Pumpkin Gnocchi
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 15 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Metro |
Recipe ingredients
- 1 small 3 lb. (1.35 kg) pumpkin*
- 2 eggs
- 3 1/2 cups (875 mL) flour
- Salt to taste
- 1/3 cup (80 mL) melted butter
Preparation
Preheat the oven to 400°F / 200°C.
Peel pumpkin, remove strings and seeds and cute in 3/4 in. (2 cm) cubes.
Spread in a single layer on a baking sheet. Cook on the centre rack at 400°F / 200°C, 20 minutes or until soft.
Transfer to a bowl. Mash with a fork while still hot.
Add eggs, flour and salt. Mix with a wooden spoon until smooth. The mixture should be fairly stiff. Add a bit of flour as needed.
In a pan, bring 16 cups (4 L) water to a rolling boil.
Using soup spoons, shape mixture into balls the size of a walnut .
Drop ball into the water, a few at a time. Cook 2 to 3 minutes.
Using a skimmer, remove gnocchi as they cook and transfer to a buttered serving dish. Keep hot. Continue cooking the rest of the mixture.
Drizzle with melted butter before serving.
Suggestion
* You can use butternut or acorn squash.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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