Thursday, July 15, 2010

My World of Gnocchi is Expanding...

The world of gnocchi is an interesting place to visit - with skies of potatoes, dotted with clouds of pumpkin and beetroot; roads paved with pepper corns, cinnamon and paprika and flowing rivers of lemon infused olive oil.

This is my world of gnocchi. My first attempt at gluten free potato gnocchi inspired me to push even further and make pumpkin gnocchi.

This did prove to be a bit more difficult than the potato gnocchi. As with the potato gnocchi, I boiled the pumpkin, but this made it rather moist - so I would suggest steaming or even baking the pumpkin covered in tin foil.

Gluten Free Pumpkin Gnocchi:
(Serves 2)


1 Packet Diced Pumpkin or Butternut
2 - 3 Cups Maizena
Ground Cinnamon


Boil, steam or bake the pumpkin
When cooked allow to stand until cool
If boiling try and remove as much moisture as possible from the pumpkin
Mash the cooled pumpkin
Add a generous amount of cinnamon, salt and paprika
Slowly start adding the maizena - mixing as you go along (don't over mix though)
Once you are happy with the consistency (mine was wetter than the potato gnocchi)
Shape the mixture into thinnish sausages and briskly cut off about 1cm pieces with a fork

You can press the pieces with the fork for decoration
Boil the gnocchi in salted water

Remove from the water with a slotted spoon when they bob to the surface
Bake in the oven covered with a sauce of your choice for about 15 minutes

I combined the tomato and creamy pesto sauce together before baking in the oven over the gnocchi (see previous post for recipes) and the flavour of the pumpkin came through nicely with a subtle sprinkling of cinnamon. Dre had two helpings, so it got the stamp of approval :)

I wonder what will be next - maybe beetroot gnocchi?

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