"A homemade savoury pasta dish that is perfect for thanksgiving or any week night meal. It is also great for meal prep"
Pumpkin Gnocchi
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Prep time: 1hr
Cook time: 30mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 deseeded and chopped medium pumpkin
- 150 ricotta
- 500 pumpkin puree
- 1/3 finely grated parmesan
- 1 egg
- 1 pinch of salt and pepper
- 250 grams fine semolina
- 120 pancetta or lardons
- 1 medium diced onion
- 1 tablespoons olive oil
- 250 chopped cherry tomatoes
- 125 millileters cream
- 1 pinch of salt and pepper
- 300 grams pumpkin gnocchi
- 50 grams tasty cheese
- 50 grams parmesan
Method
Step 1
Place the halved pumpkin, standing up, on a baking tray lined with baking paper. Place in the oven for 1-2 hours at 170℃ or until wilted and water has released. Remove from the oven and leave too cool.
Step 2
Once cool enough to touch, peel the skin off and mash or blitz with a blender until smooth. Leave in a large shallow bowl or pan over night, uncovered, to allow the water to release.
Step 3
The next day, place the pumpkin puree in a colander lined with baking paper or a cheese cloth and allow the water to drain.
Step 4
Mix together the pumpkin puree, ricotta, parmesan, egg and salt + pepper in a large bowl. Once combined, fold through the semolina. Leave to sit over night in the fridge, uncovered, for a better dough. Once rested for at least 12 hours, divide the mixture into 1 tablespoon balls, rolling with your hands until smooth. Mark with a gnocchi board or fork. Place onto a tray lined with baking paper and a dusting of fine semolina.
Step 5
Once rested for at least 12 hours, divide the mixture into 1 tablespoon balls, rolling with your hands until smooth. Mark with a gnocchi board or fork. Place onto a tray lined with baking paper and a dusting of fine semolina.
Step 6
Cook in a pot of rolling salted boiling water for 1-2 minuets or until they rise to the surface. Remove with a slotted spoon and place into a pan with butter. Cook until golden. Great also with sage or a tomato sauce.
Step 7
Sauce In a pan, heat olive oil. Add pancetta and then the onion. Cook for 4-5 minuets or until the onions have softened. then add salt, pepper and tomatoes. Cook for a further 2-3 minutes or until they start to soften. Add the cream, mix to combine. Pour into an oven proof dish, set aside.
Step 8
Boil the gnocchi in salted boiling water. Scoop with a slotted spoon and place into the sauce. Reserve all cooking water.
Step 9
Pour 350mL of the reserved cooking water over the gnocchi and sauce. Give the dish a little shake but do not stir! At this point it will look like very watery soup but do not worry! The water will be absorbed and make the gnocchi creamy, saucy and delicious. Bake for 1 hour in a 160℃ oven. Serve hot with fresh parsley if desired.