Pumpkin Gnocchi / Kale, Pumpkin Seeds & Garlic
Gnocchi are everywhere right now. And pumpkin, pumpkin’s everywhere too. Pumpkin and gnocchi, everyone is either cooking gnocchi or pumpkin or even pumpkin gnocchi. If you’ve ever been invited to my table I would have probably served Gnocchi, as they’re my go-to whenever I cook for guests. Gnocchi impress, as people seem to think they’re difficult to make, when in fact it is incredibly simple.
Gnocchi are my go-to meal for guests.
It might be a bit more time-consuming than other recipes, however, after a few tries you’ll get the hang of it and a batch of fresh gnocchi will be ready in no time. The important thing is to be prepared, which means to cook the base of the dough in advance. May it be potatoes, sweet potato or even, like in my recipe, pumpkin. This is important as the base should be completely cooled down to be made in to a dough.
Last Saturday I was in one of those I-wanna-cook-for-guests-moods , yes this is pretty common with me, which is why I ended up cooking for my sister and a friend. Of course, I made gnocchi. I wrote down my pumpkin gnocchi recipe and tried it that night and surely it was a success.
A tad more flour and a bunch of seasonal ingredients.
Pumpkin Gnocchi will need a tad more flour as pumpkin typically contains more water than potatoes, however, it still worked wonderfully and tasted amazing.
I served my Gnocchi with a few other seasonal ingredients such as kale, figs and some chopped walnuts from my mum’s tree and that was dinner.
By the way, there’s also two deliciously tasty gnocchi recipes in my book: SEASONS and I highly suggest you try them. Just sayin’ .
Pumpkin Gnocchi / Kale, Pumpkin Seeds & Garlic
Pumpkin Gnocchi / Kale, Pumpkin Seeds & Garlic
Pumpkin Gnocchi / Kale, Pumpkin Seeds & Garlic
Pumpkin Gnocchi / Kale, Pumpkin Seeds & Garlic
- Pumpkin Gnocchi:
- 500g pumpkin puree
- 250-300g spelt flour*
- salt
- pepper
- To Serve
- 4 Kale leafs, roughly chopped and stems removed
- 4 sprigs of thmye
- 2 tbs Pumpkin Seeds
- 3-4 Garlic cloves
- 2 tbs nutritional yeast
- Olive Oil
- ½ lemon, juice
- Toppings (optional):
- A few walnuts
- Pumpkin seed
- Micro greens, of choice
- For the gnocchi add the cooled pumpkin puree and flour into a bowl and combine to a dough. Start with 250g of flour and add more of needed. You should be able to shape the dough, however it should be softer in consistency than pasta dough.
- Roll gnocchi dough into logs on a floured surface and cut into 1 cm gnocchi. Place on a lined baking sheet or a floured cutting board.
- Meanwhile heat up a pan on medium with some olive oil and fry garlic, pumpkin seeds and sage until fragrant and season with pepper
- Bring some water to a bowl. Season generously with salt and boil the gnocchi, one batch at a time. The gnocchi are ready when they float at the surface of the cooking water.
- Add the gnocchi to the garlic mixture and fry until lightly browned. Add in the kale continue frying until the kale has slightly wilted. Last but not least add nutritional yeast and lemon juice. Garnish with more pumpkin seeds, walnuts and micro greens.
Pumpkin Gnocchi / Kale, Pumpkin Seeds & Garlic
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