LOVELY HOMEMADE PUMPKIN GNOCCHI
I never thought one day I will do my own gnocchi. All the family fancy this lovely recipe and it's much easier than you might think. And believe me, it is so satisfying to eat your homemade gnocchi.
Servings 3 portions
INGREDIENTS
- 600 gr pumpkin - or 2 cups puree
- ½ cup buckwheat flour (+ approx. 3 Tbsp for rolling the gnocchi)
- ½ cup corn flour
- ½ cup brown rice flour
- 1 ½ tsp ground turmeric
- 1-2 pinch(es) nutmeg, freshly grated
- Himalayan salt and fresh ground pepper to taste
- 1 tsp sweet paprika powder
- 1 tsp marjoram
INSTRUCTIONS
- Preheat the oven to 200°C (fan).
- Peel the pumpkin and cut into big cubes.
- Place them on a lined baking sheet and let them cook in the oven until lightly soft for about 15 minutes.
- Take the pumpkin out of the oven when soft enough, let it cool down a little bit and place it in a blender.
- Add all the other ingredients and blend until well combined *. The mixture must be soft, but not too runny **.
- Fill in a large saucepan with water and bring it to a boil.
- Roll small balls and flatten the balls a little bit with your finger down. Take a fork to make indents on one sight. Pssst : the batter is quite soft and sticky. It is much easier if you always take a little bit of buckwheat flour -or any other flour- in your hands and roll them (with your hands) first. If you find it easier to make balls or squares then go ahead - the size and form don’t matter.
- Put the gnocchi into boiling water. They will be ready when they start floating on the top. Take a sieve spoon to take them out.
- We try always to prepare a batch of 20 gnocchis at the same time and then continue to roll them.
- Preheat a pan with 1 Tbsp of olive oil.
- Eventually, saute the gnocchi with some spinach leaves, dried tomatoes and 2 tbsp of pesto for about 3 minutes and serve immediately.
Notes & Tips
* The pumpkin is known to absorb the spices. Please taste it and make sure there is enough spices in your recipe.
** If the dough is TOO DRY (depends on the pumpkin and its water percentage), add more water (1 tbsp at a time) and mix again. If the dough is TOO RUNNY, add more flour (1-2 tbsp) and let it sit for 5-10 minutes.
But the texture remains soft in any case. Be aware that this dough is not as firm than the original gnocchi dough, made of potato.