We are on a serious frugality drive at the moment so when we were gifted a bunch of fresh veggies from a friend’s garden last week we did a happy dance, especially as the veggies gifted are different to the ones in our garden. Amongst the haul was a young pumpkin so I’ve whipped up a batch of pumpkin gnocchi and will be serving it tonight with a smashed broad bean (also in the haul), brown butter and tarragon (in our garden) sauce.
I love gnocchi of any kind and though it can sometimes feel a bit fiddly to prepare, if you stage it out like I did it doesn’t feel like such a chore.
My recipe is an adaptation of a Donna Hay one I’ve used for years.
I’m actually not a mad keen pumpkin fan and nor is Bebito but this is always a hit.
1kg pumpkin, peeled and diced
4 potatoes, peeled and diced
A good knob of butter
1 and a quarter cups plain flour
Flour for dusting
Preheat oven to around 170.
Place pumpkin and potato on a baking tray, drizzle with olive oil & salt and bake for around 40 mins until soft. (I did this Sunday night)
Purée the pumpkin and potato with your choice of kitchen blender-y tool.
Place purée in a saucepan and heat until the mixture feels “drier” & add a good knob of butter. Cool. It can be left in the fridge at this stage (I did this yesterday morning.
Add sifted flour and egg to purée and mix well. I find doing it by hand works best.
Roll out small portions of dough into sausage shapes on bench dusted with flour then chop into small pieces. I like mine about 2cm long but it doesn’t matter so long as the size is fairly consistent throughout.
Place in fridge until you’re ready to cook them (I did this last night and placed them in a covered container on baking paper in the fridge).
Preheat oven again to about 160.
Bring large pot of salted water to the boil. Carefully drop the gnocchi in and give a quick stir so they don’t stick together or to the bottom of pan. They’re ready when they float to the top which usually happens within a few minutes.
remove cooked gnocchi with a slotted spoon and place in a lightly greased oven proof dish.
When all the gnocchi is cooked pop in the oven to crisp up on the outside, maybe 5-10 mins depending how much water is in the pan inadvertently. This isn’t a usual step for gnocchi but the crispy outside & soft centre is something we all like, particularly Bebito.
Serve with a simple sauce. I like it just with butter and Parmesan best but always try to get as many veggies in a meal as possible so often serve with broccolini and chilli or wilted spinach and mushrooms with a dash of cream. Whatever sauce, Parmesan is a must in my opinion!