- Preparation time
- 25 mins
- Cooking time
- 5 mins
- Difficulty
- Easy
- Serves
- 4 people
- Meal course
- Bits 'n' Bobs
- Posted by
- Posted on
- August 12, 2015
This recipe is so easy it’s almost sinful! By using ricotta instead of the more traditional potatoes, you end up with little pillows so light and fluffy they are like clouds, plus it is sooo much quicker.
My children absolutely love this recipe, and it’s even more of a delight watching them eat these gnocchi considering that neither of them likes pumpkin… WAHAHAHAHA (Insert: maniacal laugh)
If you served these gnocchi at a dinner party, your guests would think you are some sort of kitchen genius. Even more so if you make them using my homemade ricotta recipe HERE
They would never need to know the truth, that this is so easy a child could do it (And, should do it - this is a good one to try with the kids)!
INGREDIENTS:
300gm of Pumpkin pulp
300gm of Fresh Ricotta - If not using homemade, please buy it cut from the wheel
1 tsp Salt
Zest of 1 Lemon
1 Extra Large Free Range Egg
200gm ‘OO’ flour - Plus extra for dusting
- In a large bowl, mix together the Pumpkin, Ricotta, Lemon Zest and Salt. Stir well to combine, then crack in your egg and add the flour, and using your hands mix until it comes together into a soft dough. Add a little more flour if needed, but be very careful not to add too much as the final result will end up stodgy.
- Once the dough has come together, lightly flour a clean surface and gently knead for a couple of minutes. Dust the dough ball again with extra flour then wrap in clingfilm and set aside for 10 minutes to rest while you pop a large saucepan of salted water on to boil.
- Once rested, divide the dough into 4 equal portions, then working with one portion at a time, gently roll the dough into a long sausage shape and cut equal 1cm thick sized pieces of gnocchi. Place the cut gnocchi onto a flour dusted board, and repeat with the remaining dough.
- Working in two batches, add the cut gnocchi to the boiling water and cook for about 2 minutes until they float to the surface. remove the cooked gnocchi immediately from the water and add to your favourite sauce. YUMMMM-MAYYYY!!!
- TIP: I like to roast a whole un-skinned Butternut Pumpkin (180°c fan-forced on a tray for about an hour or so dependent on size) then scoop the amount of flesh required out after it's cooked. This gives the pumpkin a nice subtle roast flavour but also ensures no extra moisture is added to it. Any leftover pumpkin pulp will make the worlds best pumpkin soup!
- Tip: I like to make a double batch and freeze the rest for a later date. Just place the cut gnocchi in a single layer on a cookie tray and freeze. Once frozen, place the gnocchi into a ziplock bag and keep it in your freezer until you want to use it. I ALWAYS cook it from frozen to avoid any sticky, defrosted disasters. You will be amazed, it is as good as fresh and it makes an awesome lazy night meal! YAY!!!
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