Whole Wheat Pumpkin Gnocchi
These whole wheat pumpkin gnocchi are a delightful twist on a classic. Lightly sautéed for crisp edges, they’re perfect with a little salt, pepper, or a creamy sauce.
Equipment
- Mixing bowl, Fork, Knife, Pot, Slotted spoon, Rolling pin, Baking sheet
Ingrediënten
- 1 teaspoon ground sage
- 1½ to 2 cups 180 to 240 g whole wheat pastry flour, plus more for dusting
- 1 cup 122 g solid-pack pure pumpkin purée
- Pinch nutmeg
- 2 tablespoons 30 g extra-virgin olive oil
- Salt and pepper to taste
- 1 pound 455 g red potatoes
Instructies
- Peel and cut the potatoes into chunks.
- Boil until fork-tender, then drain and return to a mixing bowl.
- Add olive oil and pumpkin purée, then mash the potatoes until smooth.
- Let cool completely.
- Stir in flour, sage, nutmeg, salt, and pepper.
- Knead until a soft dough forms.
- Adjust flour as needed.
- Divide dough into 6 pieces and roll each into an 8-inch rope.
- Cut each rope into 12 equal pieces.
- Optionally, freeze the gnocchi by placing them on a baking sheet and freezing until solid, then transferring to an airtight container.
- To cook fresh gnocchi, bring a pot of water to a boil.
- Add gnocchi in batches, about 12 at a time, and boil until they float.
- Sauté gnocchi in olive oil or nondairy butter until crisped.
- Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
For added flavor, sauté the gnocchi in olive oil or nondairy butter and serve with a creamy garlic and sage sauce.
Wine Advice:
A crisp white wine, like Sauvignon Blanc, pairs wonderfully with the light and earthy flavors of these pumpkin gnocchi.
Nutritional Information
Calories: 35 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 1 g | Fiber: 1 g | Sugar: 1 g | Salt: 0.05 g
