To begin again a recipe from the pumpkins cook book I bought in Sydney... I have to admit that it wasn't really wonderful! Maybe because the pumpkins here are not the same than in Australia...?
Anyway, you need :
- 1 kg pumpkin flesh, cubed (choose a dense-fleshed variety)
- 3 egg yolks
- 1 tsp salt
- 150-180 gr plain flour
- Parsley, chopped.
Cook the pumpkin in boiling salted water until just tender. Drain and let steam dry in the strainer. Mash or press the pumpkin into a bowl.
Add the egg yolks, salt, flour and parsley and work to a firm dough, adding more flour if necessary... So, it's absolutly necessary! A lot of more flour! And if you have finally a firm dough, please, call me!!!
I did "something" with the dough but normally you should divide the dough into 4 pieces and roll each into a long cylinder, about 2 cm thick. Cut each cylinder into 2 cm segments, like little pillows.
Bring a large saucepan of water to the boil, add the gnocchi in batches and cook for 3-4 minutes each or until they float to the top of the pan and drain.
Here my gnocchi looked like pieces of spicy chicken! So I decided to fry it on a pan. And then serve topped with shavings of parmesan, olive oil and freshly cracked black pepper.
If you can, enjoy! Virg*
i made the gnocchis!!!! :-D and if it can be of any conselation, they turned out just like yours! i think i put like twice the amount of flour and still no firm dough... no way i could divide it in 4 and make rolls! so i kind of made gnocchi balls with spoons and cooked them. We did decide to fry them afterwards though, just like you, because it seemed better. And ok, it's not the most amazing thing in the World, but it wasn't bad with some olive oil, salt&pepper and parmesan cheese, yam :)
RépondreSupprimeri have been thinking about the problem with the flour and maybe it could be that we don't leave them to dry enough before adding the flour? i don't know... it's the only thing i could think of... anyway, thanks for the recipe! :) have got some dough left, will try again tomorrow! ;)
i made them again on the Sunday (2 days later) and I found that the dough was firmer after having rest in the fridge :) still fried the gnochis as i just think they're nicer that way and they did taste gooood :p
RépondreSupprimerstill had way too much dough though, so i decided to just cook them all and freeze the ones i wasn't going to eat. I'll let you know if that's a good option when i'll eat those ;)