This is a post originally posted to FionasFlavours.wordpress.com, Lost Garden’s old site.
Gnocchi has been on my list of things to try for a while, and this version is really simple! They are a little time consuming to make with the rolling out and shaping, but they are totally delicious, especially with this herb butter sauce!
1 Can of 100% Pumpkin Puree (14 oz.)
2 1/2 Cups Flour
1 tsp Sea Salt
1/2 tsp Nutmeg
1. Mix pumpkin puree, egg, salt, and nutmeg in a bowl.
2. Start adding in the flour, to make a soft and sticky dough. If the dough is too sticky add more flour.
3. Separate dough into about 6 pieces. On a well-floured surface, with well-floured hands, start rolling the dough into ropes, about 2cm in diameter. Then with a sharp knife, cut the ropes into pieces about 2cm long. With a floured fork you can make grooves to catch sauce in the gnocchi.
(Try not to over work the dough, as I have read this leads to a dense gnocchi)
To cook Gnocchi:
Cook in salted, or unsalted boiling water. Stir gently occasionally. Gnocchi will float to the surface when cooked. (This process does not take very long, under 5 minutes)
Slightly brown butter over medium heat, then add herbs, cooking until fragrant. Toss with gnocchi.
I froze the excess gnocchi on a baking sheet, then transferred it into a freezer bag. I have not yet cooked any of it to see how well it holds after the freezing, but judging by what I’ve read it should work fine.
Update: The frozen gnocchi tastes just as good!