* 1 cup pumpkin puree (remove as much moisture) * 1 medium russet potato * 2 cups all-purpose flour * 1 medium egg * 1/2 tsp fine salt * Cloves (used as the stem and not edible)
1. Boil water in a small pot. Once the water starts to boil add the russet potatoes and boil for 15-20 minutes. The time will vary due to the size of the potatoes. Use a fork to poke it and if the fork slides in easily it is cooked. 2. Take the russet potatoes out and let them cool down. Once it’s slightly cooled down and can be handled begin to peel the skin off. Use a sharp knife and score the skin down to make it easier to peel. 3. Put the peeled cooked potato through a potato ricer to get a soft and consistent texture. 4. Lay out the paper towel and spread the pumpkin puree on top and let it sit for 2-3 minutes. Complete this step 2-3 times until the pumpkin puree is dry. 5. Mix the flour, dried pumpkin puree, potatoes and salt in a bowl. The dough should be a soft texture. Add minimal flour if the dough is too wet. Avoid adding too much flour this will make the gnocchi tough in texture once cooked. 6. Dust a flat surface with flour and pour the dough and knead for about 5 minutes. Cut the dough into 6 pieces. Roll into a 1-inch rope and cut into 1-inch wide pieces.
Forming the pumpkin shape gnocchi
1. Roll the cut pieces of dough into a ball with both of your hands in a circular motion. Press the ball down from the top to give it a flattened pumpkin shape. The best tool to create the pumpkin grooves is with a toothpick or string. Press down from the top and press along the sides. I do this 4 times on the top to create the groves all around the pumpkin. 2. Freeze for 30 minutes to keep the shape before cooking.
Cooking
1. Bring a pot of water to a boil. Cook the pumpkin gnocchi for 1-2 minutes or until the pumpkin gnocchi floats to the top. 2. In a medium saucepan melt the butter and add the garlic and ginger on medium heat. Cook for 2-3 minutes until you can smell the garlic and singer infuse into the butter. Add the soy sauce and sesame oil. Stir for 30 seconds and add the cook pumpkin gnocchi and mix well. Place the cloves on top of each pumpkin gnocchi to make them look more realistic. 3. Serve immediately. Remember to remove the cloves as they aren’t edible.
**Tips**
Freeze the pumpkin-shaped gnocchi in the freezer for 30 minutes to hold the shape better before cooking.
realcaptainkickass
Is that a whole clove? In each and every one of them?
3 Comments
Recipe: [https://cookwithchung.com/pumpkin-shaped-gnocchi/](https://cookwithchung.com/pumpkin-shaped-gnocchi/)
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**Ingredients**
Pumpkin Gnocchi
* 1 cup pumpkin puree (remove as much moisture)
* 1 medium russet potato
* 2 cups all-purpose flour
* 1 medium egg
* 1/2 tsp fine salt
* Cloves (used as the stem and not edible)
Asian-Inspired Butter Sauce
* ¼ cup unsalted butter
* 1 1/2 tablespoons Sesame Oil
* 1 tablespoon Soy Sauce
* 1 teaspoon garlic, minced
* 1/4 teaspoon ginger, grated
**Instructions**
Making pumpkin gnocchi dough
1. Boil water in a small pot. Once the water starts to boil add the russet potatoes and boil for 15-20 minutes. The time will vary due to the size of the potatoes. Use a fork to poke it and if the fork slides in easily it is cooked.
2. Take the russet potatoes out and let them cool down. Once it’s slightly cooled down and can be handled begin to peel the skin off. Use a sharp knife and score the skin down to make it easier to peel.
3. Put the peeled cooked potato through a potato ricer to get a soft and consistent texture.
4. Lay out the paper towel and spread the pumpkin puree on top and let it sit for 2-3 minutes. Complete this step 2-3 times until the pumpkin puree is dry.
5. Mix the flour, dried pumpkin puree, potatoes and salt in a bowl. The dough should be a soft texture. Add minimal flour if the dough is too wet. Avoid adding too much flour this will make the gnocchi tough in texture once cooked.
6. Dust a flat surface with flour and pour the dough and knead for about 5 minutes. Cut the dough into 6 pieces. Roll into a 1-inch rope and cut into 1-inch wide pieces.
Forming the pumpkin shape gnocchi
1. Roll the cut pieces of dough into a ball with both of your hands in a circular motion. Press the ball down from the top to give it a flattened pumpkin shape. The best tool to create the pumpkin grooves is with a toothpick or string. Press down from the top and press along the sides. I do this 4 times on the top to create the groves all around the pumpkin.
2. Freeze for 30 minutes to keep the shape before cooking.
Cooking
1. Bring a pot of water to a boil. Cook the pumpkin gnocchi for 1-2 minutes or until the pumpkin gnocchi floats to the top.
2. In a medium saucepan melt the butter and add the garlic and ginger on medium heat. Cook for 2-3 minutes until you can smell the garlic and singer infuse into the butter. Add the soy sauce and sesame oil. Stir for 30 seconds and add the cook pumpkin gnocchi and mix well. Place the cloves on top of each pumpkin gnocchi to make them look more realistic.
3. Serve immediately. Remember to remove the cloves as they aren’t edible.
**Tips**
Freeze the pumpkin-shaped gnocchi in the freezer for 30 minutes to hold the shape better before cooking.
Is that a whole clove? In each and every one of them?
That’s a nope from me.
It’s so cute