As this is Jack O’Lantern week I decided to post some recipes with pumpkin as main ingredient. Pumpkin is a very good friend for those who need to keep a special eye on their diet. It’s great for cholesterol and bladder stones. It was also used to treat diabetes 2 because it helps to reduce blood sugars. And last but not least it’s delicious. The first recipe is gnocchi and I really hope you enjoy it.
What you need:
- 350g potatoes
- 350 g pumpkin
- 180 g unbleeched flour
- 1 egg
- 1 tsp salt
- Parmesan or ricotta affumicata
- black pepper
How to make it:
Preheat oven to 180ºC and in the meanwhile cut the pumpkin into pieces and dispose them on a baking tray. Bake the pumpkin for 25 minutes or until tender. Bring the unpeeled potatoes to the boil and cook them until tender. When all the ingredients are ready let them cool down before you start preparing the gnocchi dough.
With a knife peel the potatoes and mash them together with the pumpkin. You should obtain a lovely and colored purée.
Add the egg, the salt and the flour, beating with a spoon until smooth. Dust a work surface with flour and knead the dough with your hands.
At this stage you need to divided into 6 pieces and roll each using the palm of your hands to obtain a long rope of about 1 cm thick. Please note that the perfect size of a gnocchi doesn’t exist; I don’t like gnocchi to be too big so I stick to the 1cm rule but you can make it thicker.
Cut each rope into small pieces and if you like you can press each gnocco (this is the Italian singular name!) on the tines of a floured fork.
Bring a saucepan of water to the boil and cook the gnocchi in small batches. This is a VITAL part if you want a good result. If you cook the gnocchi all at the same time they will stick together. When they rise to the surface lift them out with a slotted spoon and drain them well. You need to serve them immediately.
My favourite sauce for gnocchi is very easy. Heat some butter (or margarine, if you like) on a pan and when it’s melted add the gnocchi. Finish with some Parmesan or ricotta affumicata and some black pepper.