Pumpkin gnocchi

By GialloZafferano · 90 min

Ingredients

Instructions

1. Boil the potatoes: cover them with plenty of salted water, bring to a boil and cook 30-40 minutes depending on size, until soft but not falling apart. They are done when a fork slides in easily. Alternatively, bake them whole in their skins, then scoop out the flesh.
2. While the potatoes cook, cut the pumpkin into wedges, remove seeds and pulp, and peel off the skin. You need 12 oz (350 g) of flesh.
3. Slice the flesh thinly and spread it on a parchment-lined baking sheet. Bake at 390°F (200°C) for 15-20 minutes, or in a fan oven at 350°F (180°C) for 10-15 minutes, until it starts to dry out slightly. You should get about 6.5 oz (185 g) of cooked pumpkin.
4. Turn off the oven and remove the pumpkin. Sift the flour onto a work surface and make a well in the centre.
5. While the potatoes are still hot, peel them and pass them through a potato ricer onto the flour. Season with salt, pepper and a pinch of nutmeg.
6. Pass the still-hot pumpkin through the ricer as well.
7. Knead quickly, then make a well in the dough, beat the egg and pour it in. Mix in the egg with a fork, then work with a pastry scraper until smooth. Knead as little and as quickly as possible.
8. Shape the dough into a flat patty, sift the potato starch over it, then knead quickly again until the starch is mixed in. Form into a ball.
9. Cover with a tea towel and rest at room temperature for at least 10 minutes.
10. Dust the surface with a little flour, roll a small piece into a baton and cut into pieces about 1.5-2 cm (½-¾ inch). Roll each piece over the tines of a fork or a gnocchi board to ridge it, and place on a floured tea towel.
11. Cook in batches in boiling water. Remove with a slotted spoon as soon as they float to the surface, and drain well.

Summarized from GialloZafferano's video. Watch it for the details.

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