Yes, another bloody pumpkin recipe. But this gnocchi is a delightful treat to the tastebuds. The roasted pumpkin gives it an awesome taste, and you can make so many more meals from the left over.
1 large Pumpkin
1/2 cup Flour + extra
A pinch Salt
1 tsp Rosemary
Preheat your oven to 200°C.
Cut up the pumpkin into large chunks and place on a baking tray.
Drizzle with a generous amount of olive oil and sprinkle with salt and rosemary and bake for 45-50 minutes.
Once cooked, take 300g and add to a large bowl. Save the rest for another meal.
Mash the pumpkin till it's very smooth, then add the sift flour and a pinch of salt.
Mix it all together using a spoon. The consistency should be a soft dough, add a little more flour if needed. Take it out the bowl and cut into 3 portions.
Lightly flour a clean surface and roll the dough into a long sausage shape.
Cut 3cm pieces and roll once with a fork to make a dent in the middle of the gnocchi.
Repeat with the rest of the dough.
Boil some salted water in a large pot and place 1/3 of the gnocchi and cook till it rises to the top.
Using a slotted spoon, take out the gnocchi and place in a bowl.
Melt the butter and pour over the gnocchi, sprinkle with some parmesan cheese and serve.
Store in the fridge for up to 1 week. You can also store the dough wrapped in cling wrap in the fridge for 1 week.