1 1/2 cups of cooled, cooked, smoothly mashed pumpkin or squash (I used Kabocha)
1 cup (approx.) of flour
1 tsp salt
1/2 tsp nutmeg or allspice
The twist is that the traditional recipe calls for mashed potato. So you can substitute that if you're looking for something more traditional.
I don't have any pictures for this part, but it's easy.
1) combine all ingredients and stir until combined
2) turn the dough onto a lightly floured cutting board or counter top
3) knead until smooth (roughly 3 minutes)
4) Separate the dough into 1 inch tubes, thusly, and cut into half-inch pillow shapes
Shaping the Dough
I shape the dough the way my nonna taught me.
1) Pinch the pillow shapes so that the ends touch
2) Using the back of a fork, press and roll the gnocchi towards you. The aim is to create grooves that go all the way around the gnocchi. These catch sauce and make the pasta cook faster
3) Transfer the finished gnocchi to a lightly floured plate where they can hang out and get to know one another. Don't let them get too friendly or they'll stick together when you try to cook them.
1) Pinch the pillow shapes so that the ends touch
2) Using the back of a fork, press and roll the gnocchi towards you. The aim is to create grooves that go all the way around the gnocchi. These catch sauce and make the pasta cook faster
3) Transfer the finished gnocchi to a lightly floured plate where they can hang out and get to know one another. Don't let them get too friendly or they'll stick together when you try to cook them.
Make your sauce!
These gnocchi were made with a tomato based sauce. You could also make a curry/coconut milk sauce or a white sauce (which would show off their funky colour)
I made a tomato sauce with leftover deli olives.
Ingredients:
1 can crushed/diced tomatoes
2 cloves garlic, halved
a handful of pitted olives, chopped
one small celery stalk
one small onion, diced
3 basil leaves, roughly torn
1-2 tbsp olive oil
1 tsp oregano
a pinch of dried chili flakes (optional)
Directions:
1) saute the onion, garlic, celery and olives in the oil until tender
2) add the can of tomatoes and the spices. Salt is not necessary because the olives are salty.
3) simmer until it is reduced to a saucy consistency and most of the tomato chunks have broken down (about 10 minutes) stirring OFTEN.
I made a tomato sauce with leftover deli olives.
Ingredients:
1 can crushed/diced tomatoes
2 cloves garlic, halved
a handful of pitted olives, chopped
one small celery stalk
one small onion, diced
3 basil leaves, roughly torn
1-2 tbsp olive oil
1 tsp oregano
a pinch of dried chili flakes (optional)
Directions:
1) saute the onion, garlic, celery and olives in the oil until tender
2) add the can of tomatoes and the spices. Salt is not necessary because the olives are salty.
3) simmer until it is reduced to a saucy consistency and most of the tomato chunks have broken down (about 10 minutes) stirring OFTEN.
Cook the Pasta!
When your sauce is almost done, boil a large pot of salted water.
When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
Continue to boil the gnocchi for 2-4 minutes.
The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through)
Drain the gnocchi in a colander.
Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated.
At this point, you can add a bit of Parmesan or Romano cheese...or not!
When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
Continue to boil the gnocchi for 2-4 minutes.
The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through)
Drain the gnocchi in a colander.
Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated.
At this point, you can add a bit of Parmesan or Romano cheese...or not!
