A recipe by Nicola Galloway
It does take a little time to make gnocchi but well worth it. Rolling into a long cylinder rather than the traditional shaping with a fork greatly reduces the time. It is fun to get kids involved with making gnocchi too.
- Approx. 1kg pumpkin
- 2 free-range eggs
- Generous handful of freshly grated parmesan
- 1 teaspoon sea salt
- Finely ground pepper
- Pinch of freshly grated nutmeg
- Approx 1-2 cups flour (this will depend on the moisture of the pumpkin)
Cook the pumpkin either by boiling or roasting. If roasting make sure not to colour the pumpkin too much as it will taint the gnocchi. Once the pumpkin is soft remove the skin and mash thoroughly to remove any lumps.
Add the eggs, parmesan and salt & pepper.
Gradually add enough flour to make a workable dough. Tip onto a floured bench and knead by folding the dough onto itself. Sprinkle flour over the dough as needed until it is dry enough to handle but still holds together well when rolled.
Divide the dough into 6-8 balls and roll into long 1cm thick cylinders then cut into 2cm lengths. Make sure to keep the gnocchi well-floured at all times to prevent them sticking together.
To cook, bring a large pot of water to a rapid boil. Add a teaspoon of salt (it is important the gnocchi cooking water is well seasoned otherwise the end result can be bland even if the sauce is well flavoured). Cook the gnocchi in batches for 2-3 minutes until they rise to the surface.
Drain well in a colander and drizzle with olive oil. Serve with tomato pasta sauce or simply with olive oil and crispy sage leaves.
To make crispy sage:
Heat 1/4 cup extra virgin olive oil over a low to medium heat. Once hot (you can test this by flicking a few drops of water onto the oil, if it is hot it will crackle and sizzle) add whole sage leaves to the oil.
They will cook quickly so you will need to work fast, using tongs to turn the leaves over until they are evenly golden. Remove onto kitchen paper then
scatter over the gnocchi.