Snip 13
Master Chef
Just another tasty way to use up leftover Halloween pumpkins! My version of Gnocchi. TNT
1 and half pounds of pumpkin peeled and diced
1 medium potato
1 large egg beaten
1 cup of AP flour
olive oil for drizzling
salt to taste
Sauce
1/2 cup of butter (not margerine)
A handful of fresh sage leaves
Finely grated pecorino cheese and nutmeg to serve.
Preheat oven to 356F
Place pumpkin cubes on a baking tray, drizzle with olive oil. Roast 30-40 mins or till tender.
Boil potato in it's skin till soft. Remove skin when cool enough to handle.
Mash pumpkin and potato together till smooth.
Add flour and egg and a dash of salt to pumpkin mix to form a smooth and soft dough.
Roll teaspoons of mixture on a floured surface to form small balls and flatten gently with a fork.
Bring a pot of water to the boil. Add Gnocchi in batches, boil till they float to the surface. Remove with a slotted spoon and set aside and keep warm.
Melt butter in a sauce pan on high heat, add sage leaves and cook till crisp and butter is browned but not burnt. Pour over Gnocchi and serve with grated pecorino and a light dusting of nutmeg.
1 and half pounds of pumpkin peeled and diced
1 medium potato
1 large egg beaten
1 cup of AP flour
olive oil for drizzling
salt to taste
Sauce
1/2 cup of butter (not margerine)
A handful of fresh sage leaves
Finely grated pecorino cheese and nutmeg to serve.
Preheat oven to 356F
Place pumpkin cubes on a baking tray, drizzle with olive oil. Roast 30-40 mins or till tender.
Boil potato in it's skin till soft. Remove skin when cool enough to handle.
Mash pumpkin and potato together till smooth.
Add flour and egg and a dash of salt to pumpkin mix to form a smooth and soft dough.
Roll teaspoons of mixture on a floured surface to form small balls and flatten gently with a fork.
Bring a pot of water to the boil. Add Gnocchi in batches, boil till they float to the surface. Remove with a slotted spoon and set aside and keep warm.
Melt butter in a sauce pan on high heat, add sage leaves and cook till crisp and butter is browned but not burnt. Pour over Gnocchi and serve with grated pecorino and a light dusting of nutmeg.
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