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Recipe from Gluten Free Italian Cookbook
Recipe from Gluten Free Italian Cookbook
by P. Rigoli & E. Nicolaci
Recipe: Homemade Pumpkin Gnocchi
Persons
4
Ingredients
- 1kg Sebago potatoes
- 400g pumpkin, finely grated
- 2 eggs
- 400g White Wings GF Flour
- Extra White Wings GF Flour for dusting
- Serves 4 people
Instructions
- Place potatoes in a saucepan of salted water, cover and bring to the boil. Reduce heat and simmer covered until cooked when tested.
- Drain potatoes, peel and place in a large bowl, mash until smooth.
- Add grated pumpkin and eggs to potatoes and mix thoroughly.
- Add flour to the mixture a little at a time and work with hands until dough consistency
- Dust bench with extra flour, turn pumpkin mixture out and gently knead until smooth
- Roll into a large sausage shape and divide into 8 pieces.
- Dust bench again and roll out each piece approx 1cm in diameter and cut into 2cm lengths.
- Roll pieces on gnocchi board (or gently press over the back of a fork)
- Cook gnocchi in rapidly boiling salted water with a splash of olive oil.
- Once gnocchi floats to the top of the saucepan, cook further one minute, drain and serve immediately with your favourite sauce. Enjoy!
Category
featured
gluten-free
gnocchi
Recipes
I made this recipe and it was absolutely delicious!
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