Pumpkin and Potato Gnocchi with Asian-Inspired Sauce (Pumpkin Shaped)
This recipe requires only a handful of ingredients. Perfect for Halloween parties for the little ones to enjoy. The Asian-Inspired sauce is a true hit with the kids. Made with soy sauce, sesame oil, garlic and ginger. Let’s check out this recipe!
Equipment
- potato ricer
Ingredients
- 1 cup pumpkin puree remove as much moisture as possible
- 1 russet potato
- 2 cup all-purpose flour
- 1 egg medium
- ½ tsp fine salt
- cloves handful for stems
Asian-Inspired Sauce
- ¼ cup unsalted butter
- 1½ tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp garlic minced
- ¼ tsp ginger grated
Instructions
Making pumpkin gnocchi dough
- Boil water in a small pot. Once the water starts to boil add the russet potatoes and boil for 15-20 minutes. The time will vary due to the size of the potatoes. Use a fork to poke it and if the fork slides in easily its cooked.
- Take the russet potatoes out and let it cool down. Once its slightly cooled down and can be handled begin to peel the skin off. Use a sharp knife and score the skin down to make it easier to peel.
- Put the peeled cooked potato through a potato ricer to get a soft and consistent texture.
- Lay out the paper towel and spread the pumpkin puree on top and let it sit for 2-3 minutes. Complete this step 2-3 times until the pumpkin puree is dry.
- Mix the flour, dried pumpkin puree, potatoes and salt in a bowl. The dough should be a soft texture. Add minimal flour if the dough is too wet. Avoid adding to much flour this will make the gnocchi tough in texture once cooked.
- Dust a flat surface with flour and pour the dough and knead for about 5 minutes. Cut the dough into 6 pieces. Roll into 1-inch rope and cut into 1-inch wide pieces.
Forming the pumpkin shape gnocchi
- Roll the cut pieces of dough into a ball with both of your hands in a circular motion. Press the ball down from the top to give it the flattened pumpkin shape. The best tool to create the pumpkin grooves is with a toothpick or string. Press down from the top and press along the sides. I do this 4 times on the top to create the groves all around the pumpkin.
- Freeze for 30 minutes to keep the shape before cooking.
Cooking
- Bring a pot of water to a boil. Cook the pumpkin gnocchi for 1-2 minutes or until the pumpkin gnocchi floats to the top.
- In a medium saucepan melt the butter and add the garlic and ginger on medium heat. Cook for 2-3 minutes until you can smell the garlic and singer infuse into the butter. Add the soy sauce and sesame oil. Stir for 30 seconds and add the cook pumpkin gnocchi and mix well. Place the cloves on top of each pumpkin gnocchi to make them look more realistic.
- Serve immediately. Remember to remove the cloves as they aren’t edible.
Tried this recipe?Let us know how it was!