Pumpkin Gnocchi

Pane-Bistecca

Pumpkin gnocchi fit wonderfully into the season now! This time I made them differently than the Gnocchi with Pumpkin, because I always like to try new methods. This time I roasted the vegetables, so they are dry, and you don’t have to add too much flour. You remember I keep saying the less flour, the more tender the gnocchi! They became mega tender, and I served them with gorgonzola sauce!

Did I mention that I looooove Gnocchi?!

Prep time

30 min

Cooking time

1 h

Portios

2-3

Total time

1 h 30 min

Ingredients

2 big Potatoes
¼ Pumpkin (together I got 500 g of vegetables)
¼ tsp Salt
200-250 g Flour

Instructions

Step 1

Cut the pumpkin into thinner slices, cut the potatoes in half and put everything on a greased baking sheet. Roast in the oven at 180 C degrees for 40-50 minutes. Let cool slightly, peel and then mash.

Step 2

Add salt and flour (not all in one go!) (you might not need as much or even more, depending on the vegetables) and knead together either with a food processor or by hand until you get a not too sticky, still soft dough. Place the dough in piping bags.

Step 3

Bring salted water to a boil, then lower heat so that it is just simmering. Cut off the tip of the piping bag and use scissors to cut the gnocchi directly into the simmering water.