Today I leave this new version of whole what pumpkin gnocchi, an explosive combination! Together they make an exquisite result! Some super light and soft gnocchi, really delicious! Also, in this recipe I leave several tips so you can enjoy a pasta full of flavor!
The ñoqui or gnocchi, a food of Italian origin but so deeply rooted in many countries. The truth is that I do not know anyone who can resist a good plate of gnocchi! And if they are homemade less! So I hope you dare to prepare them, whatever the combination, because there is nothing likehomemade pasta!
Let’s talk a bit about the recipe:
These whole wheat gnocchi recipe is the simplest and easiest recipe to make because it does not involve major complications. But like any homemade pasta recipe, it takes a little time and dedication. When we refer to such recipes, it is always advisable to take one day, make a good quantity and freeze for the next month or meal.
About the ingredients:
At Integralisimo, the whole wheat flour used is 100% whole grain, organic fine grind (I don’t use mixes unless I mention it). In general, depending on its brand, it can absorb more or less amount of liquid. So I recommend incorporating them gradually. Keep in mind that the lower the volume is, smaller final product you will get.
Like any traditional flour tortilla recipe, the ingredients to use are the same. The only difference is that this version uses pumpkin puree for its preparation as well. Then the proportions vary because the vegetables add moisture to the dough, so the amounts of the ingredients are adjusted and modified accordingly.
About the pumpkin:
The pumpkin is used cooked and in the form of purée, in this way smooth and even gnocchi are obtained. It is recommended to cook the pumpkin in a way that does not lose its flavor or absorb more water than it already has naturally. So among the cooking options could be oven, steam or microwave.
Preferably it is cooked in the oven because its flavor is enhanced by losing most of its liquid. However, the success of any recipe that is made with vegetables will depend on how much flavor it has or how fresh that vegetable is. In addition, the color varies according to the type and class of pumpkin used.
Being a vegetable rich in water, it provides enough moisture to the dough. Therefore, it is advisable to add an ingredient that absorbs part of the moisture without the need to add an extra amount of flour. For example, it could be grated cheese, ricotta, instant puree flakes, cornstarch, rice flour, rice batter, etc.
About the dough:
The dough is formed by mixing all the ingredients and without kneading. As in any gnocchi recipe, if it is kneaded, it will require more flour, as a consequence, the gnocchi will come out heavy. So it is convenient to simply sprinkle with flour superficially that allows us to manipulate the dough and form the gnocchi.
Whole- wheat pumpkin gnocchi are cooked in plenty of boiling salted water. This is done in batches to prevent the water from getting cold and the gnocchi from sticking together. Once they float, they are cooked for 1-2 more minutes, removed and placed directly in the sauce or in a bowl with a few drops of oil. This will prevent them from sticking together once boiled.
The sauce to accompany this time was filetto because it is a very simple sauce, easy to make and it suits it very well. Although these gnocchi can be combined by a lot of possible options. From white sauces to stews or simply to pesto with olive oil.
Do you have any questions or suggestions? Write me a comment at the end of this recipe 👇
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- Whole wheat flour 250 g / 8.81 oz / 2 cups
- Pumpkin puree 500 g / 17.63 oz
- Grated cheese 50 g / 1.76 oz / 4 tbsp
- Olive oil 1 tbsp
- Egg 1
- Baking powder (optional) 1 tsp
- Optional: nutmeg, pepper, etc.
- Whole wheat flour c / n
- Wash, cut and remove the seeds from the pumpkin. Place in a baking dish. Cover with kitchen foil. Bake in a moderate oven for 40 minutes or until the pumpkin is tender.
- Once the pumpkin is cold, remove the pulp from the shell, place in a container and puree. Season to taste.
- Add the egg and olive oil. Mix.
- Add the whole wheat flour in batches with the baking powder. Join the preparation without kneading. Wrap the dough in plastic wrap. Store in the refrigerator for 30 minutes.
- Cut portions of dough and make thin rolls, sprinkle with flour so that it does not stick but without excesses. Cut gnocchi to the size of 1 cm more or less and with a fork or gnocchi board give it its characteristic shape.
- Cook in batches in plenty of boiling salted water. When you notice that the gnocchi float on the surface of the water, cook for 1-2 more minutes, remove and place next to the chosen sauce.
- Baking powder makes gnocchi airier and lighter
- Let the dough rest for at least 1 hour so the flour is hydrated
- Can be prepared the day before
- Avoid excess flour for lighter gnocchi
- Avoid kneading, this will make the dough ask for more flour
- The gnocchi dough is a bit sticky, it is sprinkled superficially to be able to work but without excesses
- To keep the shape better, let the gnocchi air out on the table for a while before boiling
- To freeze, place the gnocchi on a tray, separated from each other. Once they are frozen, place them in a bag suitable for freezing (this prevents them from sticking and keeping their shape)
- Frozen gnocchi are boiled directly without defrosting in plenty of boiling water
- Cook the pumpkin in a way that doesn't absorb too much water (oven, steam, microwave)
- Grated cheese can be replaced with: ricotta, instant purée flakes, cornstarch, rice flour, rice batter, etc.
- Consume before 3 days
- Can be frozen (3 months)