Tuesday, 2 December 2014

Pumpkin Gnocchi

Fresh homemade pasta is one of the simple joys in life.  This pumpkin gnocchi is the perfect way to impress your guests.  This pasta will taste like you worked on it for hours but in reality it only take a few minutes to make the dough and a couple of hours to freeze.

Once the dough is made it is just a few simple steps to from and shape your gnocchi.  The first thing I do is break the dough down into thirds.  I take each third and I roll it out into a snake like shape.  This makes it easier to create the small bite sized pieces.  

 Once I have created the logs I will cut the snakes into small bite sized pieces.  Once the piece are cut it is important to roll the gnocchi on a gnocchi maker or a fork.  This will create ridges in the pasta.  The ridges in the pasta are for the sauce to stick.  Without the ridge you would not get much sauce in your bite as it would slide of.  I find to always have gnocchi work, you need to freeze the bite size pieces for 2-3 hours before boiling.

The recipe
1 cup pure pumpkin puree
1 egg
1.5 tsp nutmeg
1 3/4 cup flour

Combine all ingredients until a dough forms.  The dough will be soft but not sticky.  Divide dough into three parts and roll out three long snakes.  Cut the dough about every 1/2 of an inch to create bite sized pieces.  Rub each piece over a fork or gnocchi maker to create ridges.  Place on a ungreased baking sheet and place in the freezer for 2-3 hours or until the dough is frozen.  Add frozen gnocchi to boiling water.  Cook for about 5 minutes or until gnocchi floats to the top.  Drain liquid and serve in your favourite sauce.  My personal favourite is brown butter sage sauce as it creates very nice flavour for the gnocchi.  Even butter and Parmesan cheese works well.  Find a flavour that works for you and enjoy this gnocchi.

Uncooked gnocchi can stay in the freezer in a ziplock bag for up to one month.