"This is an adapted version of the traditional gnocchi which is made with potato. Here, I've used roasted pumpkin which gives it a nice flavour. Toss this gnocchi with a Burnt Butter Sauce and you have a delicious meal!
In this recipe, I have added some homemade ricotta (fresh paneer) for added flavour and to act as a vegetarian binder."
Pumpkin Gnocchi with Burnt Butter Sauce
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Prep time: 50mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
Pumpkin Gnocchi
- 2 cups pumpkin, cubed
- 1 tbsp olive oil
- 1/2 cup crumbled fresh ricotta
- 3/4 cup all purpose flour, or more as needed
- salt
- freshly ground black pepper
Method
Step 1
Preheat the oven to 220C. Roast the pumpkin cubes with olive oil, salt and pepper for 30 mins, tossing once in between. Blend the roasted pumpkin to make a puree (about 1 cup).
Step 2
Mix together the flour, pumpkin puree and ricotta (or 1 raw egg or 1 mashed potato). Bring the dough together with your hands. Knead lightly on a floured surface. If your dough is too wet, add a little flour to make it easier to handle.
Step 3
Cut the dough ball into 4 parts and roll each part into a long cylinder with your hands. Keep lightly flouring the surface and your hands. Cut pieces of equal size with a floured knife.
Step 4
Arrange the gnocchi on a lightly floured platter keeping some distance between them to avoid sticking together.
Step 5
Cook the gnocchi in salted boiling hot water (like you cook regular pasta). When ready, they will float on top. Remove from the water with a slotted spoon and add directly to the pan with your choice of sauce and other ingredients.
ingredients
Burnt Butter Sauce
- 1 tbsp butter
- 2 garlic cloves, sliced
- 1/2 tsp chilli flakes, optional
- 1 sprig rosemary
- 2 tbsp grated parmesan
Step 1
To make the sauce, add butter, garlic, chilli flakes and rosemary to a hot pan. Brown the butter for 30 seconds. Add the gnocchi directly to the warm sauce and toss gently.
Step 2
Serve with a topping of grated parmesan cheese.