A deli twist to the classic Italian recipe.
Ingredients for 4 people:
- 350g Pumpking purée
- 350g Potatos
- 150g All purpose flour
- 50g Potato starch (or rice flour)
- 60g Egg (1 medium)
- 1 Pinch of salt
- 1 Pinch of black pepper
- 1 Pinch of nutmeg
Boil the potatoes until soft. To make the pumpkin pulp, bake the pumpkin at 180/200 ° C for 15/20 minutes.
Mash the potato and pumpkin pulp to obtain a homogeneous mixture. If the mixture is very wet, drain the excess water. Add salt, pepper, nutmeg, and mix well.
On the work table, form a volcano with the flour, add the potato and pumpkin pulp and knead everything quickly so that the pulp absorbs the flour. Beat the egg, shape the dough into a volcano, and pour the egg inside. Incorporate the egg into the dough slowly, then knead again, as quickly as possible, until the mixture is smooth and dry. Give the dough a spherical shape, sprinkle it with potato starch, and spread it all over the surface with your hands.
Let the dough rest at room temperature for about 10 minutes, cover it with a dry and clean kitchen cloth.
Now you can form the gnocchi: hang a small piece of dough and shape it into a stick. Cut the stick into pieces of about 2cm, and repeat the operation with the rest of the dough. You can give the morsels a spherical shape, or by using a gnocchi board or the prongs of a fork, you can give them the classic shape, with the stripes on the surface.
Bring a pot of water to boil, and then add a little salt and a few gnocchi at a time. In about 2 minutes, the gnocchi will reach the surface by themselves: it means they are ready!
Drain them with a slotted spoon and serve them with your favorite sauce!