Preparation time is 30minutes
Cook time is 50minutes
Total time is 1hours 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 750grams kent pumpkin, peeled, cut into 3cm chunks
- 1/4 cup finely grated parmesan (plus extra to serve)
- 1 1/4 cup plain flour (plus extra )
- 50grams unsalted butter
- 1/2 cup sage leaves
Nutrition per serving
1230kJ
Protein
8.8grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Wondering how to make gnocchi? Try this easy-to-follow, three-ingredient pumpkin gnocchi recipe for a delicious version of this Italian classic.
Method
Step 1 of 6
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper.
Step 2 of 6
Place pumpkin in a single layer on 1 tray and season. Bake for 35 minutes or until golden and tender. Transfer to a bowl and mash until smooth. Stir in parmesan.
Step 3 of 6
Stir in 1 cup flour, 1/2 cup at a time, until a firm, slightly sticky dough forms. If it's too sticky, add a little more flour, 1 tbs at a time (you may not need all the flour).
Step 4 of 6
Divide dough into 4 portions. Roll each portion on a lightly floured surface to a 2cm-thick log. Using a lightly floured knife, cut logs into 2cm pieces. Roll each piece into a ball. Place on a baking paper lined tray 2cm apart. Gently press gnocchi with the back of a floured fork.
Step 5 of 6
Cook gnocchi in batches in a large saucepan of boiling, salted water for 2 minutes or until gnocchi rise to the surface. Using a slotted spoon, transfer to serving plates.
Step 6 of 6
Meanwhile, heat a small frying pan over medium heat. Add butter and cook until foaming. Add sage and cook, stirring occasionally, for 2 minutes or until safe is crispy and butter has started to darken in colour. Top gnocchi with burnt butter, sage and extra parmesan. Serve.
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