Pumpkin Gnocchi
Crunchy pan seared pumpkin gnocchi with ricotta cheese and parmesan cheese... This homemade gnocchi recipe is a great autumn side dish! And also fun to make...
Ingredients
- 8 oz fresh pumpkin (225 g), cleaned
- ½ shallot chopped
- 2 medium garlic cloves chopped
- 3,5 oz ricotta (100 g)
- 1 small egg
- 1 oz parmesan cheese (28 g), grated
- 7 oz plain flour (200 g)
- 2 oz corn grits (55 g), or polenta meal
- 4 sprigs fresh thyme
- olive oil
- ground cinnamon
- pepper
- salt
Instructions
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Add a tablespoon of butter to a large pan and place it over medium heat. Add the diced pumpkin, garlic and shallot.
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Stir fry the pumpkin for 5 minutes or until it starts to soften. Take the pan off the heat and let the pumpkin cool. Then add it together with the ricotta to a blender.
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Pulse into a smooth puree. Then season with pepper and salt. Add the egg and grated parmesan.
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Pulse again. Add the plain flour and corn grits.
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Pulse until you get a smooth but not sticky dough. Add a pinch of cinnamon.
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Blend the dough one last time. If it's too sticky, add extra flour.
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Transfer the pumpkin dough to a floured surface and knead it for a minute. Wrap it in a piece of cling film and let it rest for 30 minutes at room temperature.
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Unwrap the dough and quickly knead it again. Roll it into sausages and cut it into even portions. Press them lightly with a fork to make the classic pattern. Add 3 tablespoons of olive oil to a non-stick pan and place it over medium heat. Add the gnocchi and thyme.
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Bake the gnocchi on all sides until lightly brown. Season with pepper and salt.
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Transfer the gnocchi to a serving plate. Sprinkle with extra grated parmesan and fresh thyme. Serve hot.
