- Preparation time
- Cooking time
Preheat oven to 200°C/400°F. Place pumpkin pieces, on a baking sheet and roast for 20 minutes or until soft. Pumpkin will loose it’s water, and the gnocchi dough will need less flour. Let cool.
Using a potato smasher smash the pumpkin flash over a large bowl. Add the all purpose flour, the egg, the parmesan cheese, salt and pepper and mix until well combined.
When all ingredients are well incorporated, gather dough together to form a ball and transfer on the refrigerator for 10 minutes.
If the dough appears to be sticky (this may depends from the fact that pumpkin is too watery), dust with more flour.
Sprinkle some flour in a large work surface.
Divide dough into 4 equal pieces. Roll each piece into a sausage shape about 1 inch in diameter, then cut into 2 inch long pieces.
To make ridges, gently roll each piece against the back tines of a fork, then arrange in a single layer on prepared baking sheets. Ridges are optional, but they are not only just ornamental. Their job is to detaing more condiment and turn gnocchi into a real yummy dish.
Bring a large saucepan of salty water to the boil. Boil gnocchi, a few at the time, dropping them on the boiling water and cook until they rise to the top (it will take about 2-3 minutes) then remove gently with a perforated spoon.
Heat a large non stick skillet over medium heat and melt butter. Add thyme and sage and sauté the gnocchi. Sprinkle with extra parmesan cheese, and add some pepper to taste.
Preparing gnocchi is very easy: it’s so simple that my grandma used to plann gnocchi sessions with us grand children.
Moreover it’s a real inexpensive plate, but neverthless a great and tasty dish.
Variations to this recipe are really a lot. You can add some cinnamon or nutmeg to the dough, just to start. Or to mix thyme leaves on the sought, for an extra herb taste.
If you prepare this recipe with Halloween leftovers, and you are plenty of pumpkin flash to finish all in one go, you can easily double the doses of this recipe. Once gnocchi are prepared you can freeze them and cook them afterwards, with no need of defrosting. Just dust with flour very well before freezing…