Gnocchi is something that every Italian has grown up with. Being a student, I’ve learned that it’s actually an extremely inexpensive pasta to make from scratch! The only materials you’ll need are a fork, a knife, and your hands! My pumpkin gnocchi is a twist on the typical potato gnocchi, and it’s the perfect dish for the upcoming holiday season.
Ingredients for the pasta
1 can of pumpkin or a 2 lb cooked pumpkin pie
4 ½ cups of flour
Sea salt, pepper, and nutmeg - to taste.
Ingredients for the sauce
½ cup of butter
¼ cup of parmesan or asiago cheese
Salt and pepper, to taste.
Mix the pumpkin, egg, and spices. Once combined, slowly add the flour.
Knead heavily until the dough is no longer sticky.
Roll into snakes and cut with a block knife. (Pro Tip: If you don’t have a block knife, make sure to cut and bevel your knife so it becomes a clean cut).
Use a fork and glide each cut piece across the fork to give it texture.
Set all your pasta on cookie sheets and freeze for 5 hours.
Once frozen, put them into freezer bags for safe-keeping.
Bring a large pot of water to boil and add your homemade gnocchi.
Once each piece floats to the top, they should be ready to individually take out of the pot, do a taste test first to see if they have become soft enough. Once the pasta is cooked, melt butter in a large saucepan with some sage and slowly mix in the pasta. Add your desired cheese, as well as salt and pepper to taste.