Pumpkin Gnocchi Jamie Oliver Food

HOW TO MAKE PUMPKIN GNOCCHI

Steps:

• Cut the pumpkin into thin slices then place them on a baking sheet pan covered with baking paper. Cook in a static oven preheated to 200°C (390F) for 15-20 minutes.
• Place the flour on a work surface and, using your hands or a spoon, create the classic fountain shape. Crush the pumpkin with a potato ricer directly on the flour. Then in a little bowl, beat the egg up. Incorporate the egg to the dough with a fork and work it until it's homogeneous. Adjust with salt and pepper and flavor with a pinch of nutmeg.
• Work the dough as little as possible and quickly. Give it the shape of a loaf. Cut a piece of dough then with your hands make a long roll of dough as thick as a finger. Slice the roll every 1,5/2 cm (about half inch), so as to have small cylinders. Now slide the gnocchi one by one on a gnocchi board to give them the classic striped pattern on the surface

PUMPKIN GNOCCHI WITH TOMATO OLIVE SAUCE

Steps:

• The twist is that the traditional recipe calls for mashed potato. So you can substitute that if you're looking for something more traditional.
• I don't have any pictures for this part, but it's easy.
• 1) combine all ingredients and stir until combined.
• 2) turn the dough onto a lightly floured cutting board or counter top.
• 3) knead until smooth (roughly 3 minutes).
• 4) Separate the dough into 1 inch tubes, thusly, and cut into half-inch pillow shapes.
• 1) Pinch the pillow shapes so that the ends touch.
• 2) Using the back of a fork, press and roll the gnocchi towards you. The aim is to create grooves that go all the way around the gnocchi. These catch sauce and make the pasta cook faster.
• 3) Transfer the finished gnocchi to a lightly floured plate where they can hang out and get to know one another. Don't let them get too friendly or they'll stick together when you try to cook them.
• These gnocchi were made with a tomato based sauce. You could also make a curry/coconut milk sauce or a white sauce (which would show off their funky colour).
• I made a tomato sauce with leftover deli olives.
• When your sauce is almost done, boil a large pot of salted water.
• When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
• Continue to boil the gnocchi for 2-4 minutes.
• The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through).
• Drain the gnocchi in a colander.
• Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated. When your sauce is almost done, boil a large pot of salted water.
• When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
• Continue to boil the gnocchi for 2-4 minutes.
• The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through).
• Drain the gnocchi in a colander.
• Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated.

HOMEMADE PUMPKIN GNOCCHI

Steps:

• Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you don't overmix or gnocchi will be tough.
• Turn dough out onto a lightly floured surface and roll into several 1-inch wide "snakes." Cut each snake into 1-inch pieces.
• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.
• While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.
• Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.

SQUASH GNOCCHI

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.
• When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.
• You will have around 175g once cooked down. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 65g of the parmesan. You should have a soft pliable dough so, if it's too wet, add more flour until it's the right consistency.
• Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.
• Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they're all cooked, drain well.
• To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage - sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.

PUMPKIN GNOCCHI

Steps:

• Mix pumpkin puree with egg yolk. Season to taste with salt and nutmeg. Quickly stir in flour with a fork; it will still be fairly sticky. The more flour you add, the denser the finished product will be.
• Flour your board generously, and dust a parchment-lined baking sheet generously with flour too. Take a lump of dough the size of a large walnut, roll into a finger-wide log, and quickly cut into gnocchi about 1" long. Dip the knife blade in flour to minimize sticking. Transfer to prepared baking sheet while making the rest.
• Bring a large pot of water to a boil. Add a generous pinch of salt. Turn heat down so water bubbles gently. Add gnocchi. Stir once so they don't stick to the bottom, then cook until they float, 4-6 minutes depending on size. Remove from water with a skimmer; dumping them through a colander might damage them,.
• Stack and shred sage leaves into fine chiffonade. Melt butter over medium heat, add sage, and saute until the sage crisps and the butter turns brown and smells nutty (don't let it burn!). Spoon over gnocchi, sprinkle with parmesan cheese and ground black pepper.
• Optional: start with a small whole sugar pumpkin, 1½-2 lbs. Clean out seeds and fibers. Slice into 1/4" thick slices and roast in one layer on a baking sheet in a preheated 400°F oven for 30 minutes or until soft. Press through a potato ricer or food mill. Let cool 15 minutes before proceeding.