Pumpkin Gnocchi (Vegetarian, Gluten & Nut Free)
These pumpkin gnocchi are super tasty, tender, delicate and perfect to make both for a weeknight meal as well as for a weekend dinner.
Servings 2 servings
Ingredients
- 3 (1 1/5) dl (cups) Pumpkin purée (around 500g raw pumpkin)
- 1 (2/5) dl (cups) Ricotta
- 1 Egg
- 7-7 1/2 + for dusting and rolling)(3) dl (cups) Gluten free all purpose flour
- 1 (2/5) dl (cups) Parmesan cheese grated
- 1/2 tsp Sea salt
For the topping
- 2 tbsp Butter
- 14-16 Fresh Sage leaves
- Parmesan cheese
- Pumpkinseeds
Instructions
- Cook the pumpkin until tender and soft. Turn into mash using a hand mixer. Or use store bought pumpkin purée. (This can be made in advance).
- Mix pumpkin purée, ricotta, egg, flour (add about 5 dl/2 cups and then add more gradually), parmesan cheese and sea salt. The mixture should be slightly sticky but still hold together and be firm.
- Roll the dough into balls (I like to make different sized balls to make it look more rustic and differentiated).
- Using the back of a clean knife (important, make sure to clean the knife between each carving to prevent the knife from sticking to the dough), carve edges on the rolled balls to resemble a pumpkin. Then gently press the gnocchi down to make it slightly more flat. Place on a plate and repeat with the remaining dough pieces.
- Bring water with some salt into a boil. Reduce the heat.
- Add 5-10 gnocchi (depending on the size) and let them simmer until they float up to the surface.
- Drain well and place on a plate, making sure they don't tough each other to precent them from sticking.
- Repeat with the remaining gnocchi.
- In a medium sized pan, heat butter over medium heat.
- Add the fresh sage and stir to combine with the melted butter.
- Add the pumpkin gnocchi and fry for 2-3 minutes, until the bottom has turned golden brown.
- Divide between plates, add pumpkin seeds on top of each gnocchi (optional) and grate parmesan cheese on top.
- Serve immediately.