Gnocchi is a wonderful tender pasta that can be created easily without egg or milk with this recipe. Replacing the traditional potato with pie pumpkin or squash adds a new flavour and more vitamin A. If using light spelt flour is your choice of grain, then a lovely high protein, thick hemp pesto is wonderful. Using a gluten-free buckwheat flour creates a heavier dough, so use less flour and cut the pasta into thinner, smaller shapes. it goes well with a lighter sauce like tomato. Since gourds come in so many different sizes, this recipe serves 4, but you can just add more flour if you have more pumpkin. Precooking the gourd makes this recipe very quick, 20 minutes and it's into the pot. melt in your mouth soft!!
Gnocchi (Serves 4)
2 cups of mashed, pre-roasted or steamed pie pumpkin, butternut or acorn squash
1-2c of flour- light spelt or buckwheat (gluten free)
salt to taste
dash of cardamon or nutmeg
Mash precooked gourd, add 1c of flour and stir to make a sticky ball. On a generously floured surface, spoon about 1/2 c of mixture onto the flour and begin to roll the dough into a log of about one inch in diameter with just enough flour so it doesn't stick to your hands. The inside will remain sticky to the touch when they are cut. Too much flour makes the dough tough. With a lightly-floured knife, cut the log into 1/2 inch pieces. Lightly coat each piece with flour if they are too sticky, to separate from other gnocchi balls. A quick roll in your floured hands is enough. Place each piece on a flat serving plate. Do not stack, as they will stick. Repeat with the rest of the dough.
Grasshopper freezes the gnocchi separately, then bags them for future use. Otherwise you can boil a pot of water and drop them in carefully. They are done when they float to the top. Depending on how many you are cooking at a time, this can take from 2-5 minutes. Do not overcook!
Here is a link to Grasshopper's Pesto Sauce. http://grasshopperkitchen.blogspot.ca/2011/10/grasshoppers-pesto.html
Love Grasshopper
Gnocchi (Serves 4)
2 cups of mashed, pre-roasted or steamed pie pumpkin, butternut or acorn squash
1-2c of flour- light spelt or buckwheat (gluten free)
salt to taste
dash of cardamon or nutmeg
Mash precooked gourd, add 1c of flour and stir to make a sticky ball. On a generously floured surface, spoon about 1/2 c of mixture onto the flour and begin to roll the dough into a log of about one inch in diameter with just enough flour so it doesn't stick to your hands. The inside will remain sticky to the touch when they are cut. Too much flour makes the dough tough. With a lightly-floured knife, cut the log into 1/2 inch pieces. Lightly coat each piece with flour if they are too sticky, to separate from other gnocchi balls. A quick roll in your floured hands is enough. Place each piece on a flat serving plate. Do not stack, as they will stick. Repeat with the rest of the dough.
Grasshopper freezes the gnocchi separately, then bags them for future use. Otherwise you can boil a pot of water and drop them in carefully. They are done when they float to the top. Depending on how many you are cooking at a time, this can take from 2-5 minutes. Do not overcook!
Here is a link to Grasshopper's Pesto Sauce. http://grasshopperkitchen.blogspot.ca/2011/10/grasshoppers-pesto.html
Love Grasshopper
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