It’s not quite fall yet, but I’m starting to see pumpkins and Halloween candy in the stores, Thanksgiving decorations, and cooler mornings and evenings. I love this time of year. I’m not sure what made me think of pumpkin gnocchi earlier, but it sounded like the perfect thing to do for dinner tonight. I didn’t exactly plan it out too well because all I had was regular spaghetti sauce and Kraft Parmesan cheese to put on them. ::lol:: That’s OK, they turned out pretty dang tasty anyway. :)
I wasn’t sure if I still had the pumpkin gnocchi recipe I used last year, so I did a little internet scouring to see if I could find it (which I did), but I found this recipe as well. I decided to give it a whirl and I’m glad that I did. It was excellent! I’m currently assuming that you want to see my photos, so here you go!
First, I dumped a 15 oz can of pumpkin (*not* pumpkin pie filling!!) into a bowl. If it’s watery, make sure to drain the water off of it first. You can use homemade pumpkin puree, but I was going for quick and easy tonight. Especially since I didn’t want to turn the stove on when it was about 90F out.
Next, dump your spices and flour in there and mix it up until you get a soft dough. You don’t want it too sticky, but not too dry either. The recipe called for a dash of nutmeg, pepper, and salt. I added a little bit of cardamom just because it sounded perfect for it. Don’t get too carried away with the nutmeg (or cardamom) though. This isn’t a pumpkin bar. ::lol::
You’re going to want to divide the dough into 6 pieces and roll them into a 1 inch diameter log. Cut into 1 inch pieces, and if you feel so led, use a fork to imprint them so they look more like potato gnocchi. It doesn’t change the flavour any, it just makes it look cool. I think. Heaven only knows the real reason behind gnocchi imprinting. LOL.
Gently place your gnocchi in a pot of lightly salted boiling water. They’ll sink to the bottom when you first put them in there, so don’t worry about them. Keep an eye on them though, because when they start floating in a few minutes, they’re done.
As I said, all I had was spaghetti sauce and Kraft Parmesan. LOL. Personally, I like mine with pesto and freshly grated Parmesan, but you really could use anything.
If you by some chance won’t cook all the gnocchi at once (say, if you’re single like me), place them on a cookie sheet or something lined with parchment paper or wax paper and stick them in the freezer for a little while before sticking them in a freezer bag to use later. You want to freeze them on the sheet first, so they don’t stick together. or all you’ll have is a frozen clump of gnocchi that tastes goopy if you just stick them in the bag and freeze them.