Today I leave this new version of pumpkin gnocchi with whole wheat flour, a combination without a doubt explosive! Together they make an exquisite result! Super light, soft, really delicious gnocchi! Also, in this recipe I leave several tips so you can enjoy a good pasta full of flavor!
Gnocchi, food of Italian origin, but one that is so ingrained in many countries that I don’t know anyone who can resist a good plate of gnocchi. And if they are homemade less! So I hope you dare to prepare them, whatever the combination, because there is nothing like homemade pasta!
Let’s talk about the recipe:
These whole wheat gnocchi is the simplest and easiest recipe to make because it does not involve major complications. But like any homemade pasta recipe, it takes a little time and dedication. When we refer to such recipes, it is always advisable to take one day, make a good quantity and freeze for the next month or meal.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% organic whole wheat, finely ground (unless it is mentioned). In general, depending on the brand, it can absorb more or less liquid. For this reason I recommend incorporating the liquids gradually. As a result, keep in mind that the lower the volume, the lower the final product.
Like any traditional flour tortilla recipe, the ingredients to use are the same. The only difference is that this version uses pumpkin puree for its preparation as well. So the proportions vary because the vegetables add moisture to the dough, so the ingredient amounts are adjusted and modified accordingly.
About the pumpkin:
The pumpkin or squash is used cooked and in the form of purée, in this way smooth and even gnocchi are obtained. It is recommended to cook the pumpkin in a way that does not lose its flavor or absorb more water than it already has naturally. So among the cooking options could be oven, steam or microwave.
Preferably, it is cooked in the oven because its flavor is enhanced by losing most of its liquid. However, the success of any recipe that is made with vegetables will depend on how much flavor it has or how fresh that vegetable is. In addition, the color varies according to the type and class of pumpkin used.
Being a vegetable rich in water, it provides enough moisture to the dough. Therefore, it is advisable to add an ingredient that absorbs part of the moisture without add more flour. Options could include: grated cheese, ricotta, instant puree flakes, cornstarch, rice flour, rice batter, etc.
About the dough:
The dough is formed by mixing all the ingredients and without kneading. Because as any gnocchi recipe, if the dough is kneaded, it will require more flour as a consequence the gnocchi will come out heavy. Then it is convenient to sprinkle with flour superficially so that it allows to manipulate the dough and form the gnocchi.
The gnocchi are cooked in plenty of boiling salted water. This is done in batches to prevent the water from getting cold and the gnocchi from sticking together. Once they float, they are cooked for 1-2 more minutes, removed and placed directly in the sauce or in a bowl with a few drops of oil. This will prevent them from sticking together once boiled.
The sauce to accompany this time was filetto because it is a very simple sauce, easy to make and it suits it very well. Although these gnocchi can be combined by a lot of possible options. From white sauces to stews or simply to pesto with olive oil.
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- Whole wheat flour 250 g / 8.81 oz / 2 cups
- Pumpkin puree 500 g / 17.63 oz
- Grated cheese 50 g / 1.76 oz / 4 tbsp
- Olive oil 1 tbsp
- Egg 1
- Baking powder (optional) 1 tsp
- Optional: nutmeg, pepper, etc.
- Whole wheat flour c / n
- Wash, cut and remove the seeds from the pumpkin. Place in a baking dish. Cover with kitchen foil. Bake in a moderate oven for 40 minutes or until the pumpkin is tender.
- Once the pumpkin is cold, remove the pulp from the shell, place in a container and puree. Season to taste.
- Add the egg and olive oil. Mix.
- Add the whole wheat flour in batches with the baking powder. Join the preparation without kneading. Put the dough in plastic kitchen wrap. Store in the refrigerator for 30 minutes.
- Cut portions of dough and make thin rolls, sprinkle with flour so that it does not stick but without excesses. Cut gnocchi to the size of 1 cm more or less and with a fork or gnocchi board give it its characteristic shape.
- Cook in batches in plenty of boiling salted water. When you notice that the gnocchi float on the surface of the water, cook for 1-2 more minutes, remove and place next to the chosen sauce.