https://www.recipesfromitaly.com/pumpkin-gnocchi-recipe/
Ingredients
For Pumpkin Gnocchi
600 g (about 2 ½ cups) of cooked pumpkin pulp (that is, 1 pumpkin of about 1,3 kg /2,8 lbs). Use a sweet pumpkin, such a butternut squash or a kabocha squash
300 g (2 ¼ cups) of all purpose flour
1 medium egg
¼ teaspoon fine salt
freshly ground black pepper
a pinch of nutmeg
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Ingredients
Pumpkin
200g potatoes, cooked and mashed
1/4 cup pumpkin purée
1 to 1 1/2 cups all purpose flour
1/2 tsp salt
Additional flour as needed
Sweet potato yam
200g potatoes, cooked and mashed
1 tbsp Autumnal Baked Sweet Potato Yam powder @suncorefoods
1 to 1 1/4 cups all purpose flour
1/2 tsp salt
Additional flour as needed
Add mashed potato, pumpkin purée/sweet potato yam powder, salt into a large mixing bowl and salt. Mix until combined. Add about 1 cup flour (add more if needed) dough will still be slightly tacky.
Spread large work surface with extra flour. Flour your hand and roll dough into a ball and cut into half. Roll each portion into a ball. Using a long piece of cooking string, gently score the ball into pumpkin shape.
Bring a saucepan of salted water to a rolling boil. Add the gnocchi and cook until they float to the surface.
2 tbsp olive oil
2 cloves sliced garlic
1/4 cup sundried tomatoes
200g baby spinach
Salt and freshly ground black pepper to taste
Heat oil in a pan, add garlic and cook until fragrant. Add in the sun dried tomatoes and cook for 1 mins. Remove garlic and sun dried tomatoes from pan, set aside. Add the gnocchi to the pan making sure it is on a single layer so that each one touches the hot pan. Leave it to cook for about 2 minutes or until golden brown and crispy. Add in garlic and sun dried tomatoes, baby spinach, stir to combine and take it off the heat. Serve immediately. Enjoy
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