Make pumpkin-shaped gnocchi with pumpkin flavor

in the pumpkin seaflavorful I don’t have enough pumpkins.shaped Food (actual pumpkins don’t count).To maximize the appeal of food festivallet’s start making a pumpkin –A flavorful dish that also looks like a cute calabasa.With just a handful of whole cloves and dental floss, you can transform a standard potato dumpling into Precious pumpkin gnocchi.

Molding these miniature pumpkin dumplings is surprisingly easy, so don’t overthink it. Start with your favorite gnocchi recipe or use my recipe at the end of this post.there is width range of pumpkin Gnocchi recipe, and it’s really a matter of taste.my advice only is that The thicker the dough, the tastier the pumpkin will be Take shape. W.Hen making Gnocchi, Balancing too much flour and not enough flour can be difficult. For example, if you want to make classic roll him gnocchi, you can do: Avoid excess flour in favor of a lighter texture. these guysBut you need to add more flour to make it smoother shape.Less flour in a recipe leaves them Looking a little wrinkled (However Some pumpkins also look rumpled, so who do we judge? )

Once you have decided on the recipe and assembled the gnocchi dough, dust it with flour. A counter or work surface with all-purpose flour.scoop out Form 1 tablespoon of dough into a ball. Use your hands or use two spoons if the dough is not sticky.Drop balls of dough onto floured surface. T.He makes the dough softer. Roll in flour until all sides are covered, Place the balls on a parchment-lined baking sheet.make as many balls as possible as long as your fabric allows.

Use unscented floss or bread string Make the characteristic depressions of the pumpkin. Most recipes detail using bread string, but I’ve found the indentation to be too wide, especially when making small gnocchi. This allows you to create more hollows without losing the rounded shape.

Hold the floss firmly between the index fingers and thumbs of both hands and push it across the center and outside of the pumpkin until the notch is about 1/8 inch into the gnocchi. Remove the floss, rotate the gnocchi one quarter of his turn, and do it again across the first line. Rotate the gnocchi again and make two more marks between the first marks just like you marked his eight slices of pizza. Do this with all pumpkins. If you press it and the bottom gets square, just tilt one side up and the other side will round the bottom again.

Place the gnocchi in lightly salted boiling water for 6-7 minutes.gnocchi sink first, be sure free them from the bottom of the pot before they get stuck. After about 6 minutes, the gnocchi begins float. Remove them from the water and place them on a lightly oiled sheet tray. Stick one whole clove in the middle of the pumpkin gnocchi as a “stem”.

Gnocchi complete! you can put them on a plate pumpkin creamy sauceor serve With chicken or salad. To really show off your gourds, fry them in salted brown butter with sage. My recipe below.

Pumpkin gnocchi with charred butter and sage

material:

• 7 ounces (about ½ can) pumpkin puree
• 1 egg
• 1/2 teaspoon salt
• 2 tablespoons grated parmesan cheese
• ⅛ tsp garam masala spice
• ⅛ teaspoon cinnamon
• 7 ounces flour (about 1½ cups + 2 tablespoons flour)
• 3-4 sage leaves
• 1 tablespoon salted butter
• As many cloves as the gnocchi (about 15)

Bring water to a boil in a medium pot. Line a baking sheet with parchment paper.

In a medium bowl, combine pumpkin and eggs. Add parmesan cheese and spices to mixture and stir. Mix the flour until a thick dough is formed.

Dust a counter or work surface with flour. Scoop a tablespoon ball from the dough and drop it onto a floured surface. Roll a ball of dough in flour to lightly coat the outside and place on a baking sheet. Repeat until all dough is used.

Use unflavored floss to tuck the string into the center of the dumpling. Rotate the gyoza to go over the indentation. Keep pressing in a line until you have about 8 wedges, or until you’re happy with how the pumpkin looks.

Add a teaspoon of salt to the boiling water. Gently drop the gnocchi into the boiling water. Boil for 5-7 minutes until the gnocchi floats. Lift the gnocchi out of the water with a slotted spoon and transfer to a baking sheet.

Heat the butter in a frying pan and melt until it starts to brown. Add the sage leaves to the hot butter and add half the gnocchi to the pan. Spoon the browned butter over the pumpkin, waiting until the bottom is browned and crisp. When the bottom is seared, place the gnocchi on a plate and drizzle the sage butter over the top. Tuck a whole clove into the center of each pumpkin as a “stem” to complete the fall look.