Author Notes
A fresh flavoured Fall update to a classic Italian comfort food. Serve pan-fried with a shallot, butter and your favourite greens and top with spicy cayenne candied walnuts. —Andrea Lane | The Nourishing Lane
Ingredients
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1 cup
Pumpkin Puree
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1 cup
All purpose Flour
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1/2 teaspoon
Sage (dried)
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1/2 teaspoon
Thyme (dried)
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1 pinch
Cinnamon
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1 pinch
Nutmeg
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2 pinches
Chilli Flakes
Directions
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Pre-heat oven to 400 degrees fahrenheit.
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Cut sugar pumpkin in half, scoop out seeds (they are great roasted), rub a little bit of olive oil and some salt and pepper over the pumpkin flesh and roast skin side down until pumpkin is soft.
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Scoop pumpkin flesh into food processor and process until smooth puree is left.
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Measure out 1 cup of pumpkin puree, the rest can be use to make an awesome roasted pumpkin soup, pumpkin smoothie or in baking.
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Add 1 cup pumpkin puree, all purpose flour, sage, thyme, cinnamon, nutmeg and chilli flakes into a mixing bowl.
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Mix together to form a soft dough.
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Split dough into two piles, and roll dough into long and thin roll. Cut into 1-2 inch pieces. Roll small pieces onto prongs of fork, to form classic gnocchi lines.
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Add gnocchi to salted boiling water and simmer until gnocchi float. Remove gnocchi from hot water.
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Toss with your favourite sauce and enjoy!
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