A variation on my other recipe "Classic Gnocchi"
How proud would you be to serve your own handmade pasta for dinner? Serve this recipe with your favourite pasta sauce and wait for the "oohs" and "ahhs".
This is a simple, easy recipe for homemade gnocchi pasta. You don't require any special equipment or skill, you just need a few simple ingredients and time!
Preheat oven to 180ºC (350 F). Place pumpkin on a baking tray lined with non-stick baking paper. Bake for 40 minutes or until tender but not golden. Use a fork to scrape the skin from the pumpkin. Discard skin.
Place potatoes in a saucepan of cold water. Cover. Bring to boil over high heat. Reduce to low. Cook for 30 minutes or until soft when pierced with a skewer.
Let the potatoes cool for about 30 minutes, then peel with a small knife. If they're still too hot to handle, wear clean rubber gloves. Return potatoes to the pan.
Mash potato until just smooth, then press one-quarter of potato through a sieve into a bowl. Repeat in 3 more batches. Add salt and season with pepper. Mash the pumpkin and stir into the potato mash.
Add flour. Mix to form a firm, slightly sticky dough. If it's too sticky, add a little more flour, but only a tablespoon at a time. Too much makes the dough heavy
Dust a tray, lined with a clean, dry tea towel, with flour. Cut dough into 4 even portions. Roll each portion on a lightly floured surface to a 2cm-thick log.
Use a lightly floured knife to cut logs into 2cm pieces. Roll each piece into a ball. Place on the lined tray, making sure the gnocchi don't touch each other.
Gently roll, 1 at a time, over the back of a lightly floured fork. The ridges help sauce cling to the gnocchi and give them a traditional Italian finish.
--- WHEN READY TO SERVE ---
Bring a large shallow saucepan of water to the boil. Add one-quarter of the gnocchi. When they rise to the surface - after about 2-3 minutes - they're ready.
Use a slotted spoon to transfer to a baking tray, making sure there's a little cooking water still on the tray. This stops them sticking together.
Add gnocchi to your favourite pasta sauce and serve.
--- TO FREEZE ---
Storing: If you're not cooking your gnocchi immediately, dust them lightly with flour, cover the tray with a tea towel and set aside for up to 2 hours at room temperature or place in the freezer for up to 4 hours.To freeze for up to 2 months.
To freeze uncooked gnocchi for up to 2 months, sprinkle it with flour and place small portions (about 1 serve), in a single layer, in sealable plastic bags.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (110g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4mg||0 %|
|Potassium 332.6mg||9 %|
|Total Carbohydrate 27.4g||8 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 25.1g|
|Protein 3.2g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 121
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.