Pumpkin Gnocchi
Ingredients
Scale
- 1 small pumpkin
- 1 cup polenta
- 1 tbsp olive oil plus more for drizzle
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat the oven to 180c
- Cut a small pumpkin in half – save ½ for another use.
- Seed the ½ you are going to use for this recipe and then cut into sections following the lines on the outside of the pumpkin
- Peel the pumpkin slices
- Place on a roasting tray with a drizzle of olive oil
- Roast pumpkin for 20 – 25 minutes until soft
- Place the roasted pumpkin into a blender and blend until smooth
- Measure 1 ½ cups of the pumpkin (reserve the rest for another use)
- Put the pumpkin and the remaining ingredients in a medium mixing bowl
- Stir well until fully combined
- Divide the dough into 8 – 10 small balls
- On a lightly floured work surface roll each ball into long strips approx 1.5 cm wide
- Slice each strip of pumpkin dough into 2-inch lengths
- Bring a pot of water to a boil
- Place the gnocchi into boiling water & turn the heat down so the water is only simmering
- Gnocchi will float to the surface when cooked – approx 3-5 minutes
- With a slotted spoon remove the gnocchi from the water and place onto a dry kitchen towel to absorb the remaining water
- Serve with your favourite sauce
Notes
If your dough is still quite wet add more flour to get a doughy consistency
You can add mixed herbs or nutritional yeast (for cheesy flavours) to your dough
If you want your gnocchi to have lines on them roll each section along the back of a fork
You can add fresh finely chopped herbs to your gnocchi to experiment with flavours
Alternative gluten-free flours could be used such as almond flour, teff flour
