Pumpkin GnocchiSubmitted by: SQUIRRELLYPOO
IntroductionA twist on the classic Italian dish. A twist on the classic Italian dish.
200g raw weight pumpkin, mashed or pureed or 1 cup pureed pumpkin
2 cups flour
1/2 tsp nutmeg
salt & pepper
Add the last 1/2 cup of flour until dough is consistency of cookie dough.
Prepare a baking sheet lined with parchment paper.
Flour your hands and pinch a small amount of dough to form a ball about the size of a quarter.
Place on the paper and repeat until all the dough is used. Sprinkle a small amount of flour on top of each ball and press the tines of a fork into each one to make the distinctive indentation.
Boil a very large pot of salted water and once it's at a rolling boil, drop each gnocchi in, making sure not to crowd the pot.
When gnocchi are cooked they will float to the top, where you should retrieve them with a slotted spoon.
Serve immediately, topped with pasta sauce or pesto.
(Makes about 45 gnocchi, we ate 10-12 each. If you make too many, the extra gnocchi can easily be frozen BEFORE cooking by placing your baking tray in a freezer for a few hours, then placing the gnocchi into freezer bags to boil from frozen for a quick mid-week dinner).
Number of Servings: 4
Recipe submitted by SparkPeople user SQUIRRELLYPOO.