Origin: Italy and Thailand
Ingredients:
- 0.75kg potatoes– mashed
- 1 egg yolk
- 150g all-purpose/pasta flour
- pinch of salt
- fork
- 1/2 pumpkin/squash
- fresh chili
- basil leaves
- garlic cloves
Preparation:
mash the potatoes (oven-bake them first to remove some water from the potato)
mix the mashed potato with flour and salt
knead the dough and sprinkle with flour until there is a good consistency
roll the dough out into a long strip
cut into 2cm chunks
with a fork, roll each chunk over the back of the fork to form the gnocchi
in a pot, boil water and add salt
cook the gnocchi– take them out once they float to the top
in the same pot with the pasta water, boil the pumpkin until cooked (but not too soft; it must still keep its form)
take the pumpkin out and cut the pumpkin into chunks
in another pan, add oil, garlic and chilli
add in the gnocchi and caramelise the surfaces
add in the pumpkin and season with salt and basil leaves
serve!
Comments