I have had 2 cans of pumpkin puree in the press since Halloween, bought with great intentions, but sitting unused ever since. Every time I opened the press they were sitting there looking at me saying ‘Oi, what about that pumpkin pie you were going to make’. The time had passed to make the pie so I had to think of something else. The cold weather we have inspired this Pumpkin Gnocchi, based on a recipe for traditional recipe, paired with chorizo and absolutely delicious. Now I only have one can left……….
Pumpkin Gnocchi with Chorizo
Makes about 48 small pieces
350gr starchy potatoes
350gr pumpkin puree
40gr grated Parmesan
70gr all purpose gluten free flour
¼ tsp grated nutmeg
Salt and pepper
1 egg yolk
Oven at 180C
Bake potatoes until they soft and skins are crispy
Allow to cool slightly and scoop flesh into a bowl
Add the pumpkin puree and mash until smooth
Add parmesan, flour salt & pepper and Nutmeg
Add the egg yolk and stir until the mixture comes together into a soft dough.
Divide the dough into 4 and roll out each piece on a lightly floured surface into a log about 1.5cm in diameter
Cut into 2 cm pieces and place on a lightly floured tray
Cook the gnocchi, in batches, in a large pan of salted water for about 3 minutes until firm and floating on the surface.
To serve – Per person
1 oz diced chorizo
4-5 pieces of gnocchi
To Serve: heat 1 tbsp olive oil over a medium heat and add the diced chorizo and fry until it starts to release its oil. Remove an keep warm, Add a further tbsp oil and when hot, add the gnocchi and fry until golden and crispy. Season and toss back in the chorizo and toss gently to combine.