This is an adapted version of the traditional gnocchi which is made with potato. Here, I've used roasted pumpkin which gives it a nice flavour. Toss this gnocchi with a Burnt Butter Sauce and you have a delicious meal! For the classic gnocchi recipe, click here.
In this recipe, I have added some homemade ricotta (fresh paneer) for added flavour and to act as a vegetarian binder. You can replace it with one egg or one boiled and mashed potato, which work as great binders.
If you would like to make the gnocchi ahead of time, you can freeze them. Complete step 4 and freeze the fresh gnocchi on flat trays for up to a couple of weeks. To cook, simply boil the gnocchi directly (do not thaw). It still tastes amazing.
What you need -
2 cups (250 gms) pumpkin cubes
1 tbsp olive oil
1/2 cup crumbled paneer / 1 egg / 1 boiled potato, mashed
3/4 cup all purpose flour (maida) plus extra as needed
Freshly ground black pepper
Burnt Butter Sauce
1 tbsp butter
2 garlic cloves, sliced
1/2 tsp chilli flakes
1 sprig rosemary
2 tbsp grated parmesan
Putting it together -
Preheat the oven to 220C. Roast the pumpkin cubes with olive oil, salt and pepper for 30 mins, tossing once in between. Blend the roasted pumpkin to make a puree (about 1 cup).
Mix together the flour, pumpkin puree and paneer (or 1 raw egg or 1 mashed potato). Bring the dough together with your hands. Knead lightly on a floured surface. If your dough is too wet, add a little flour to make it easier to handle.
Cut the dough ball into 4 parts and roll each part into a long cylinder with your hands. Keep lightly flouring the surface and your hands. Cut pieces of equal size with a floured knife.
Arrange the gnocchi on a lightly floured platter keeping some distance between them to avoid sticking together.
Cook the gnocchi in salted boiling hot water (like you cook regular pasta). When ready, they will float on top
Remove from the water with a slotted spoon and add directly to the pan with your choice of sauce and other ingredients.
To make the sauce, add butter, garlic, chilli flakes and rosemary to a hot pan. Brown the butter for 30 seconds. Add the gnocchi directly to the warm sauce and toss gently.
Serve with a topping of grated parmesan cheese.
Alternatively, you can also use the Pomodoro sauce.
Roast a big batch of pumpkin and use it to make these dishes:
1. Pumpkin Pita Pockets
2. Roast Pumpkin, Saffron and Orange Soup
3. Pumpkin Risotto
Check out these Italian recipes:
2. Pasta with Eggplant
3. Spaghetti Al Pomodoro
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