To make good Pumpkin Gnocchi, you need to use a drier variety Pumpkin. When mashed Pumpkin contains more water, you would need to add more Flour, and the texture of Gnocchi changes, often turns tough. Dry and powdery Japanese Pumpkin (Kuri Kabocha) is ideal for Pumpkin Gnocchi, but I can’t have it here in Melbourne. Today I used Butternut Pumpkin and there are some methods to make it drier.

Makes

4 Servings

Ingredients

1 cup Cooked Pumpkin *use a drier variety Pumpkin
*Note: Today I used Butternut Pumpkin that was the only choice for me.
1/4 teaspoon Salt
1 Egg Yolk
1/4 cup finely grated Parmesan Cheese
1 cup Plain Flour *plus extra

Method
  1. To cook Pumpkin, I recommend to roast, steam OR microwave until soft. Mash into paste while it is hot. To make the mashed Pumpkin drier, I heat it up in the microwave, spread it on a shallow bowl OR plate, and leave it at room temperature. You can dry it in the warm oven. *Note: If the mashed Pumpkin is too wet, you need to drain excess water using a colander lined with paper towel.
  2. When the mashed Pumpkin is cooled, add Salt, Egg Yolk and Parmesan, and mix to combine. Then add Plain Flour and mix to form a soft dough. Gently knead, adding extra Flour as required, until the dough is not sticky.
  3. Turn onto a lightly floured surface and divide the dough into some portions. Roll each portion into a log about 2cm in diameter, and cut into 1.5cm pieces. Use a fork to roll over each ball if you want to do so.

  4. Easier and Quicker Method: On a lightly floured surface, flatten the dough into 2cm thick oblong OR rectangle, then cut into 1.5 to 2cm cubes. *Note: 1/2 of the dough is used in the below photo.

  5. Cook Gnocchi in a saucepan OR pot of boiling salted water, but DO NOT overcrowd as they can stick together. Cook until they rise to the surface. Enjoy with your favourite sauce.