Pumpkin Gnocchi: change up your recipes with this delicious home made pasta!
We actually made the gnocchi with gluten free flour, it works well for both GF and Non-GF flours!
500g of Pumpkin
250g of Desiree Potatoes
1 Cup of Plain Flour plus a bit more
Pinch of Salt
Splash of Olive Oil or Cooking Oil
Place potatoes into a large saucepan, cover with cold water and place over high heat. Bring to the boil and simmer for 20-25 minutes or until tender. Drain and cool for 10 minutes or until cool enough to handle.
At the same time, peel and cut the pumpkin into small cubes. Roast in the oven until cooked through but the outside is still soft not crispy.
Peel skin from potatoes. Add the roast pumpkin and press through a fine sieve with a spoon into a large bowl. Season with salt.
Add 1 cup of flour to potato and pumpkin mix. Use your hands to work the flour into a dough. Add more flour if the dough is too sticky.
Lightly flour the bench surface and knead until well-formed. Cut the dough into four even portions.
Roll the portions into 2cm thick logs, then cut into 1.5cm pieces.
Gently round the cut ends then roll each piece lightly under a floured fork to form lines in the gnocchi.
Bring a large saucepan of water to the boil, then add the gnocchi one quarter at a time. Place onto a slotted spoon and lower into the boiling water. Cook for 2-3 minute until the gnocchi rises and begins to float on the top of the boiling water. Cook for 1 minute then remove with the slotted spoon into a tray.
Add to your favourite pasta sauce and serve!