When I was at uni I had to make gnocchi with a friend, but I don’t think I have tried it since. I have been meaning to have a go at making pumpkin gnocchi for ages, and so I finally included it on the meal plan when I knew I had a bit of time. After eating the gnocchi, I can’t believe I left it so long to make it.
Ingredients (Serves 4-6)
500g pumpkin puree (dry roasted it, then puree. This works best because it is drier than boiled pumpkin)
1 egg yolk
Zest of 1 lemon
1 3/4 c plain flour (the amount you need will depend on how moist your pumpkin is)
4 thyme sprigs
juice of half a lemon
1. Combine the pumpkin puree, egg yolk, a pinch of salt, and lemon zest in a bowl.
2. Add 1 cup of plain flour and combine.
3. Slowly add the remaining flour, kneading lightly, until a sticky dough forms (you may need more or less flour). Be careful not to over work the dough or the gnocchi will be tough.
4. Divide the dough into 4 smaller balls then roll out into sausages about the thickness of a thumb. You may need to sprinkle extra flour over the surfaces to prevent the dough sticking.
5. Cut the dough into 1.5 cm lengths. Allow to stand about 1 hour before cooking.
6. Fill a large pot with water and bring to the boil.
7. Once the water is a rolling boil, carefully drop the gnocchi into the water.
8. Allow to boil for about 4 minutes. The gnocchi is ready when it floats on the surface of the water.
9. In a fry pan, melt some of the butter on a medium heat.
10. As the gnocchi is ready, remove from the water using a slotted spoon. Drain and drop into the melted butter.
11. Repeat this until all the gnocchi is crunchy and golden, adding more butter as needed.
12. Squeeze half a lemon over the gnocchi, and sprinkle in the nutmeg and thyme. Toss to combine.