Friends, it’s a time to be alive right now with all the madness that is happening around the world. It’s hectic times, it’s time to support each other more than ever. As many of us are having to stay at home right now with all the negativity that’s floating around, one positive is you can tune up those cooking skills and get creative in the kitchen and this gnocchi will spark your creativity and I’m pretty certain dis Pumpkin Gnocchi gon gnoch your socks off.. see what I did there (cheesy). I’m spewing at the fact I just said that but I’ll roll with it.
I love gnocchi, when I was working for this pub/bistro in western Australia the chef made me a batch of pumpkin gnocchi because I used to complain that they didn’t have enough vegetarian options available. It was the tits, I asked him how to make it and thought yeah easy I’ll give it a go can’t be that hard! I didn’t really follow a recipe or any steps so my first couple of batches weren’t that great, a bit too doughy. However, I’m pretty sure I’ve nailed it now. I’ve had the thumbs up from a few mates, I count that as nailed it.
This pumpkin gnocchi does take some time and effort, but it’s super fun to make, you can get your mates involved or your fam bam and if you want to make it even more fun, knock back a couple of glasses of wine whilst you’re making it. I recommend Sangiovese! goes delightfully well with the ole gnocchi.
Kneading the dough is the trickiest part of this recipe. I do the ole fold and stretch method, fold the dough over and then stretch the dough out with the palm of your hand.
Have a play around I never thought I’d be one to love to make dough’s but once you start it becomes addicting. Sourdough is my next conquest keep your eyes peeled!
Making dough is a good way to work out any stresses you have from the day, give that dough a solid beating, work out all that built up tension!
You can store the excess dough in the fridge for a couple days, or if you make a big batch of gnocchi store in the freezer for up to a month.
I like to fry mine in the pan with lots of garlic, chili (my favourite) and heaps of herbs basil and lemon thyme are dope. To keep it simple butter and sage are the tits. If you wanted to mix it up, you could stir in some pesto or a tomato sauce, go nuts get creative!
For all you vegan mates out there, this can be fully vegan just omit the cheese or use vegan cheese and fry in vegan butter, boom it’s that easy!
Get a little frisky in the kitchen, stay safe, love first always and most importantly keep on cooking good looking.
Homemade Pumpkin Gnocchi
- large mixing bowl
- lareg saucepan
- large frying pan
- 1 cup roasted pumpkin mashed
- 2 cups all purpose flour + extra for dusting
- 1 tbsp Salt
- 1 tbsp pepper
- 2 tbsp butter/olive oil for frying
- 4 cloves garlic
- handful of fresh sage
- 1/2 cup Spinach
- greated parmesan cheese for topping (optional)
- chopped walnuts for topping (optional)
- Preheat oven to 200C
- Dice pumpkin into cubes (its a good arm workout let me tell yah) chuck on a baking tray sprinkle with salt and pepper and pop it into the oven for 25 minutes.
- Have a dance do some yoga get yah body moving while you wait for the pumpkin to roast.
- Once the pumpkin is cooked take it out of the oven and mash it all up. Let sit for 15 minutes to cool.
- Dump the flour on to a clean worktop and make a well in the middle. Tip the mashed pumpkin into the well. Start to incorporate the flour and pumpkin together and knead the dough for 5-10 minutes or until it forms a smooth ball.
- Divide the dough into 6 sections – individually role out the dough into a long rope and cut into small pieces about 2 cm long, repeat for each section of the dough. Let the gnocchi rest for 15 minutes.
- Bring a large saucepan of water to the boil, generously salt the water and give it a stir add the gnocchi in batches and stir a couple times to make sure they don’t stick to the bottom. Gnocchi will float to the top when it’s ready. Let float for an extra 30 seconds then remove.
- Once all the gnocchi has been cooked, heat up butter or oil in a large frying pan, toss in the garlic, sage and spinach and add the gnocchi to the pan. Toss the gnocchi and gently fry until slightly golden.
- Serve with some grate parmesan and chopped walmnutsover the top and presto. Give your self a high five for being a boss.
- Enjoy with a big glass of red wine, I recommend a Sangiovese!
- The recipe for gnocchi is vegan, to make the whole dish vegan use olive oil or vegan butter to fry and a vegan parmesan or omit altogether.
- Only drizzle the pumpkin with a very small amount of oil to help the pumpkin not stick to the tray don’t drizzle with lots of oil it will make the mixture to wet and cause havoc when you come to knead the dough.
- Roast the pumpkin don’t boil it – if you boil it, it will be soggy and be harder to mix into a dough.
- Lightly coat your hands in oil or dust with flour to keep the dough from sticking to your hands.
- Any leftover dough can be wrapped or kept in an airtight container in the fridge for 2 days or in the freezer for up to a month.
- If you are using dough that has been in the fridge or freezer, allow the dough fully defrost and warm back up to room temperature before handling.