Tested till perfect Pumpkin Gnocchi
Pumpkin Gnocchi
Photography by Edward Pond

Pumpkin Gnocchi

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2010

Recipe4 out of 5 based on 10 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Cook time 10 minutes
  • Portion size 6 to 8

Ingredients

  • 1/3 cup 1/3cupbutter
  • 1/4 cup 1/4cuppine nutpine nuts
  • 12 12fresh sage leaffresh sage leaves

Gnocchi:

  • 2 cups 2cupsroasted pumpkin purée or roasted squash purée, (see Perfect Puree, below)
  • 1/2 cup 1/2cupgrated Parmesan cheese
  • 1 1eggeggs
  • 1 tsp 1tspsalt
  • 1/4 tsp 1/4tspground nutmeg
  • 3 cups 3cupsall-purpose flour, (approx)
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

Gnocchi: In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups (500 mL) of the flour. Stir in enough of the remaining flour, 1/4 cup (60 mL) at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers.

On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.

In large pot of boiling salted water, cook gnocchi, in 2 batches and stirring gently, until floating; about 3 minutes. Using slotted spoon, scoop onto large serving platter.

Meanwhile, in large skillet, melt butter over medium heat; cook pine nuts until lightly toasted and butter just begins to brown, about 2 minutes.

Add sage leaves; cook until fragrant, about 30 seconds. Scrape over gnocchi; toss to coat.

Additional information : Perfect Puree
When choosing a cooking pumpkin, look for sugar pumpkins. These little gourds are firmer and sweeter than those grown for jack-o'-lanterns. The roasting time will vary depending on the size and age of the pumpkin or squash.

Halve and seed pumpkin or squash. Prick skin all over with fork. Roast, cut side down, on rack on foil-lined baking sheet in 350°F (180°C) oven until flesh is browned and tender, 60 to 75 minutes. Let cool. Scoop out flesh and puree in food processor. Refrigerate in airtight container for up to 48 hours or freeze for up to 3 weeks.

2 lb (1 kg) sugar pumpkin yields about 1-3/4 cups (425 mL) puree.

2 lb (1 kg) butternut squash yields about 2-1/2 cups (625 mL) puree.

Nutritional Information Per each of 8 servings: about

cal 325 pro 9g total fat 14g sat. fat 7g
carb 42g fibre 3g chol 49mg sodium 710mg
potassium 222mg

% RDI:

calcium 9 iron 24 vit A 129 vit C 3
folate 49
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