Pumpkin and Carrot Gnocchi

I was inspired to make this recipe after reading Domesblissity’s Roasted Carrot and Garlic Gnocchi recipe. I have spent a few weeks doing trial runs and refining my recipe to get it correct.

I have previously made my own fresh pasta using an attachment on my mixer.  I found this gnocchi to be much easier and less fiddly to make. I chose the herbs and ingredients based on what I had available in my garden. The first couple of times I tested the recipe I used sage as the main herb but this time around I didn’t have enough left so I used thyme instead. Both work well. Basil would also work in this recipe.

Serves: 4 adults

Preparation Time: 30 minutes plus 20-25 minutes for roasting the vegetables

Cook Time: 6 minutes

Ingredients:

• 500 grams of pumpkin – cubed
• 300 grams carrots – cut into pieces about 2 cm
• 2 egg yolks
• 230 grams of plain ‘oo’ flour – sifted plus extra to dust board during the rolling and cutting of the gnocchi
• 6 fresh spinach leaves – chopped
• 3 garlic cloves
• 4 sprigs of thyme leaves
• 12 cherry tomatoes
• fresh parmesan cheese to serve
• salt and pepper

Steps:

1. Set the oven to 180 degrees
2. Bake the pumpkin and carrot for 20 -25 minutes
3. Add the tomatoes to the oven after 5 minutes to bake for 15 minutes (in a separate pan)
4. Remove the baked vegetables from the oven to cool when they are cooked
5. Mash the pumpkin and carrot, or put through a moulinette
6. In a mixing bowl add the flour to the pumpkin and carrot and then the egg yolks
7. Combine and knead lightly to form a dough
8. Move the dough to a heavily floured board (the dough will be sticky until it is rolled in the extra flour on the board)
9. Pull off pieces from the main chunk of dough and it roll into a sausage/log shape then cut into small pieces of about 1.5 cm
10. Push the top of each gnocchi piece with the back of a fork to create an indent
11. Place the gnocchi onto baking paper and sprinkle with more flour if required
12. Set a pot of water to boil
13. Add the garlic and a drizzle of oil to a heated pan then add the spinach
14. Stir until the spinach wilts
15. Add the gnocchi to the boiling water and cook for approximately 6 minutes until they float to the surface
16. Add the tomatoes and thyme to the spinach and garlic in the pan and stir to combine and warm
17. Drain the cooked gnocchi and add it also to the pan to coat and mix ingredients
18. Top with freshly grated parmesan cheese to serve
19. Season to taste with salt and pepper

Hints and Tips:

• Sage works well in this recipe if you do not have thyme
• Any extra gnocchi can be frozen
• Gnocchi can be pre-cooked and then warmed in the pan when required – although it tastes better cooked and eaten straight away

This post is linked to Veggie Mama’s Meatless Monday. Stop by to check out some other Meatless Monday meals.