Empty My Fridge
Pumpkin Gnocchi
Ingredients
- Pumpkin2
- Extra virgin olive oil
- Salt
- Black pepper · ground
- Flour1 ¼–1 ½ cups
- Taleggio cheese · diced1 ¼ cups
- Heavy cream⅓ cups
- Butter3 ½ tbsp
- Pumpkin seed · roasted, for garnish
- Marjoram · for garnish
Instructions
- Cut the top off one pumpkin, scrape out all seeds and fibres, rub the inside with olive oil, salt and pepper, put the lid back on and bake at 180°C (350°F) for 45 minutes, until tender but still holding its shape.
- Cut the second pumpkin, remove the seeds, season with olive oil, salt and pepper, and roast until soft.
- Scoop out the flesh and mash until smooth.
- Gradually work in the flour until you have a soft, slightly tacky dough.
- Roll the dough into long cylinders, cut into small pieces, roll each lightly into a ball and press with the back of a fork to make ridges.
- In a small saucepan, gently heat the Taleggio and cream until smooth and creamy. Keep warm.
- Boil the gnocchi in salted water until they float. Drain and toss them in a pan with melted butter.
- Fill the baked pumpkin with the gnocchi, the Taleggio fondue and a little extra cheese.
- Bake again at 180°C (350°F) for 10 minutes, until the top is golden and bubbling.
- Serve whole or in large wedges, garnished with roasted pumpkin seeds and marjoram.
Summarized from GialloZafferano's video. Watch it for the details.
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