Well, Halloween is over which means there should be lots of extra pumpkins around. If you have any you didn’t carve don’t through them out – roast them! Puree the flesh and make pumpkin gnocchi (pronounced nee-ock-ee… or if you are my boyfriend you refuse to call it by anything other than ga-knock-ee).
Gnocchi is essentially a bunch of little dumplings, made with flour, egg and usually mashed potato … but using pumpkin is so much more fun. You get more nutrition for one (it’s a good source of dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper and manganese), but more importantly it makes it a pretty color ;) … this pasta seems intimidating to make at first, but it’s so easy – I promise. Guests are always impressed when you say you made it from scratch. Sometimes I make up a big batch of the dough and then freeze it in smaller portions to save for an easy weeknight dinner.
As far as the sauce goes, you can use anything you like. If you are extra motivated I love to fry the gnocchi in a little butter or olive oil after its boiled to brown the outsides a bit…although this is definitely not the “traditional” way to eat it. Just have fun with it… I am usually a floury mess by the time I am done :)
Pumpkin Gnocchi – serves 2 as a main course
Recipe adapted from Foodess
1 cup pumpkin puree
3/4 tsp salt
3/4 cup whole wheat flour (approximately)
3/4 cup all purpose flour (approximately), plus more for hands and work surface
Parmesan and crumbled feta cheese, for sprinkling on top
Herb tomato sauce (or any sauce you like)
Sea salt and fresh basil, to finish
1. Set a large pot of water to boil. In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add the flour in several additions, stirring to combine (sometimes I add shredded fresh basil to the dough too- depending on the sauce I am using). Continue adding flour until the dough is firm enough to handle, but still somewhat sticky.
2. With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope rope into 1-inch pieces. Repeat with remaining dough.
3. Drop gnocchi into boiling water and cook until they float to the surface (give a stir to make sure they aren’t sticking to the bottom), about 5 minutes. Meanwhile, heat up pasta sauce and prepare cheese
4. Drain gnocchi on paper towels, then add to sauce and toss. Serve topped with cheese, fresh basil and sea salt, if desired.