Best 2 Pumpkin Gnocchi With Tomato Olive Sauce Recipes
Welcome to the realm of culinary delight, where flavors dance and textures unite to create a symphony of taste. In this article, we embark on a journey to discover the best recipe for pumpkin gnocchi with tomato olive sauce, a dish that combines the wholesome goodness of pumpkin with the vibrant flavors of tomatoes and olives. Get ready to tantalize your taste buds as we explore the secrets of crafting this delightful dish, from selecting the perfect ingredients to mastering the art of cooking gnocchi to creating a rich and flavorful tomato olive sauce that perfectly complements the tender dumplings.
Here are our top 2 tried and tested recipes!
EASY PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE
VIDEO ABOVE. This is a super easy way to make gnocchi and the secret ingredient is ricotta which keeps the gnocchi soft and pillowy inside. Much easier than the classic recipe made with potato. It tastes unbelievable - soft inside, touch of sweet, golden crisp surface and finished with a classic Sage Butter Sauce! Makes 2 very generous servings or 4 as a starter.
Provided by Nagi
Time 30m
Number Of Ingredients 12
Steps:
- Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.
- Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).
- Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)
- Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.
- Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).
- Optional: Use a fork to press down lightly on the cut side of the gnocchi.
Nutrition Facts : ServingSize 126 g, Calories 341 kcal
PUMPKIN GNOCCHI WITH TOMATO OLIVE SAUCE
I got this recipe from: http://www.instructables.com/id/Pumpkin-Gnocchi-with-Tomato-Olive-Sauce/#intro
Provided by jovinelly
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- The twist is that the traditional recipe calls for mashed potato. So you can substitute that if you're looking for something more traditional.
- I don't have any pictures for this part, but it's easy.
- 1) combine all ingredients and stir until combined.
- 2) turn the dough onto a lightly floured cutting board or counter top.
- 3) knead until smooth (roughly 3 minutes).
- 4) Separate the dough into 1 inch tubes, thusly, and cut into half-inch pillow shapes.
- 1) Pinch the pillow shapes so that the ends touch.
- 2) Using the back of a fork, press and roll the gnocchi towards you. The aim is to create grooves that go all the way around the gnocchi. These catch sauce and make the pasta cook faster.
- 3) Transfer the finished gnocchi to a lightly floured plate where they can hang out and get to know one another. Don't let them get too friendly or they'll stick together when you try to cook them.
- These gnocchi were made with a tomato based sauce. You could also make a curry/coconut milk sauce or a white sauce (which would show off their funky colour).
- I made a tomato sauce with leftover deli olives.
- When your sauce is almost done, boil a large pot of salted water.
- When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
- Continue to boil the gnocchi for 2-4 minutes.
- The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through).
- Drain the gnocchi in a colander.
- Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated. When your sauce is almost done, boil a large pot of salted water.
- When it's boiling, dump the gnocchi gently into the pot, being careful not to burn yourself, and being careful that they don't stick together.
- Continue to boil the gnocchi for 2-4 minutes.
- The gnocchi are done when they all float up to the top (if you're unsure, you can taste one. It should be chewy, but cooked through).
- Drain the gnocchi in a colander.
- Return the gnocchi to the pot and add the finished sauce a spoonful at a time until all the pasta is nicely coated.
Nutrition Facts : Calories 205.5, Fat 5.9, SaturatedFat 0.9, Sodium 715.8, Carbohydrate 34.4, Fiber 3.4, Sugar 4.4, Protein 5.1
Tips:
- For the perfect gnocchi texture, use a light hand when mixing the dough. Overworking the dough will make the gnocchi tough.
- To prevent the gnocchi from sticking to the pan, make sure to use a well-oiled skillet or griddle.
- If you don't have a ricer, you can use a potato masher to mash the potatoes. Just be sure to mash them until they are very smooth.
- Feel free to experiment with different types of flour. All-purpose flour is a good choice, but you can also use semolina flour or even almond flour.
- If you are using canned tomatoes, be sure to drain them well before adding them to the sauce.
- To make the sauce more flavorful, you can add a variety of herbs and spices. Some good options include basil, oregano, thyme, garlic, and red pepper flakes.
Conclusion:
Pumpkin gnocchi with tomato-olive sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The gnocchi are light and fluffy, and the sauce is flavorful and tangy. This dish is sure to be a hit with your family and friends. So next time you are looking for a new and exciting recipe to try, give pumpkin gnocchi with tomato-olive sauce a try. You won't be disappointed!
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