June 5, 2023

Pumpkin Gnocchi

Soft roasted squash or Hokkaido pumpkin gnocchi with roasted garlic, flour, olive oil, and herbs.

Ingredients

• 1 medium butternut squash or Hokkaido pumpkin
• 1 full garlic bulb
• Salt
• Flour
• Olive oil or good vegan butter
• Sage or thyme (optional)

Process

1. 1.Cut the squash or pumpkin into 6 pieces and take out the seeds; no need to peel it.
2. 2.Heat the oven to 185C.
3. 3.Cut the top off the garlic bulb so the tops of the cloves are exposed.
4. 4.Pour in a bit of olive oil, add salt, wrap the bulb in baking paper, and place it in the oven with the pumpkin.
5. 5.The garlic is ready when the cloves feel soft; do not leave it too long or it gets brown and tastes burned.
6. 6.Roast the pumpkin until soft and fully cooked.
7. 7.Let the pumpkin cool and take off the peel.
8. 8.Press the garlic out of the skins with your fingers.
9. 9.Collect the garlic and pumpkin in a big bowl.
10. 10.Use your hands or a fork to mix well while adding salt to taste.
11. 11.When you have a nice puree, start adding flour, beginning with 1 cup and adding more gradually if needed.
12. 12.Knead as little as possible, but make a homogeneous dough that is not too dry, can be a little humid, and is easy to handle.
13. 13.Flour a work surface and roll the dough into sausages.
14. 14.Cut 1 cm pieces and roll each into small balls.
15. 15.Press each piece with a fork to create grooves.
16. 16.Boil water, add gnocchi, and wait until they float to the surface.
17. 17.Take them out and fry in olive oil or butter with pepper, sage, and/or thyme until golden brown.