Pumpkin Gnocchi
Soft and pillowy, these dumplings are beautiful served alongside your favorite protein. And because they contain pumpkin, you get extra vitamins, minerals and fiber.
Add pumpkin purée, mashed potatoes, flour, salt and nutmeg to a bowl. Mix to incorporate ingredients using a spatula. Gently knead dough with your hands to smooth out any lumps. Do not over mix dough as it will become tough. Add a little extra flour at a time if needed to hold the dough together.
Cut the dough into 4 quarters. Roll each piece into a rope, then cut into 1 inch bites. Dust gnocchi with a little flower and then press one gnocchi at a time over the backside of a fork or gnocchi board if you have one. Arrange in a single layer on a lightly floured tray.
Bring a large pot of water to a boil. Drop in a handful of gnocchi at a time and cook for about 4 minutes. Remove with a slotted spoon and toss with olive oil, Celtic sea salt, and fresh cracked pepper to taste. Once all gnocchi is cooked, pour onto a serving platter and garnish with finely chopped parsley leaves and enjoy.
0 servings
Ingredients
Directions
Add pumpkin purée, mashed potatoes, flour, salt and nutmeg to a bowl. Mix to incorporate ingredients using a spatula. Gently knead dough with your hands to smooth out any lumps. Do not over mix dough as it will become tough. Add a little extra flour at a time if needed to hold the dough together.
Cut the dough into 4 quarters. Roll each piece into a rope, then cut into 1 inch bites. Dust gnocchi with a little flower and then press one gnocchi at a time over the backside of a fork or gnocchi board if you have one. Arrange in a single layer on a lightly floured tray.
Bring a large pot of water to a boil. Drop in a handful of gnocchi at a time and cook for about 4 minutes. Remove with a slotted spoon and toss with olive oil, Celtic sea salt, and fresh cracked pepper to taste. Once all gnocchi is cooked, pour onto a serving platter and garnish with finely chopped parsley leaves and enjoy.
