Homemade Pumpkin Gnocchi
The first gnocchi I ever made turned out black.
Wait not even black.
I had slaved over them for hours.
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Made the classic way using mashed potato, I painstakingly followed every step in the lengthy recipe.
My vision did not come true.
They were grey and they were hard.
I am sure I remember my brother trying to bounce one off the table like a rubber ball.
Oh just for clarity, this was back when I was in school.
Did you think it was last week?
Classic gnocchi made with potato is a recipe for more capable cooks.
Enter: the EASY way to make gnocchi.
It creates ridges which = more crispy golden surface + the butter sauce clings to it better.
Plus, it just lookspro, doesnt it?
I shared a plainRicotta Gnocchirecipe a couple of years ago.
I even dragged my mother in for recipe testing.
I am so glad we persevered though, because in all honesty, the pumpkin totally makes this gnocchi.
You cant miss it!
Doing this reduces the amount of flour required by almost 1/3 cup which = softer gnocchi.
Its simple but luxurious, and lets the Pumpkin Gnocchi shine through.
I almost fell off my chair when I was asked if I would create a recipe for them.
I started babbling with excitement, exclaiming how Lurpak hasalwaysbeen my butter of choice.
I worked really hard on this recipe, and I truly hope Ive done Lurpak proud.
Im certainly proud to have been selected to work with them, and Im really proud of this recipe.
In fact, I think youll be surprised how little is required.
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Just enough to coat the gnocchi and have some drizzled on the plate.
You dont want the gnocchi swimming in butter its just too rich.
One more thing I remembered THIS FREEZES GREAT.
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That dont look like grey rubber balls???
Nagi xx
Gnocchi Lovers!
If you make your own homemade gnocchi, it deserves the very best butter!!!
N xx
LIFE OF DOZER
Post Pumpkin Gnocchi snack nap.
