5 Ingredient Potato Pumpkin Gnocchi
EQUIPMENT
- Pan
INGREDIENTS
For gnocchi:
- 14 ounces/400 grams pumpkin
- 5 medium red potatoes
- 1½ cups flour
- ½ teaspoon coarse salt + 2 cups for baking
- ¼ teaspoon ground nutmeg
Frying:
- 2 tablespoon olive oil
- 2 tablespoons/50 grams butter
- 5 sage leaves
- 1 thyme stalk
Serving:
INSTRUCTIONS
- Preheat the oven to 390°F (200°C).
- Pour two cups of coarse salt into the pan and place the potatoes and pumpkin on it. Bake for about 40 minutes until completely softened.
- Mash to a purée and mix with the rest of the ingredients. If the dough is too sticky, add a little flour. Divide the dough into 4 equal parts and form long rolls (about 2 cm in diameter). Cut the rolls into pieces, place on a floured surface, and cook in boiling water until the gnocchi floats on top of the water.
- Heat olive oil in a pan, add the herbs, and fry for about a minute over medium heat. Add the butter. When the butter melts, add the gnocchi and fry until golden.
MY NOTES
FAQ
What can I substitute the pumpkin for in this potato pumpkin gnocchi?
You can substitute the pumpkin in this potato pumpkin gnocchi recipe with various other vegetables or ingredients to customize the dish to your preferences. Consider using butternut squash, sweet potatoes, carrots, or even ricotta cheese for a different flavor and texture.
What should the consistency of the dough be when mixing the ingredients?
When mixing the ingredients for gnocchi dough, aim for a cohesive yet slightly tacky consistency. The dough should hold together without crumbling but also shouldn’t be too wet or sticky. It should feel soft and pliable, similar to playdough. If the dough is too dry, it may result in tough gnocchi, so add a little more moisture if needed. Conversely, if the dough is too wet, it can make the gnocchi overly dense. Adjust the flour or liquid accordingly until you achieve the desired texture. The right consistency ensures light, pillowy gnocchi that cook evenly and hold their shape.
How to store potato pumpkin gnocchi
To store potato pumpkin gnocchi, first ensure they are completely cooled to room temperature. Then, arrange them in a single layer on a baking sheet and place them in the freezer until they are firm. Once frozen, transfer the gnocchi to a freezer-safe bag or airtight container, removing as much air as possible before sealing. They can be stored in the freezer for up to 2-3 months. When ready to use, cook the frozen gnocchi directly from the freezer without thawing, adding a few extra minutes to the cooking time. This method helps preserve the texture and flavor of the gnocchi.
Can I roast the hazelnuts before serving, and if so, at what temperature and for how long?
Yes, you can roast hazelnuts before serving to enhance their flavor and texture. Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet. Roast them for about 10-15 minutes, stirring occasionally, until they are fragrant and golden brown. Keep a close eye on them to prevent burning. Once roasted, remove the hazelnuts from the oven and let them cool slightly before using. Roasting intensifies the nutty flavor of hazelnuts and adds a delightful crunch to your dish. They can be chopped and sprinkled over the gnocchi for added texture and flavor.
