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{Recipe} Twice Cooked Pumpkin Gnocchi

Pumpkins feature heavily in our meals at the moment. Country Boy got a bit carried away with growing them, and forgot that he doesn’t actually like them. Fortunately he does like pumpkin soup (I don’t understand this – why pumpkin soup, but not pumpkin?? ‘Tis a mystery), and has taken a shine to my pumpkin spice cake. Despite including pumpkins in as many meals as possible, we still have over 30 pumpkins still to be eaten.

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
Salt
1 3/4 c plain flour (the amount you need will depend on how moist your pumpkin is)
100g butter
1/4t nutmeg
4 thyme sprigs
juice of half a lemon

Method
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.
13. Serve.

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Reader Interactions

Comments

  1. Sif Dal says

    May 20, 2012 at 2:54 pm

    Wow, I've never been a fan of gnocchi – though my husband loves it – but this post has me inspired to give it a go (because I love pumpkin – though my husband doesn't, so much, hahaha…

    Reply
  2. •´.¸¸.•¨¯`♥.Trish.♥´¯¨•.¸¸.´• says

    May 20, 2012 at 12:37 am

    Delicious I really want to try this Jo.

    Reply
  3. Amy says

    May 19, 2012 at 11:27 pm

    Yum! B has been trying to get me to make gnocchi for years. I always put it in the to hard basket though, plus I don't think I would be able to compete with his Nonna's gnocchi.

    I was wondering how you were going with all those pumpkins.

    Thanks for linking up x

    Reply
  4. lookfindinspire says

    May 19, 2012 at 1:16 pm

    That looks and sounds delicious!!!

    Reply
  5. Lee says

    May 15, 2012 at 9:57 am

    This looks so yummy. I might have to give it a try with gluten free flour. I so miss gnocchi and real pasta.

    Reply
  6. Anne@GtSlamseysFarm says

    May 15, 2012 at 8:07 am

    Gluts make for inventive cooks. We're at the start of the growing season so my pumpkins are still seeds in the packet but in October I'm going to make this. Thanks for the idea.

    Reply
  7. Katie says

    May 15, 2012 at 4:35 am

    Yum! Do you grow sage? I love sage fried in butter – it would go wel with the pumpkin too.

    Reply
    • Jo says

      May 15, 2012 at 7:32 am

      I think it would be gorgeous with sage. Unfortunately we didn't have any in the garden!

      Reply
  8. Anne @ Domesblissity says

    May 14, 2012 at 9:46 pm

    Oh, this looks gorgeous Jo. I love your recipe. I'm definitely going to try this. Can you tell me what type of pumpkin it is you used.

    Anne xx

    Reply
    • Jo says

      May 15, 2012 at 1:26 am

      I used Queensland blue because that is what we grow! I think it would work with any pumpkin so long as it is dryish before you add the flour!

      Reply

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Hi, I’m Jo

I'm a city girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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A picture perfect Autumn afternoon to end the scho A picture perfect Autumn afternoon to end the school holidays. We’ve been busy spending time with friends and family, harvesting the last of the summer produce, as well as a short escape to explore the big smoke. After the craziness of last term it was the break we all needed. It’s back to school for me tomorrow, and the kids are back on Wednesday. Shearing starts soon and so it’s all systems go over the next few weeks.
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Hi, I’m Jo

City girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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