Pumpkin Gnocchi is a modern British recipe, based on an Italian original for a classic accompaniment of pumpkin and flour that are prepared and cooked like pasta. The full recipe is presented here and I hope you enjoy this classic British version of: Pumpkin Gnocchi.
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Ingredients:
750g pumpkin flesh
125g plain flour, plus extra for rolling
1 egg yolk, beaten
salt and black pepper
Method:
Pare, slice and de-seed the pumpkin then add to a saucepan of cold water. Bring the water to the boil and boil the pumpkin for 20–30 minutes, until they are tender. Remove the pumpkin slices from the saucepan and allow them to cool so that you can handle them. While the pumpkin is still warm put through a mooli or potato ricer into a bowl. Alternatively you could mash them very finely.
Lightly beat the egg into the pumpkin then gradually beat in the flour until you have a slightly sticky dough (you may not need all the flour as the potatoes will vary in moisture) then season the dough with a little salt and pepper.
Turn the dough out onto a floured surface and knead it lightly. Divide the dough into 4 equal portions and roll each quarter into sausages about 1 cm thick. Cut the sausages into pieces 1.5cm–2cm long. Place each piece on your thumb and with a fork lightly mark over the top so that you have ridges on one side. Place the gnocchi on a floured container in a single layer as you prepare them. Refrigerate until ready to cook.
Bring a large saucepan of boiling water to the boil, then reduce to a strong simmer. Cook the gnocchi in the water in batches until they just rise to the surface then remove with a slotted spoon and place in a bowl while you cook the remaining gnocchi. Note, if you're partially cooking then in advance to reheat in a hot sauce, plunge them in a bowl of iced water to stop the cooking process.
