.

Pumpkin gnocchi

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Have you ever tried pumpkin gnocchi? It is a different way of preparing them but it is so delicious that you will repeat

Pumpkin gnocchi
  • Ángela
  • Kitchen: cuisine
  • Recipe type: pasta
  • Rations: 4
  • Total time:

Ingredients

  • 1 kg of pumpkin
  • 1 egg
  • 100 gr of grated Parmesan
  • 150-200 gr of flour
  • Salt and pepper

Preparation

  1. Roast the diced and peeled pumpkin in the oven for half an hour. Drain well the water that has been released with a strainer and pressing the meat. This step is decisive, it saves you from having to add too much flour so that the dough is more compact and prevents the recipe from failing.

  2. At this stage, we could have also added roasted garlic, onion and spices, but if the children are going to eat the gnocchis it is better to avoid these ingredients so that they come out softer. Then we beat the pumpkin with salt and pepper to taste.

  3. Now, in a bowl, gradually add the flour and mix with the pumpkin puree and the egg until we have a manageable dough and it barely sticks to us.

  4. We make churros or cylinders about 2 cm thick with the dough and let them rest for a few hours in the refrigerator so that the dough is more compact.

  5. To make the gnocchi, with a floured knife we ​​cut the cylinders of the dough into slices of about two centimeters. We put them on a plate with flour and we make balls, which we will perfect with a fork.

  6. We cook the gnocchi in this way. We put a large pot with water and salt and when it boils, we add the gnocchi. In a few minutes they will rise to the surface, we catch them with a slotted spoon and place them in a colander.

  7. We already have the gnocchi itself, now all that remains is to add your favorite sauce and that's it at the table! They are also delicious simply with butter and grated Parmesan.

Vía: The alternative blog
Image: FXcuisine


Discover other recipes of: Soup Recipes

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  1.   pehuen said
    ago 14 years

    Since the gnocchi did not come out for me, the dough was not compact enough to handle and make them, I decided to put the cylinders in the oven and bake them for about fifteen minutes. I had some very tasty pumpkin and cheese mini breads !!!!

    Reply to Pehuen
    1.    Alberto Rubio said
      ago 14 years

      Pehuen, thank you in advance for participating in our blog. The secret is to drain the pumpkin very well so that it does not become a fluid dough. The result will also vary depending on the type of pumpkin used. If the meat is too dry and earthy, the gnocchi will break apart when cooked. The best thing is that it is a juicy and doughy meat. I have found on the blog FXCuisine, that the ideal pumpkin is the Hokkaido Pumpkin. On the other hand, the type of flour is also important. We must use kitchen flour and not pastry flour, as it is more resistant. In any case, it is better to add the flour little by little until the desired consistency is achieved.

      But look, cooking is experimenting and you found a new recipe!

      Reply to Alberto Rubio
  2.   martha frost said
    ago 1 year

    I would like to make the gnocchi one day but save it to eat the next. Do I keep them already boiled or before? Thank you so much.

    Reply to Marta Frost
    1.    ascen jimenez said
      ago 1 year

      Hello, Martha. I would keep them raw, but eat them the next day, not later. A hug

      Reply to Ascen Jimenez