Whole Wheat Pumpkin Gnocchi

October 27, 2012

Whole Wheat Pumpkin Gnocchi
Is there a point when you had too much pumpkin? Probably yes, but as far as I’m concerned I have’t hit it yet. It’s very unlikely that this will happen, I just love it too much.
Lately, I found myself buying one whole pumpkin a day. If for some unfortunate reasons I can’t cook for a couple of days, the apartment slowly starts to resemble more to a pumpkin storage unit than a place where a person lives.
Yesterday, for instance, I found one “sitting” on my triathlon bike (the most sacred place in the world). In that precise moment I knew that I needed to take action. I’m no good at carving pumpkin, but I know pretty well how to cook them, and to turn
them into tasty meals.
That’s why I found myself making
whole wheat pumpkin gnocchi. An amazing dish, if you want my humble opinion.
Making gnocchi is always a lot of fun, especially if you have someone around to help you out with the task, especially kids. Hands get dirty, lots of flour flying around in the kitchen: the little ones just love that.

When it comes to the sauce I personally like to serve them with a ginger and sage olive oil sauce, as I believe that their flavors balance each other really well. But feel free to get creative.

Whole Wheat Pumpkin Gnocchi

Whole Wheat Pumpkin Gnocchi   Print this Recipe! 
Serves 4 to 6 persons (depending how hungry you are)

Ingredients

Gnocchi

1 15 oz / 425 gr can of pumpkin puree (if you make it from scratch, like me, it has to be pretty thick)
2 cups / 8.8 oz / 250 gr whole wheat flour (you might need a bit more depending on the thickness of your puree)
pinch of nutmeg
¼ teaspoon fine grain sea salt
pepper to taste

Sauce

2 tablespoons of olive oil (or butter)
2 teaspoons sage chopped
¼ teaspoon grated fresh ginger

Directions

In a large bowl, combine the pumpkin puree, flour, salt, pepper, and nutmeg. Use your hands to mix the dough, it
should be slightly sticky but leaving the side of the bowl easily.
Divide dough into four parts, and roll each portion gently on a floured surface, about ½ inch thick. Slice dough into little cubes. Sprinkle flour on gnocchi to prevent sticking. With the tines of your fork, press lightly into the gnocchi to create an indentation.
Cook gnocchi in a large pan of salted boiling water by batches, if necessary. As soon as they rise to the surface, they are cooked and ready to be served. Drain.
To make the sauce, in a saucepan, heat the olive oil (or melt the butter until it’s lightly browned), add sage and ginger. Remove from the heat.
Serve the gnocchi with sauce (or with any other condiment of your liking), and sprinkled with some grated parmesan cheese.

12 comments:

  1. ok, so I have this one question (as I have almost none experience with the pumpkin): how do you make pumpkin puree? Do you bake, cook or what?
    'Cause it looks delicious and as I am not a huge fan of pumpkin soup (very popular here), I'd like to try something else..
    Cheers!

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    Replies
    1. Hi Asloska,
      You have several options to make pumpkin puree.
      Easiest: preheat your oven to 400°F (200°C) degrees. Lightly oil a baking sheet. Cut in half pumpkin and scoop out the seeds. Place the pumpkin halves cut side down your baking sheet and roast the pumpkin until it is completely tender inside, about 45 to 50 minutes. Scrape the pumpkin flesh off the skin with a large spoon and puree in a blender or food processor until smooth.
      Faster: Steam it, if you have a big enough steamer. Cut in half pumpkin and scoop out the seeds. Place the pumpkin halves cut side down on the steamer, and steam for 30 minutes, until completely tender.
      Scrape the pumpkin flesh off the skin with a large spoon and puree in a blender or food processor until smooth. In this case you might need to thicken the puree a little bit as it might result watery from the steam. You can either strain it through a masher or let it simmer on a low heat for a couple of minutes.
      Hope this helps
      Mike

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  2. nom nom this looks sooo good! Can't wait to give it a try :)

    xx
    http://sundaesbest.blogspot.co.uk/

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  3. Can you tell us where the nutritional values are for the recipes? They look amazing!

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    Replies
    1. Thanks for your question, I just realized I haven't included the nutrition facts (my bad)
      As far as the gnocchi are concerned (without the sauce) the total calories are 1190, with 141.5 gr of carbs, 4 gr of fat, 24 gr of protein and 32 gr of fiber.
      If you serve 4 (which is a lot!), you'll get the following nutritional values per serving: 298 calories. 35 gr carbs, 1 gr of fat, 6 gr of protein, and 8 gr of fiber.
      If instead, you get 6 serving (which is what I recommend) you'll have: 198 calories, 23 gr of carbs, 0.6 gr of fat, 4 gr of protein, and 5.3 gr of fiber.
      In other words, if you're careful with the sauce (and with the serving size) this dish is pretty calorie conscious!

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  4. New fan and follower here..You had me at Gnocchi!!! I have not made homemade in years, and am ready to do it again after reading this...:) Fellow FFA

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  5. Do you think you could freeze the dough? This looks amazing!

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    Replies
    1. I freeze gnocchi all the time.
      I don't see why you couldn't freeze the dough but for the fact that it can be challenging to make the gnocchi after de-freezing it.

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  6. Made these a little white ago and loved them! I live in Denver and it's crazy dry so I thought I would need less flour...but I think my puree was really watery so your recipe was perfect! I then made them again, but tried it with some coconut flour (way less) and added an egg too. Came out a little gritty, but the nutrition was good. I'm not pale or GF, but I like to mess around with it. Thanks for the inpiration! I kind of want to try them sweeter with sweet potato and peanut flour and a little WW...mmmmm.

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