Fall Harvest House Made Gnocchi Recipe
Kabocha Pumpkin | Pecorino | Brown Butter | Sunflower Seeds | Butternut Squash Puree
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Ingredients
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Gnocchi
Method
Preparation
- 1
Make the Gnocchi
In a mixing bowl, combine the kabocha pumpkin puree, flour, egg, and salt. Mix until a dough forms. If the dough is too sticky, add a little more flour.
- 2
Shape the Gnocchi
On a lightly floured surface, divide the dough into 4 pieces. Roll each piece into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces. Use a fork to create ridges on each piece.
- 3
Cook the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
