Pumpkin Gnocchi

by Bronwen Laight


2 cups roasted pumpkin, pureed
1 ½ cups or more of flour
1 tsp salt


Place well-blended and cooled pumpkin puree into a mixing bowl and stir the salt and ½ of the flour in. Keep adding flour until you have a doughy consistency. Place dough on a floured bench and knead for 2 or 3 minutes until smooth. Roll the dough into 2-3 cm diam. “snakes” and then cut the snakes into 2 cm long pieces. At this point you can roll each gnocchi piece along the back of a fork to form ridges that helps the sauce stick to the cooked gnocchi. You may skip this step if you want to speed things up. Keep the pieces dusted in flour so that they don’t stick to each other or the bench. Cook in boiling salted water for 2 minutes or so. When they float to the top they should be cooked but try one to check as they may need a bit longer. Drain and serve with a tomato sauce or a brown butter and sage sauce and parmesan.

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