On our site we have already shown you how to prepare potato gnocchi. Today we show you another variation of potato gnocchi and it is pumpkin gnocchi. A few interesting facts about pumpkin:
1. there are over 800 different types of pumpkin (about 200 are eatable).
2. the pumpkin belongs to the berry family.
3. the heaviest pumpkin weighed 1071.8 kg.
Since there are so many different types of pumpkins, you can get pumpkins in all kinds of colors and shapes. One of the classics is the Hokkaido pumpkin. It is ideal for stewing and even the peel can be eaten with.
Ingredients
250g pumpkin (for example Hokkaido)
200g floury potatoes
60g flour
1 whole egg
1 spoon of Mondamin (potato starch)
Salt and pepper
1 flake of butter
1 sprig of sage
1 sprig of rosemary
Instructions
Preheat your oven to 180 degrees convection. Meanwhile, wash your potatoes and boil them in salted water for 20-25 minutes.
While the potatoes are boiling, cut your pumpkin into wedges and remove the core. Season the pumpkin slices with salt, pepper, and fresh rosemary, then braise them in the oven for 15 minutes or until soft.
Once the potatoes are ready, peel them and press them with a potato ricer. Do the same with the stewed pumpkin. Add flour, whole egg, Mondamin, salt, and pepper to the mixture. If the mixture is too wet, add a little more flour.
Bring a large pot of salted water to a boil. Form the gnocchi by rolling the mixture into a 2-centimeter-thick roll, then cutting gnocchi from the roll. Alternatively, you can carefully pull the gnocchi over the floured back of a fork to create texture.
Cook the gnocchi in boiling water until they float to the surface.
Finally, heat butter and sage in a pan until melted. Add the cooked gnocchi to the pan and fry until golden brown.
Resumé
The pumpkin gnocchi are ideal as a side dish or as a main course on their own. They are super tasty and quick to prepare. Served with fresh parmesan and a salad of baby spinach just super delicious. We at food for flexitarians hope you have fun recreating this Italian classic.
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