Pumpkin Gnocchi – GF

This dish is an absolute fave in our house, yes it is bloody fiddly and messy to make BUT it costs about $5 and feeds 4 hungry adults.  Plus it is gluten free and not a hot gluggy mess.. You needn’t make it with the GF flour, plain is fine, but you will need to halve the amount of pumpkin and egg as wheat flour is nowhere near as absorbent. As always my measures are not precise, as this is not how I cook.  In honesty every pumpkin/flour/egg is slightly different in moisture content so you need to use your gut to know when to bring it all together.. Anyway enough blathering.. Here is a little video demo, I promise they will get better!! ** I did make this today, it is a little time consuming but for $5 it feeds 4 adults, or if you serve it with salad and a garlic bread you will get 8 meals. Last time I posted Lauren mentioned she tried making it and it didn’t work. It is really hard to judge how much flour this needs as each pumpkin has a diff amount of flesh and moisture. SO.. just add flour 1/2 a cup at a time until the mix comes together to make a sticky dough. Less is more as the more flour the harder it gets.. Roll the sticky dough in flour to roll out gnocchi, you want it to come together, just.
Yield: 4

Pumpkin Gnocchi - GF

Pumpkin Gnocchi - GF
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 small pumpkin, halved and sliced reasonably thinly (see note) - 2-3 cups cooked..
  • Olive oil spray
  • 2 free range eggs
  • Sea salt & pepper
  • 3-4 cups gluten free flour, you might need more, depends on the mix
  • Butter & Parmesan to serve

Instructions

  1. Pre heat your oven to 180C and lay the pumpkin in one layer on 2 baking trays. Spray each side of the pump with oil and pop in the oven for about 20 mins or until soft.
  2. When cool enough to handle, scrape the pumpkin flesh into a medium bowl discarding the skin and seeds.
  3. Add the eggs and a good pinch of salt and pepper and mash the pumpkin totally until the mix resembles a puree.
  4. Add 2 cups of flour, stir to combine. Then add flour half a cup at a time until your mix comes together in a sticky dough. You want it to JUST combine. Too much flour makes these gnocchi pretty gluggy.
  5. Once you have a ball, sprinkle some flour on your surface and plop the ball out onto it.
  6. Use a knife to cut off a small chunk, dust it with flour and roll a log. Cut off small almond size pieces and roll them into ovals with hands lightly dusted with flour.
  7. Repeat until all your mix is done.
  8. Boil the water and add it to a saucepan, add a little salt. Cook the gnocchi in 3-4 batches by plunging it in the water, waiting 30 seconds, stirring to avoid sticking then waiting until the gnocchi floats to the surface. Use a slotted spoon to remove the cooked noodles and pop it aside to drain. Repeat until all is done.
  9. Heat a good knob of butter in a fry pan, add gnocchi (you may need to do two batches..) and fry to crisp up a little, sprinkle with extra salt and a generous amount of Parmesan.

Notes

Each pumpkin is different, you can use whatever size you want you just need to make sure you end up with 2-3 cups cooked.

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