Pumpkin Gnocchi

Ingredients


800g potatoes
500g pumpkin
2 tsp olive oil
2 tsp water
2 eggs
400g GF flour, plus extra for kneading and dusting
1/2 tsp fresh grated nutmeg
1 tbsp. salt to be added to the saucepan when you are ready to cook the gnocchi




Method


Place potatoes into a saucepan of water and boil them in their skins for 35 minutes until cooked and soft.  Drain and set aside to cool.


Cut and peel pumpkin, then place onto a baking tray.  Sprinkle over 1sp of water and 1tsp of olive oil, cover with aluminium foil and bake in the over for 35 minutes until cooked and soft.  Remove from oven and set aside to cool.


Remove skins from the pre-cooked potatoes and place into a large bowl, mash the pre-cooked potatoes and pumpkin until smooth.


Do not over mash or the potato will become gluey and your gnocchi will not be light.  Pre-heat the oven to 200C.


Place the flour on a clean surface and empty the mashed potato and pumpkin over the flour and add the egg and the nutmeg.


Lightly knead the mixture until a soft dough forms.  You may need a little extra flour to prevent the mixture from sticking.


Cut the dough into four even pieces, then roll each piece into a 2-3cm wide log.  Using a butter knife, cut the logs at 2-3cm intervals to create the gnocchi.


Dust the cut gnocchi with a little more flour to prevent them from sticking. Lay the gnocchi out on a baking tray dusted with flour.


Bring a large saucepan of water to the boil and add the salt.  Carefully add the gnocchi to the pot, a few at a time, making sure they do not stick together.


The gnocchi are cooked when they rise to the surface.  Using a slotted spoon, remove the gnocchi as they rise and place into a baking dish. 


Use a sheet of aluminium foil to loosely cover the baking dish to keep them warm as you cook your gnocchi.


Serve with a sauce of your choice.


**Courtesy of School Kitchen Class 2017