Making gnocchi is very easy. Pumpkin gnocchi can be a little more difficult to make than either the traditional potato or the spinach and ricotta version as the dough/paste is quite soft and harder to handle. Dry roasting the pumpkin is a good way to reduce some of the moisture that would occur with steaming and little more flour may be needed to enable the dough to be rolled and cut. A delicious vegatarian version can be made by omitting the proscuitto and tossing through some walnuts that have been broken up, and toasted pine nuts or almond slivers.
I usually make a lot of the gnocchi, cook them and then freeze half for another time. I put the cooked and drained gnocchi into a dish and lightly coat them with oil to prevent them from sticking to each other.
200 g pumpkin, dry roasted
1 egg yolk
plain flour, approx 100g, plus extra for kneading and rolling
Mash with fork.
Stir/ mix well to form a soft dough.
Turn dough onto a floured bench/board. If very sticky use a little more flour.
Divide dough into two equal portions
Gently remove from water with a slotted spoon.
Put cooked gnocchi into prepared sauce.
Creamy Blue Cheese, Proscuitto and Silverbeet (Chard) Sauce
50 g mild blue cheese
100g proscuitto, chopped into small pieces
150 ml pouring cream or light cream
150 ml light sour cream
2 cloves garlic, crushed
8 silverbeet leaves, finely shredded or a couple of handfuls of baby spinach
Add chopped silverbeet and cooked gnocchi.
Bring mixture back to boil, remove from heat and serve.