Don't gnocchi it till you try...
Gnocchi pimped with pumpkin
I never feel my Scottish ancestry more than when I'm drinking whisky or having to get rid of leftovers. I can't stand waste and was inspired to cook this by some sweet; oven roasted butternut pumpkin that was destined for the chooks yesterday.
Gnocchi is so simple and I love the fact it's not an exact science but more of a 'feeling' kind of a recipe. This one is full of good stuff with the pumpkin which is high in vitamins, minerals and antioxidants. I opted for a simple partnership of brown butter and sage but reckon it would like to have a roll around with some tomato sauce as well. Have a go and enjoy xx
Pumpkin Gnocchi
1 big Agria potato peeled and boiled
500grms left over roast pumpkin (sweeter the better)
1 – 1 ½ cups of plain flour
125grms butter
Salt and pepper
Method
Put your cooked potato through a ricer (or mash it ) while it’s still hot. Add your butter to a well in the potato. Leave it to melt. Put the pumpkin through the ricer (or mash) and add it to the buttery potato.
Slowly add your flour with your hands and gently fold it through the mash to combine. Keep adding flour until you have a light doughy texture. Cut your dough into 6 and then roll each piece into a sausage about 2cm thick. Slice into 3cm lengths – this is your basic gnocchi.
Now you can gently roll each piece down a butter pat, the back of a fork or a fine grater to add grooves, which will help your sauce to stick, or simply roll into balls.
Cook the gnocchi 2 portions at a time so they’re less likely to break up. Cook in a pan of boiling salted water for 2 to 3 minutes – as soon as they come up to the surface they’re ready. Remove with a slotted spoon and add your sauce.
Tomato sauce or brown sage butter is delicious with this gnocchi.
Brown Sage Butter
150grms butter
1 Bunch Sage leaves removed (about 15 leaves)
Method
Melt your butter over a medium high heat and add your sage leaves. Keep butter heating until it starts to change to a caramel colour.
Add over pasta or gnocchi.