I had previously made pumpkin gnocchi a few months ago with reasonable success. Today I attempted to improve on that attempt and I think it was a success.
This was our dinner.
Here is the recipe that I used.
While the original recipe is not designed to be gluten free, I managed to modify it simply by using gluten free flour.
I made a double quantity of the mixture and find that I needed more flour than recommended in the recipe, however, that may simply be a result of the different properties of gluten free flour.
I try to handle the dough as little as possible while combining the ingredients. Portions of dough rolled, cut and spread on racks.
To cook the gnocchi:
2/3 fill a large saucepan of water, bring to a rolling boil, add a teaspoon of olive oil. Carefully add the gnocchi, cover and bring back to the boil as quickly as possible. Gently separate the gnocchi and cook for 3 – 5 minutes. Drain.
Serve immediately with sauce of your choice.
Tonight I chose onion, garlic, chilli, smoky paprika, capsicum and fresh cherry tomatoes topped with grated cheese and a dollop of sour cream.
The pumpkin puree had been frozen from the harvest of a glut of pumpkins earlier in the year. The cherry tomatoes have been picked in the past few days. We try to make use of what we grow wherever possible and this meal is a perfect example.