Ellen taught me this recipe in the autumn of 2024, when we had an exceptional pumpkin-harvest at Buters Eko. Since then, I’ve made it more times than I could recount. We always have at least one bag of these in the freezer as a last-minute dinner solution.
INGREDIENTS
400g pumpkin puree
3,5-4dl flour (210-240g)
1 egg
optional: cheese, herbs, salt
ALSO NEEDED
1 large mixing bowl
1 large cooking pot with heavily salted water
1 knife
optional: fancy gnocchi paddle
Before you get started: Read this
HOW TO
1. Put the pumpkin puree in a bowl and add the flower and the egg. Mix until you get a dough that no longer sticks to your hands. Add more flour if necessary.
2. Cover the bowl and leave in the fridge to set for at least 30 min. You can skip this step if you’re in a hurry but I recommend taking the time. Your dough is perfect if it “bounces back” slightly when you push into it with your fingers.
3. When you’re ready to start rolling your gnocchi, bring a pot of water to a boil & scoop a big handful of dough out at a time of the bowl and roll it onto a floured surface until it’s about 1,5cm in diameter. Cut into slices of about 1cm (see picture below).
If you’re a WWOOFer at Buters Eko (Hi! 👋🏼) and you’re making these to freeze, don’t pre-boil!
Instead, put your little gnocchi babies on a baking tray (on a baking sheet) – make sure they don’t touch – and put them in the big freezer chest in the basement for an hour or so. When they are frozen solid you can put them all together in a big freezer-bag.
This prevents them from sticking together. 🫶🏻
4. If you have a fancy gnocchi paddle, use that to give them their ribbed shape. There are great tips on Youtube on how to do this 🙂
If you don’t, experiment with a fork or just leave them as they are.
5. Boil until they float to the surface. It’s smart to do small batches at a time. Fish them out of the water before you toss in the next batch.
Eat them as they are, topped with your favourite pasta sauce, pesto, or just some cheese, or fry them in a pan first, experiment!
Good luck 😊
//Aina
PS: More of a sweet tooth? Try frying your boiled gnocchi in a generous amount of butter, sugar & cinnamon. Why not eat with a dollop of ice cream? 😇
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