(Well, it should but mine doesn't always. But it's fun cooking it to try and achieve gnocchi heaven.)
The pumpkins were taking over . It was scary.
But we won the battle and I now have several trophy pumpkins sitting up proudly in the darkness of the shed, waiting to be eaten. Oh, there's a couple inside the house, too ... somewhere. In a cupboard? a wardrobe? I forget.
So. Pumpkin gnocchi.
Boil up your pumpkin - do the whole lot at once and then you can make pumpkin soup with what you don't use for the gnocchi.
Take about two large cups of the boiled pumpkin. 'Rice' or mash it and combine it well with a cup of flour and half a cup of finely grated parmesan cheese. Add salt and pepper if you wish. (And whatever else you wish - ribbons of fresh basil, a dash of pesto ... whatever.) As long as the dough retains its firm but very slightly elastic consistency. Adjust the ratios where necessary.
Roll the dough out in lengths on a floured board t
Recipes and ruminations from a small house in a big city.