POTATO PUMPKIN GNOCCHI
INTRODUCTION
- Type of meal: Main Dish
- Season: Any season
- Diet restrictions: Vegan
- Number of servings: 10
These gnocchis are super tasty with a juicy tomato sauce. But this time we decided to try them with a vegan carrot-leek creme sauce.
INGREDIENTS
- Flour: 1 Kg
- Potatoes: 200 Gr
- Pumpkin: 300 Gr
- Salt
- Pepper
- Oil: 3 Tablespoons
STEPS
- In a large pot boil un-peeled potatoes until tender, remove from the pot and let cool enough to handle, then remove the skin.
- Cut the pumpkin in pieces and remove the skin. Sear the pumpkin in a big pan with some oil, salt, sugar and black pepper. Then add a little bit of water to cook the pumpkin.
- Pass both through a potato ricer.
- Make sure you take out the most waterish parts of the pumpkin.
- On a flat surface mix together the flour and salt make a well in the middle and add the potatoes and pumpkin, mix together with your fingers to form a soft dough, it should not stick to your fingers.
- On a lightly floured surface, cut small amounts of dough to form ropes and cut into 2cm pieces. Sprinkle them with a little bit of flour, so they don’t stick together.
- Cook the gnocchi in a large pot of salted boiling water. They are ready when they float to the top.
- Drain and toss them with your sauce.
