This is a simple quick supper with bags of flavour. Its low fat and delicious. I like to serve this with braised meat, like rabbit or pork! Totally indulgent, i take leftovers for dinner. Let me know what you think.
Ingredients Serves 4
300g mashed pumpkin/squash (roast it in a hot oven until tender with salt pepper and oil then mash) I like butternut or munchkin varieties.
100g floury potato mashed.
1 egg beaten (you might not use it all)
100g pasta flour if you cant get pasta flour regular plain will do
Salt and pepper to taste
olive oil for the frying pan and drizzling at the end.
A handful of hazelnuts, toasted in a dry pan and then husked (rub them briskly in a tea towel until all the brown has come off, this works well for me)
For the butter
a few sage leaves
50g Butter
Method Mix the tender roasted pumpkin and mashed potato together until smooth. Mix in the flour some seasoning and bind with the beaten egg.
Roll into a long cylinder on a floured work surface (use more flour if you feel it sticking)
Cut into 3cm pieces.
With a fork make the gnocchi groves on each piece by pressing the fork into the piece of dough.
Mix all the ingredients together gently until combined. Roll into a long cylinder and cut into 3cm long pieces. With a fork gently pull forwards on the gnocchi to make grooves. Fill a pan with water, add around a teaspoon of salt and bring to the boil. Drop in as many gnocchi as will fit comfortably without overcrowding the pan.
Turn the pan to a simmer and when the gnocchi rise to the surface which should be around 3 minutes they are cooked.
Lift out with a slotted spoon and put into the warmed serving dish.
When ready to serve, heat the olive oil to a hot temperature add the butter and sage and turn down to stop anything burning.
Add the gnocchi and with the pan on medium swirl to combine. You can get a golden crust on the gnocchi if you like which is nice.
Scatter over the coarsely chopped hazelnuts and serve withy peppery rocket and a bit of parmesan maybe?
300g mashed pumpkin/squash (roast it in a hot oven until tender with salt pepper and oil then mash) I like butternut or munchkin varieties.
100g floury potato mashed.
1 egg beaten (you might not use it all)
100g pasta flour if you cant get pasta flour regular plain will do
Salt and pepper to taste
olive oil for the frying pan and drizzling at the end.
A handful of hazelnuts, toasted in a dry pan and then husked (rub them briskly in a tea towel until all the brown has come off, this works well for me)
For the butter
a few sage leaves
50g Butter
Method Mix the tender roasted pumpkin and mashed potato together until smooth. Mix in the flour some seasoning and bind with the beaten egg.
Roll into a long cylinder on a floured work surface (use more flour if you feel it sticking)
Cut into 3cm pieces.
With a fork make the gnocchi groves on each piece by pressing the fork into the piece of dough.
Mix all the ingredients together gently until combined. Roll into a long cylinder and cut into 3cm long pieces. With a fork gently pull forwards on the gnocchi to make grooves. Fill a pan with water, add around a teaspoon of salt and bring to the boil. Drop in as many gnocchi as will fit comfortably without overcrowding the pan.
Turn the pan to a simmer and when the gnocchi rise to the surface which should be around 3 minutes they are cooked.
Lift out with a slotted spoon and put into the warmed serving dish.
When ready to serve, heat the olive oil to a hot temperature add the butter and sage and turn down to stop anything burning.
Add the gnocchi and with the pan on medium swirl to combine. You can get a golden crust on the gnocchi if you like which is nice.
Scatter over the coarsely chopped hazelnuts and serve withy peppery rocket and a bit of parmesan maybe?
These look so yummy. Piping the cookies makes for great presentation Bakery Equipment
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