Pumpkin Gnocchi In Rosemary Butter
Made with homemade pumpkin puree this delicious pumpkin gnocchi recipe features a soft chewy gnocchi served with rosemary butter:)
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Servings: 2 people
Ingredients
- ½ cup pumpkin puree Make it at home with my pumpkin puree recipe
- ½ cup mashed potato
- 4 Tbsp flour + more for dusting
- 4 Tbsp butter Swap for vegan butter; if Vegan
- 1 Tbsp garlic paste
- 2 sticks rosemary
- 2 Tbsp parmesan or more as per taste Swap for Vegan Parmesan; if Vegan
- Olive Oil to taste
- Pepper as per taste
- Cayenne pepper or chili powder as per taste
Instructions
- In a small bowl; mix pumpkin puree, potato and season it with salt and pepper generously
- Add in flour and mix well. Take it out of the bowl onto a clean surface. Dust the surface with flour so that it doesn’t stick. Be gentle with the pasta as it will be slightly sticky.
- Gently cut the flour into 4 parts. Roll out each one in a line, be careful and roll it carefully using both hands. Cut it into small ½ inch pieces.
- Using a fork gently press down on each piece (This step is totally optional)
- Bring a pot of water to a gentle boil. Carefully drop gnocchi pieces into the water and let it cook for 3-4 mins. You will notice the pasta will grow in size and start to float on top. Carefully drain the water and take out the pasta in a sieve
- In a pan on medium heat, add butter, oil, rosemary and garlic paste. Let it cook for a minute. Add gnocchi and flavor it with salt, pepper, cayenne and parmesan cheese. Feel free to modify and add more spices if you please.
- Spoon the rosemary butter over the pasta while cooking. Cook it for 2-3mins and voila its ready to serve!
Tried this recipe?Mention @hngbygurleen or tag #hngchamps!