AuthorLaura HarbinCategoryMainsThis is the best gnocchi recipe I have found. Turns out every time! This recipe is easy to scale if you happen to have more pumpkin than one cup.
Cover unpeeled potato with water in a pot. Boil, partially covered, until fork-tender, 25 to 35 minutes. Drain and cool so you can peel it. Mash with a potato masher or use any method to mash until smooth.
Combine potato, pumpkin, egg yolk, salt, ginger and nutmeg in a stand mixer if you have one. Gradually stir in 1 1/2 cups of flour. Dough should be smooth and barely sticky. Add flour a tbsp at a time to make sure it's not sticky.
Transfer to a floured surface and knead until it is fully mixed. Divide into three portions and roll each into a 5 x 7 rectangle about 1/2" thick. Using a pizza cutter or knife cut into 1 inch by 1-1/2inch pieces.
Boil half at a time and cook until they float. Remove with a slotted spoon into a serving bowl. Repeat.
Melt butter in a saucepan and add sliced sage leaves for around one minute. Pour over gnocchi.
Recipe originally from Chatelaine magazine.
Ingredients
Directions
Cover unpeeled potato with water in a pot. Boil, partially covered, until fork-tender, 25 to 35 minutes. Drain and cool so you can peel it. Mash with a potato masher or use any method to mash until smooth.
Combine potato, pumpkin, egg yolk, salt, ginger and nutmeg in a stand mixer if you have one. Gradually stir in 1 1/2 cups of flour. Dough should be smooth and barely sticky. Add flour a tbsp at a time to make sure it's not sticky.
Transfer to a floured surface and knead until it is fully mixed. Divide into three portions and roll each into a 5 x 7 rectangle about 1/2" thick. Using a pizza cutter or knife cut into 1 inch by 1-1/2inch pieces.
Boil half at a time and cook until they float. Remove with a slotted spoon into a serving bowl. Repeat.
Melt butter in a saucepan and add sliced sage leaves for around one minute. Pour over gnocchi.
Recipe originally from Chatelaine magazine.