Pumpkin and Roasted Sweet Potato Gnocchi
This Pumpkin & Roasted Sweet Potato Gnocchi combines roasted sweet potatoes & pumpkin puree to create delicious pillowy gnocchi.
Servings 4 people
Ingredients
Pumpkin and Roasted Sweet Potato Gnocchi
- 2 1/2 cups roasted sweet potato puree
- 1/2 cup pumpkin puree
- 1 egg whisked
- 1 teaspoon coarse kosher salt
- 1 1/2 cups gluten-free all-purpose flour or regular all-purpose flour, plus more for working with dough
To serve
- 2 tablespoons garlic confit oil or plain olive oil
- batch cooked Pumpkin and Roasted Sweet Potato Gnocchi
- 1/2 tablespoon sliced sage leaves
- 1/2 tablespoon fresh rosemary chopped small
- 2 cloves garlic confit smashed
- 1/4 cup heavy cream
- freshly grated Romano or Parmesan cheese to taste
Instructions
To make and form the gnocchi
- In a large mixing bowl combine the pumpkin, sweet potato, and egg. Stir to combine.
- In another bowl whisk the salt and the flour together. Pour this mixture over the egg mixture and fold the ingredients together until completley combined. Do not stir! You do not want to overwork the dough. Just keep folding and the dough will come together, work with your hands if desired.
- Once the dough has come together transfer to a well-floured surface and divide into 4 equal portions about the size of a softball. Cover with damp paper towel until used.
- Working quickly, roll each ball of dough into a long thin rope about 1-inch thick. Use a damp paper towel placed over the ropes of dough to keep them from drying out while you work through the remaining pieces of dough.
- Cut down the length of each rope, dividing it into 1-inch pieces.
- To create the classic gnocchi shape, slide the gnocchi over the tines of a fork creating indentations, or use a Cavapatti paddle or something similar - see our blog post.
To cook the gnocchi
- Line a sheet pan with paper towels and set it aside. Bring a large pot of water to a boil. Working in batches, drop the gnocchi into the boiling water. When it floats it has cooked all the way through, about 2-3 minutes. Once floating, remove the gnocchi with a slotted spoon to the prepared sheet pan.
- Working in batches if necessary, crisp the gnocchi. Heat the garlic confit infused oil in a large nonstick skillet. Once shimmering, add the gnocchi, herbs, and mashed garlic confit to the pan. Cook, stirring frequently until the gnocchi is golden brown, about 6 minutes.
- Serve immediately in bowls with a drizzle of heavy cream and a sprinkling of cheese if desired.
Notes
Prep and cook time does not include the time it takes to make pumpkin puree or roasted sweet potatoes from scratch.