Pumpkin gnocchi
Genuine and Simple: homemade pumpkin gnocchi, the perfect recipe to prepare tasty pumpkin gnocchi to be seasoned with the most varied condiments! Making these tasty gnocchi with an orange color is really simple, an autumn recipe that involves the use of pumpkin in the dough: without the addition of potatoes and with the right doses you can get pumpkin gnocchi that keep cooking, that do not fall apart and that are tender without being too dry or too soft ! Typically, the problem is to calibrate the ingredients and doses of flour and pumpkin to prevent them from being too soft and unmanageable at the time of seasoning them, but at the same time it is advisable not to add an excessive amount of flour to prevent them from being too dry, even hard. Now you just have to read the recipe, let me know if you liked it. Until next time.
Ingredients
With these doses you will get gnocchi for 2 people.The weight of the pumpkin is indicated already reduced in puree, which is what will be needed for the preparation which corresponds to about 500 g of clean raw pumpkin.
Pumpkin Gnocchi
200 g flour250 g pumpkin (already pureed)1 pinch of fine salt
Preparation
They are super easy and fast. Clean the pumpkin by removing the skin and seeds. Coarsely dice the pumpkinand put it in a pan with a little water. Cook the pumpkin until soft. Alternatively, you can bake the pumpkin with the skin in the oven at 180°C for about 30 minutes. You will have to check that it is soft by piercing it with the tines of a fork. Blend the pumpkin in a food processor or with a hand blender, then drain it in a sieve so that it loses excess water. Proceed to prepare the dough: put the pumpkin puree in a bowl, add the flour (you can start by putting less) and mix with a fork. Add a pinch of salt. You will have to obtain a dough that is not sticky but that is soft and workable. Don't be afraid by adding too much flour. Sprinkle the pastry board with a little flour, without adding too much. Knead the dough quickly with your hands. Cut the dough into small pieces with a tarot, then knead each piece by rolling it out with the palms of your hands until you get a cord. Cut into small pieces and form the pumpkin gnocchi: you can leave them like this, or roll them in your palms forming balls or you can use a wooden gnocchi ruler or a fork, scratching them, or even with the back of a grater to give a different texture. The pumpkin gnocchi are cooked in boiling salted water for a maximum of 4-5 minutes. The cooking times of the gnocchi can vary depending on the size and thickness you will give to the gnocchi. The pumpkin gnocchi are ready when they rise to the surface.
Here are some ideas for pumpkin dumpling toppings
– butter and sage– tomato sauce or fresh cherry tomatoes and basil– melted taleggio cheese, speck and walnuts
Genuine and Simple: homemade pumpkin gnocchi, the perfect recipe to prepare tasty pumpkin gnocchi to be seasoned with the most varied condiments! Making these tasty gnocchi with an orange color is really simple, an autumn recipe that involves the use of pumpkin in the dough: without the addition of potatoes and with the right doses you can get pumpkin gnocchi that keep cooking, that do not fall apart and that are tender without being too dry or too soft ! Typically, the problem is to calibrate the ingredients and doses of flour and pumpkin to prevent them from being too soft and unmanageable at the time of seasoning them, but at the same time it is advisable not to add an excessive amount of flour to prevent them from being too dry, even hard. Now you just have to read the recipe, let me know if you liked it. Until next time.
Ingredients
With these doses you will get gnocchi for 2 people.
The weight of the pumpkin is indicated already reduced in puree, which is what will be needed for the preparation which corresponds to about 500 g of clean raw pumpkin.
Pumpkin Gnocchi
200 g flour
250 g pumpkin (already pureed)
1 pinch of fine salt
Preparation
They are super easy and fast. Clean the pumpkin by removing the skin and seeds. Coarsely dice the pumpkinand put it in a pan with a little water. Cook the pumpkin until soft. Alternatively, you can bake the pumpkin with the skin in the oven at 180°C for about 30 minutes. You will have to check that it is soft by piercing it with the tines of a fork. Blend the pumpkin in a food processor or with a hand blender, then drain it in a sieve so that it loses excess water. Proceed to prepare the dough: put the pumpkin puree in a bowl, add the flour (you can start by putting less) and mix with a fork. Add a pinch of salt. You will have to obtain a dough that is not sticky but that is soft and workable. Don't be afraid by adding too much flour. Sprinkle the pastry board with a little flour, without adding too much. Knead the dough quickly with your hands. Cut the dough into small pieces with a tarot, then knead each piece by rolling it out with the palms of your hands until you get a cord. Cut into small pieces and form the pumpkin gnocchi: you can leave them like this, or roll them in your palms forming balls or you can use a wooden gnocchi ruler or a fork, scratching them, or even with the back of a grater to give a different texture. The pumpkin gnocchi are cooked in boiling salted water for a maximum of 4-5 minutes. The cooking times of the gnocchi can vary depending on the size and thickness you will give to the gnocchi. The pumpkin gnocchi are ready when they rise to the surface.
Here are some ideas for pumpkin dumpling toppings
– butter and sage
– tomato sauce or fresh cherry tomatoes and basil
– melted taleggio cheese, speck and walnuts
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