CREAMY PUMPKIN GNOCCHI
We had homemade gnocchi frequently while growing up. This creamy pumpkin gnocchi recipe was always my favorite. They do require some time to make, but they're worth it! -Shawn Barto, Winter Garden, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.
Nutrition Facts : Calories 327 calories, Fat 15g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 213mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
BAKED GNOCCHI
This baked gnocchi is simple, fast, and delicious.
Provided by ConnieD
Categories Main Dish Recipes Pasta
Time 45m
Yield 1
Number Of Ingredients 3
Steps:
- 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. Drain.
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread 1/2 of the pasta sauce on the bottom of a 5-inch round casserole dish. Layer with gnocchi and spread the remaining pasta sauce on top. Sprinkle with mozzarella cheese.
- Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.
Nutrition Facts : Calories 304 calories, Carbohydrate 32 g, Cholesterol 40.8 mg, Fat 14.6 g, Fiber 3.2 g, Protein 11.2 g, SaturatedFat 8.2 g, Sodium 600.6 mg, Sugar 7.7 g
HOMEMADE PUMPKIN GNOCCHI
I've always loved pumpkin and this homemade gnocchi recipe is no different.
Provided by brownie3775
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 266.1 calories, Carbohydrate 33 g, Cholesterol 22.2 mg, Fat 6.9 g, Fiber 4 g, Protein 19.4 g, SaturatedFat 4 g, Sodium 880.8 mg, Sugar 12.3 g
BAKED PUMPKIN GNOCCHI
I got this recipe from a reader's digest cookbook a few years ago. The baked pumpkin in this recipe gives it a stronger, sweeter taste. I've never really timed this, so prep time is an estimate.
Provided by Alesha
Categories Vegetable
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 180* C (350* F).
- Brush a baking tray with oil or melted butter.
- Cut pumpkin into large pieces and bake for 1 1/2 hours or until very tender.
- Allow to cool slightly and scrape flesh from skin avoiding any crispy parts.
- Place pumpkin in a large bowl, add sifted flour, parmesan and pepper.
- Mix well and knead on floured board for 2 minutes.
- Divide dough in half and roll each into snakes about 40cm long (about 15in).
- Cut into small pieces about 1 to 1 1/2 cm long (1/2 in).
- Press flat with palm of hand or the back of a fork.
- Lower small batches of gnocchi into salted boiling water, remove when they float to the surface.
- Serve with a favourite italian pasta sauce.
Nutrition Facts : Calories 283.9, Fat 6, SaturatedFat 3.4, Cholesterol 16.5, Sodium 288.9, Carbohydrate 44.7, Fiber 1.9, Sugar 2, Protein 13.3
PUMPKIN GNOCCHI
Do you have a pumpkin glut? Make gnocchi! My bread machine has a pasta cycle which consists of kneading and rising for a total of 1 hr 20 min. This is included in the prep time.
Provided by Missy Wombat
Categories Vegetable
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix in your breadmachine on the pasta setting.
- Place the dough onto a slightly floured surface, knead lightly and then divide into 6 portions.
- Roll each portion into a long sausage shape.
- Cut into 1.5 - 2 cm pieces and press with the outside of a fork.
- Bring a large pot of water to the boil, add the gnocchi.
- Cook for approx 3 minutes or until the pieces rise to the surface.
- Using a slotted spoon, drain the gnocchi and transfer to serving bowls.
- Serve, tossed with your favourite pasta sauce.
Nutrition Facts : Calories 298.5, Fat 3.2, SaturatedFat 0.9, Cholesterol 105.8, Sodium 619.1, Carbohydrate 56.4, Fiber 2.5, Sugar 2.1, Protein 11
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BAKED GNOCCHI WITH PUMPKIN SAUCE – A COUPLE COOKS
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5/5 (6)Total Time 35 minsCategory Main DishCalories 364 per serving
- Mince the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.
- Carefully add the pumpkin purée and broth to the skillet and stir to fully combine. Add the chili powder, nutmeg, red pepper flakes, kosher salt, and several grinds of black pepper. Cover and bring it to a high simmer, bubbling constantly. then cook for 10 to 15 minutes until thickened. Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine. Taste and adjust seasonings as desired.
- Meanwhile, bring a large pot of water to a boil. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.
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4.4/5 (21)Total Time 50 minsCategory Main CourseCalories 700 per serving
- Bring a large pan of water to the boil, salt it generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.
- Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut it into thin slices (no thicker than 0.2 inch) and about twice the length of the gnocchi. (see note 2)
HOW TO MAKE PUMPKIN GNOCCHI - RECIPES FROM ITALY
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5/5 (73)Total Time 1 hr 20 minsCategory Gnocchi RecipesCalories 340 per serving
- 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 still warm 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. Now you can start to make pumpkin gnocchi. So cut a piece of dough and place it on the floured surface. 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 obtain small cylinders. Proceed to make pumpkin gnocchi until all the dough is finished. Now slide the gnocchi one by one on the prongs of a fork or on a gnocchi board to give them the classic striped pattern on the surface
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