Homemade Pumpkin Gnocchi Recipe by Liuba
Cooking Instructions 45 min 1 Wash the pumpkin, remove the skin, seeds, and stringy parts. Cut into slices and bake in a convection oven at 400°F (200°C) for about 20 minutes. Meanwhile, boil the whole potatoes with their skins in plenty of salted water for about 30 minutes. Once cooked, drain, let cool slightly, and mash with a potato masher. On your work surface, combine the mashed potatoes and pumpkin, add the egg, a pinch of salt, and nutmeg. Start mixing with a fork. 2 Gradually add the flour and knead the dough until smooth. Cover with a clean kitchen towel and let rest for 10 minutes. Dust your work surface with flour, take a small piece of dough, and roll it into a rope. Cut into pieces about 3/4 inch (2 cm) long, and continue until all the dough is used. 3 Place the gnocchi on a tray lined with lightly floured parchment paper. Cook them in boiling salted water, removing them with a slotted spoon once they float to the surface. Toss with melted butter infused with sage and serve with a generous sprinkle of Parmesan cheese. Serve immediately. 1 Wash the pumpkin, remove the skin, seeds, and stringy parts. Cut into slices and bake in a convection oven at 400°F (200°C) for about 20 minutes. Meanwhile, boil the whole potatoes with their skins in plenty of salted water for about 30 minutes. Once cooked, drain, let cool slightly, and mash with a potato masher. On your work surface, combine the mashed potatoes and pumpkin, add the egg, a pinch of salt, and nutmeg. Start mixing with a fork. 1 Wash the pumpkin, remove the skin, seeds, and stringy parts. Cut into slices and bake in a convection oven at 400°F (200°C) for about 20 minutes. Meanwhile, boil the whole potatoes with their skins in plenty of salted water for about 30 minutes. Once cooked, drain, let cool slightly, and mash with a potato masher. On your work surface, combine the mashed potatoes and pumpkin, add the egg, a pinch of salt, and nutmeg. Start mixing with a fork. 2 Gradually add the flour and knead the dough until smooth. Cover with a clean kitchen towel and let rest for 10 minutes. Dust your work surface with flour, take a small piece of dough, and roll it into a rope. Cut into pieces about 3/4 inch (2 cm) long, and continue until all the dough is used. 2 Gradually add the flour and knead the dough until smooth. Cover with a clean kitchen towel and let rest for 10 minutes. Dust your work surface with flour, take a small piece of dough, and roll it into a rope. Cut into pieces about 3/4 inch (2 cm) long, and continue until all the dough is used. 3 Place the gnocchi on a tray lined with lightly floured parchment paper. Cook them in boiling salted water, removing them with a slotted spoon once they float to the surface. Toss with melted butter infused with sage and serve with a generous sprinkle of Parmesan cheese. Serve immediately. 3 Place the gnocchi on a tray lined with lightly floured parchment paper. Cook them in boiling salted water, removing them with a slotted spoon once they float to the surface. Toss with melted butter infused with sage and serve with a generous sprinkle of Parmesan cheese. Serve immediately. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crack Chicken Crepes Cranberry Sauce Beef Enchiladas Baked Lemon 🍋 Pepper Chicken Wings Crack Chicken Crepes Cranberry Sauce Beef Enchiladas Baked Lemon 🍋 Pepper Chicken Wings Chawo Chawo Bhath Matar curry with aloo petis Buttermilk Chicken Hyderabadi Lamb Tahari with Matta Rice Spices star fruits chutney Matter dal dhokli (left over dal) Millet vegetable khichdi Fettuccine Arrabbiata Soya milk (tofu) Chard and cheese sandwich Chawo Chawo Bhath Matar curry with aloo petis Buttermilk Chicken Hyderabadi Lamb Tahari with Matta Rice Spices star fruits chutney Matter dal dhokli (left over dal) Millet vegetable khichdi Fettuccine Arrabbiata Soya milk (tofu) Chard and cheese sandwich