"Pumpkin gnocchi fit wonderfully into the season now! This time I roasted the vegetables, so they are dry, and you don't have to add too much flour. You remember I keep saying the less flour, the more tender the gnocchi! They became mega tender, and I served them with gorgonzola sauce!"
Pumpkin Gnocchi
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- Recipe Card
Prep time: 15mins
Cook time: 8mins
Serves or Makes: 3
Recipe Card
ingredients
- 2 big Potatoes
- 1/4 Pumpkin
- 1/4 tsp Salt
- 200-250 g Flour
Method
Step 1
The potatoes and pumpkin should be 500 g together when cooked.
Step 2
Cut the pumpkin into thinner slices, cut the potatoes in half and put everything on a greased baking sheet. Roast in the oven at 180 C degrees for 40-50 minutes. Let cool slightly, peel and then mash.
Step 3
Add salt and flour (not all in one go!) (you might not need as much or even more, depending on the vegetables) and knead together either with a food processor or by hand until you get a not too sticky, still soft dough. Place the dough in piping bags.
Step 4
Bring salted water to a boil, then lower heat so that it is just simmering. Cut off the tip of the piping bag and use scissors to cut the gnocchi directly into the simmering water.
Step 5
Once they float to the top, the gnocchi are cooked. Skim and serve with any sauce you like.
Step 6
I served this gorgonzola sauce with it. Just mix gorgonzola cheese with milk and some seasoning, add some Parmesan and warm up until melted.