Pumpkin Gnocchi
2 Hours | Serves 4
1½ lbs Russet Potatoes
225 g Gluten-Free Flour Plus Extra for Kneading/Rolling
1 cup Pumpkin Puree
1 Large Egg
1 Large Egg Yolk
⅛ tsp Grated Nutmeg
2 tsp Kosher Salt
½ tsp Xanthan Gum
For a non gluten-free option, swap the flour for AP Flour and omit the Xanthan Gum.
Preheat the oven to 400 degrees.
Wrap potatoes in aluminum foil and bake until fork tender. Allow potatoes to cool for 15 minutes. Use the edge of a butter knife to scrape the skin off the potatoes. Use the back of a dinner fork or a potato masher/ricer to mash all of the baked potatoes.
Spread the potato pieces out in a circle on a workspace. Let cool for 5 minutes before adding the eggs.
Whisk the egg, egg yolk and nutmeg together. Add evenly over the potatoes. Mix the flour, kosher salt and xanthan gum together. Distribute evenly over the eggs and potatoes. Add the pumpkin puree to the center.
Using a bench scraper, mix all ingredients together. This may take some time to incorporate all ingredients. Using your hands and the bench scraper, bring the dough together and knead for 3 minutes. Try to avoid adding too much flour while kneading. The dough should be moist. Shape into a ball and cover with a towel. Rest the dough for 15 minutes.
Place a large pasta pot of salted water on high heat.
Flour your workspace. Cut off a portion of the dough and roll and shape into a rope with your hands. Form the piece of dough into a ½-inch diameter rope.
Cut the rope into ¾-inch pieces and move aside. Keep your hands and workspace floured. Dust the finished gnocchi with flour as well.
Repeat this process until all of the gnocchi dough has been rolled and cut. You can move the gnocchi onto separate plates to make it easier when you drop them in the boiling water.
Drop the gnocchi into salted boiling water. Cook for 1½-2 minutes. As the gnocchi float to the top, use a slotted spoon or pasta spider to remove and transfer to your sauce of choice. Do not strain into a colander.
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