Pumpkin Gnocchi

Step 1

Cut a pumpkin in half and scoop out the seeds and most of the stringy bits. Place cut-side-down on a baking pan greased with a little oil. Bake in an oven preheated to 400°F (200°C) for about 45-60 minutes or until soft. Mash soft pulp with a fork until smooth (or pass the pulp through a potato ricer). Set aside.

Step 2

In a large pot with water, boil the potatoes with their skins on for about 20 minutes or until fork-tender.

Step 3

Strain and peel the boiled potatoes. Then mash with a potato masher or fork (or press potatoes through a potato ricer).

Step 4

Add pumpkin purée, mashed potatoes flour, a pinch of salt and nutmeg to a bowl. Mix everything together using a spatula or wooden spoon, then knead gently with your hands to form a smooth dough. (Add a little more flour as needed but just enough to hold the dough together, and don’t overmix or your gnocchi will be tough).

Step 5

Cut the dough into 4-5 pieces. Roll each piece into a rope, then cut it into gnocchi bites (about 1,5cm long) with a sharp knife.

Step 6

Dust the gnocchi with a little flour, then press one gnocchi pillow against the front tines of a fork or a gnocchi board, rolling down to make ridges (*as shown in the step-by-step photos). Arrange in a single layer on a prepared floured baking tray. Repeat with the rest of the dough.

Step 7

At this point, you can freeze the gnocchi* for later meals or boil them to serve immediately.

Step 8

Bring a large pot of salted water to the boil. Drop-in some of the gnocchi (make sure not to overcrowd the pot), and cook until they float to the surface, about 4 minutes. Remove with a slotted spoon, set aside to drain (if you want to pan-fry them) or toss immediately with your favorite sauce or pesto and seasonings.

Step 9

Heat some vegan butter or oil in a large non-stick pan over medium heat. Add the Gnocchi and pan-fry until golden browned and crispy from all sides. Add spinach and cook for a further minute, or until wilted.

Step 10

Serve the gnocchi immediately with vegan parmesan and toasted pine nuts or other veggies and toppings you like. Enjoy!