Pumpkin gnocchi



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






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