Metric:
Gnocchi:
1kg Potatoes
300gr Flour
1 Egg
Pinch of Salt
200gr Walnuts
75gr Salted Butter
8 Fresh Sage Leaves
( chopped )
Optional:
Parmesan Cheese
Pumpkin Gnocchi with Butter, Sage and Walnuts Recipe
Recipes > Italian Recipes > Italian First Course Recipes > Italian Gnocchi Recipes
TRADITIONAL ITALIAN RECIPE: Those who are taking steps to secure a preparedness pantry would benefit from having canned pumpkin in their reserves. Pumpkin is considered a nutritional powerhouse due to all of the nutrition it offers.
This squash variety helps your immune system flourish due to the high amounts of carotenoids found in the pumpkin meat. Also, with the ample amounts of beta-carotene present, pumpkins are an excellent source of antioxidants, anti-inflammatory, and also serve as a preventative for the build up of cholesterol on arterial walls.
Pumpkin gnocchi is the ultimate family treat. The results is excellent – extremely filling, savory and unique. On top of that, it as a quick homemade dish that doesn’t require a lot of prep time. Try this seasonal dish out and it won’t disappoint!
Skill Level:  |
Time: 1 Hour |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
Gnocchi: ( Full Recipe Here )
01 - Remove the skin of the Pumpkin and boil it for about 20 minutes or till it's enough soft to be mashed.
02 - Pass the Pumpkin through a potato ricer.
03- Let the mash cool slightly and then sprinkle over the Flour, add 2 generous pinches of Salt, and finally pour in the Egg.
04 - Use your hands to mix it together. After a minute or two it will form into a Dough. Knead lightly. When it reaches a pliable consistency, it's ready.
05 - Sprinkle the surface with Flour. Slice a fist-sized piece from the Dough ball and roll out into lengths that are about 3cm / 1.1in thick.
06 - Use a flexible knife to cut off 2cm / 1in pieces off the roll you've just made.
07 - You can either leave the Gnocchi smooth or give the classic gnocchi-shape by pressing the Gnocchi against the prong of a fork and rolling it off.
08 - Place the Gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
09 - Boil some water in large and deep pan. Add some Salt.
10 - In the meantime, while you wait for the water to boil, melt the Butter over medium heat swirling the pan constantly to prevent it from burning.
11 - Add the chopped Sage leaves and the crashed Walnuts, saute' for 1 minute and turn off the heat.
12 - Add-mix the Gnocchi.
13 - Taste with Salt and Pepper ( Optional ).
14 - Serve with fresh Grated Parmesan.
Notes:
- Don't do cook the Gnocchi all at once or they will stick. Cook a max of 2 portions at once.
- You can also toast some Walnuts for 4 minutes ( shake after 2 minutes ) and mix it with the Butter
( Direction 11 ).
- The size of the Gnocchi can vary as desired.
- You can leave them as they are, even without the lines.
- Sprinkle some Flour on and put them in the frige for 24 hours. Remember, Gnocchi contain Eggs, so the sooner you eat them, the better.
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