Pumpkin season and pumpkins everywhere where you can imagine. One of my previous posts was pumpkin soup with red lentils and when I prepared that soup, I still had a half of pumpkin left. So as I have gotten on fire with gnocchi preparation I prepared pumpkin gnocchi!
What do you need:
1/2 pumpkin (around 800 – 1000 g)
4 cups corn flour (you may use a bit more as corn flour is not that good as plain flour for gnocchi)
pinch of nutmeg
salt and pepper
1 tsp sage
1 kg of pork
6 garlic cloves
6 tbsp Greek yogurt
1 handful of fresh parsley
1 handful of basil
salt and pepper
Firstly, prepare your pumpkin. Ideally one day ahead. Wrap the half of the pumpkin in an aluminium foil and bake it for about 45 minutes in a 250 – degree set oven. It is important that the pumpkin is well packed and the juice does not come out. When ready, let it cool down over night and you can start with gnocchi preparation ahead.
Next day, start with meat preparation. Mix ground cumin, pepper, salt and crushed garlic together with oil. Marinate the pork with it, put in baking tray, add bit of water and cover it with aluminium foil. Put it into the preheat oven (175 degrees) and bake it for 60 minutes covered and afterward, remove the aluminium foil and continue with baking next 45 – 60 minutes.
When is meat getting ready, you can start with gnocchi preparation. Unwrap the prepared pumpkin and remove the kernels. Take a spoon or fork, take out the middle part, put it in bowl and smash it with fork. Add eggs, salt and pepper, pinch of nutmeg and flour. Make a smooth dough. I prepare “snake” by rolling it. Afterwards, cut it into pieces and shape it in gnocchi. It is always good to use fork and press each gnocchi so it will look pretty. But… I was too lazy 🙂
When ready, you can start boiling gnocchi and once floating on top, remove them, mix them with spoon of oil and sage. In the mean time, prepare dressing. Mix Greek yogurt, chopped parsley and basil leaves, pinch of salt and pepper.
Enjoy this autumn dish!
Vero & Canito