“When baking, follow directions. When cooking, go by your own taste.” ~Laiko Bahrs
I don’t know why it had never occurred to me to make gnocchi out of pumpkin! I was flipping through one of my many Women’s Weekly Cookbooks (don’t scoff, they are quite good!!) and saw this recipe.
Gluten-freeing it wasn’t so hard. I pretty much just sub’ed in the good ole GF flour.
What makes this recipe a real winner is that it is great to make with a toddler. I thought that I was going to end up with some really crazy gnocchi, but I was surprised at how even they got rolled, and how much restraint was used in squashing them with a fork!
This amount probably could serve about eight, depending on how much each person had!! I actually weighed uncooked gnocchi balls out into servings of 100g (for toddler) and put them in small zipper bags to be frozen. I don’t defrost them before I put them into boiling water and they seem ok.
1.5kg roughly chopped pumpkin
2 cups plain GF flour
1 cup SR GF flour
2 tblsp finely chopped fresh parsley
2 tblsp finely chopped fresh basil
Pinch of salt
1. Cook your pumpkin and then puree in a blender. Leave to cool.
2. In a bowl mix the pumpkin, salt, egg and herbs. Slowly add the flour (you might need more than listed, you might need less that listed.)
3. On a dusted board, knead the dough for a couple of minutes.
4. Roll teaspoon size portions into little footballs and squash slightly with a fork.
5. Refrigerate for 30 minutes.
6. Cook gnocchi, uncovered in a large saucepan of salted and oiled boiling water until all of the gnocchi float to the top.
7. Serve with your favourite pasta sauce. I like a nice garlic laden passata.