Unlike traditional gnocchi this recipe is a gluten free version using pumpkin and potato.
(Gluten Free, Vegetarian)
1 cup of potato (approx. 2-3 medium Agria potatoes)
1 cup of roast pumpkin mash
1 egg, lightly whisked
pinch of salt
pinch of allspice
¾ cup flour (gluten free or wheat flour)
fresh sage leaves
Scrub the potatoes, prick, and bake in a moderate oven until soft in the centre. You can bake the pumpkin at the same time. I simply put unpeeled pumpkin quarters on the tray and cover them loosely with foil.
Allow the potatoes to cool just a little. You want them to still be hot but cool enough to handle. Scoop out the flesh, pass through a ricer (or alternatively mash), and then do the same with the pumpkin. Place one cup each of mashed potato and pumpkin in a bowl along with the egg, salt, allspice and flour. Mix well and then tip out onto a well floured bench.
Divide the mix into smaller portions and roll out into 1-2 cm thick ‘sausages’. Using a knife cut into 1.5 cm pieces and score with a fork, or if you have one, a gnocchi paddle. The grooves help the sauce ‘stick’ to the gnocchi.
Note the dough should be light and delicate but if it is too light and the gnocchi is misshapen you may have to add a little more flour to the dough to make it firmer.
To cook, bring large pot of salted water to the boil and add the gnocchi. This is best done in 2-3 batches. They are cooked when they float to the top, about 1-2 minutes.
While you are cooking the gnocchi, heat a pan and melt 100g of butter with the sage leaves. Keep the butter moving in the pan and allow the butter to brown until golden and nutty but not burnt. Toss the gnocchi in the sage butter and serve immediately.