Pumpkin gnocchi

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Ok, let's get one thing off the plate. This sounds very rich. This looks tasty. But don't be fooled, this is VERY complicated.

In the summer, they gave me a butternut squash, which my mother has grown in her garden. This pumpkin has been rolling around the house for several MONTHS because I wasn't sure what to do with it. Was it really pumpkin? Was this edible? Should I make a soup?

So last weekend I finally decided to try my luck making pumpkin gnocchi. I know how to make gnocchi. I grew up making gnocchi. But let me tell you, this is something completely different.

I wasn't so sure what to expect when I finally cut the pumpkin. Would it be rotten inside? Would it be dry?

Not my friends. Never in my life have I seen such a wet 7-month-old pumpkin. Never.

I put it to peel in a pan, season lightly and place in a preheated oven at about 180 ° C to bake for about half an hour. At the last minute, I decided to throw out a couple of skinny-looking potatoes, in case the pumpkin was too wet.

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The baked pumpkin looked AMAZING. I scooped it out of the shell with a spoon and put it in a food processor to mix it into a paste. At this point, I was already squeezing the excess water from left to right. I also peeled the potatoes and mashed them. It turned out to be quite useful!

Now it was time to get some rest before tackling the next part, making gnocchi. I quickly assembled the sauce ingredients. Mainly butter, but also a little cream, parmesan, condiments, red onions and Swiss chard.

I will not bore you with horrible images of the gnocchi making process. Let's say I was in the pumpkin, potato and flour mix and not getting anywhere. At one point I was actually deliberating to quit smoking and throw everything away when the boyfriend saved the day with a casual "Just add more flour."

Ok, I can always give up later. At this point, I promised him to check the boiling water and be on standby to drop the gnocchi that were finally arriving. I kept the gnocchi dough quite soft since I didn't want any more flour. Therefore, the shape of the gnocchi was not consistent, but when they floated in the boiling water and the groom pulled them out, I finally saw a ray of light at the end of the tunnel.

I quickly tossed the cooked gnocchi into a pan with melted butter, sautéed them and added a little chard sauce and cream to top. A pinch of salt, a pinch of ground black pepper and a little grated Parmesan on top and it was ready to serve.

The gnocchi itself was nothing special, but combined with the sauce they were so delicious that I actually said that one day I would prepare this dish again. I guess butter really makes everything taste better.

This dish is for omnivores and vegetarians.

Have you ever faced making pumpkin gnocchi? How did you manage to do it (without going crazy)?

pumpkin gnocchi

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