Pumpkin Gnocchi with parmesan and nutmeg

• Sunday Feast
• Serves 2
• Prep 20 min
• Cook 40 min

If you love pumpkin , this recipe is happiness on the plate. Be patient and keep adding flour to get the right consistency of the dough.

Ingredients

• 1 kg pumpkin
• 1,5 cup flour
• 1 cup parmesan
• 1 pinch nutmeg
• 30 gm frozen butter, cut into cubes
• salt and pepper

Method

1. Preheat the oven to 180 C. Cut the pumpkin into large chunks. Place on a baking tray lined with baking with baking paper, and bake for 40 minutes until the pumpkin is tender but not golden.
2. Scrape the pumpkin from the skin, tip into a non-stick saucepan and mash. The pumpkin will be a bit too wet to make the dough so out the pan over a low heat and stir to reduce the liquid and dry it out. Leave the pumpkin to cool.
3. To make the dough - tip the pumpkin into a large bowl and add the flour , parmesan , salt and nutmeg. Bring your dough together using a knife.
4. Dust your working surface with flour. Tip the dough out and divide into equal pieces. Light roll each piece of dough into a sausage roll shape and cut into small equal pieces. Transfer the gnocchi onto the large chopping board whilst you are working on the rest of the dough.
5. Bring a large pot of salted water to a boil, then lower the heat to a medium boil. Drop the gnocchi pieces gently into the water. When they float to the top and are cooked, remove them with a slotted spoon.
6. Serve gnocchi with the grated parmesan, he butter cubes, sprinkle nutmeg and ground pepper.

Published 8 May 2017. All recipes