From mother to daughter, or better, from grandma to granddaughter in this case.
That's how I learned to make gnocchi and when you learn from someone, especially your nonna, you can never forget it. Cooking can bring back so many memories too!
As pumpkin is in season right now it is the perfect time to make the most of this beautiful and tasty vegetable.
Ordinary gnocchi are made only with potatoes but pumpkin gnocchi can add colour to your dish and give gnocchi a wonderful taste which is utterly addictive.
Gnocchi can be tricky to make though. You can find many recipes on how to make them and they might seem easy to follow but there are a few essential things you need to know in order to master the art of making them:
- first, it is essential to use the right type of potatoes which should be floury like Desiree or Vivaldi potatoes. They should be boiled with the skin on and not overcooked or they will become waterlogged;
- a potato ricer is ideal to mash the potatoes but if you don't have one use a regular potato masher;
-The large Halloween carving pumpkins are not suitable for gnocchi. You will need a sweeter and drier type of pumpkin like onion pumpkin for example; it will need to be cooked in the oven to dry out its excess moist. The wetter the pumpkin the more flour you will need to hold the dough together which will result in chewy, hard gnocchi.
-Shaping the gnocchi is not essential but it helps them hold the sauce better
So, sleeves up and let's give this a go!
- Prep Time : 45 minutes
- Cook Time : 30 + 5 minutes
First you need to peel and chop the pumpkin and cook it in the oven on a baking tray at 180C for about 20-25 minutes. Enough for it to soften up
Put the potatoes in cold water and boil them with the skin on. Drain and peel them as soon as possible
With a rice masher or potato masher mash the potatoes and the pumpkin in a bowl. Let them cool down.
Add the yolk, some grated nutmeg and salt and pepper to taste; combine the ingredients together.
Then add 3/4 of the flour and combine well to make a smooth dough
Roll the dough with your hands to make small cylinders; add the remaining flour as this will help in shaping the dough
With the knife cut them into little pillows about 2 cm each
Shape the dough with the proper tool or hold a fork in one hand and place a gnocchi pillow against the tines of the fork, cut the ends out. Use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape to make the typical shape of gnocchi
Sprinkle a little more flour over the gnocchi to make them easy to pick
Bring a pot of salty water to the boil. Melt the butter with the sage leaves in a sauce pan over a gentle heat.
When the water boils drop the gnocchi in and when they rise to the surface fish them up and pour over the melted butter with the sage. Stir over a source of heat so that the sauce will be well absorbed by the gnocchi.
Serve immediately with grated Parmesan cheese.