Pumpkin Gnocchi

Hand-shaped pumpkin and potato gnocchi with a gluten-free flour option, ready for your preferred sauce.

Ingredients

• 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

Method

1. BAKE AND MASH: Preheat the oven to 400°F. Wrap the potatoes in foil and bake until fork-tender. Cool for 15 minutes, scrape away the skins and mash or rice. Spread on the work surface in a circle and cool for another 5 minutes before adding eggs.
2. MIX THE DOUGH: Whisk the whole egg, yolk and nutmeg and distribute over the potatoes. Mix the flour, salt and xanthan gum and distribute over the potatoes and eggs. Put the pumpkin purée in the center. Use a bench scraper and your hands to combine, then knead for 3 minutes, avoiding excess flour. Shape into a ball, cover with a towel and rest for 15 minutes.
3. SHAPE: Bring a large pot of salted water to a boil. On a floured surface, roll portions of dough into ½-inch-thick ropes. Cut into ¾-inch pieces and dust lightly with flour. Repeat with the remaining dough.
4. COOK: Boil the gnocchi for about 1½–2 minutes. As they float, lift with a slotted spoon or pasta spider directly into your sauce. Avoid draining through a colander.