Pumpkin Gnocchi
Ingredients:
- 750 g peeled and diced pumpkin
- 2 tablespoons butter
- 1 1/4 cups flour
- 1 egg yolk
- Salt and pepper
Preparation:
Peel and dice the pumpkin, then boil it in hot water until soft. Drain the cooked pumpkin and mash it. Return the mashed pumpkin to the pot with butter, and gently sauté until the excess water evaporates. Season with salt and pepper.
Add the egg yolk and flour, then mix gently with a wooden spoon. Transfer the dough onto a lightly floured surface and knead briefly. Avoid overmixing, as this will make the gnocchi tough. Tear off small pieces of the dough and shape them into gnocchi.
Cook the gnocchi in salted boiling water in batches. Once they float to the surface, remove them with a slotted spoon. Drain and set aside while cooking the remaining batches.
Once cooked, the gnocchi can be served with various sauces. I melted butter and added a touch of rosemary, parsley, and basil. I tossed the gnocchi in this mixture and served them with diced smoked cheese.
This is the original recipe from Coolinarika. I used half the ingredients and mashed the pumpkin with a potato masher since I didn’t have a proper food mill. It was my first time making them, and I’m very pleased—they turned out delicious!
Traditional Potato Gnocchi (Gomboce)
(Serves 4)
- 1 kg potatoes
- 200 g flour
- 2 egg yolks
- Salt
Preparation:
Peel, wash, and boil the potatoes in salted water for about 20 minutes. Drain the potatoes and mash them while still hot. Combine the potatoes with flour, egg yolks, and salt to form a dough.
On a floured surface, roll the dough into 1 cm-thick logs and cut into 3 cm-long pieces. Press each piece with a fork to create ridges or shape them into rustic dumplings using a spoon.
Cook the gnocchi in boiling water for 3 minutes or until they rise to the surface. Drain and serve with your choice of sauce, from simple butter and herbs to richer options.
Source: Recipe from “Cooked Dishes”
Cherry Gnocchi
Ingredients:
500 g flour
Salt
1 egg
350 ml water
700 ml cherry or sour cherry compote
Ground poppy seeds
Powdered sugar
Margarine
Preparation:
Sift the flour and mix it with a pinch of salt, a beaten egg, and lukewarm water to form a smooth dough. Drain the cherries and mix them into the dough.
In a large pot, bring lightly salted water to a boil. Use a spoon to scoop out pieces of dough, ensuring each piece contains a cherry, and drop them into the boiling water. When the gnocchi rise to the surface, remove them and rinse with cold water.
Place the gnocchi in a dish, sprinkle with powdered sugar and ground poppy seeds, and drizzle with melted margarine.
