It may sound fancy, but this pumpkin gnocchi is quick and easy to make using leftover pumpkin. Serve it with a garlic and herb brown butter glaze or your favourite pasta sauce.
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- 1 cup cooked pumpkin, mashed or pureed
- 1 cup plain flour + extra for working
- ¼ teaspoon salt
- ½ teaspoon nutmeg (optional)
- 1 tablespoon butter
- 5 sprigs of fresh thyme or ½ teaspoon dried herbs of your choice
- 1 clove garlic, finely chopped
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- Place the pumpkin, flour, salt and nutmeg (if using) into a bowl and mix using a fork until it just comes together.
- Divide the mixture into three portions; it may be sticky to touch but that is alright.
- Generously spread flour on a working surface and gently roll out the mixture into a long cylinder shape until it is about 1.5cm in diameter.
- Cut the mixture into equal lengths of your choice, then place onto a tray and cover with a damp cloth as you continue cutting the rest of the mixture.
- Repeat the rolling and cutting process until all of the mixture has been cut.
- Bring a pot of water to boil and cook them in batches. Let the gnocchi boil for 5-7 minutes or until it floats to the top.
- Drain the gnocchi pieces and place into a sauce of your choice or in the brown butter glaze.
- To make the glaze, place the butter in a saucepan over medium-high heat and let it melt and simmer until some brown specs appear, then reduce the heat to medium-low.
- Add the herbs and let it infuse in the butter for about a minute, then add the garlic and cook until it turns a light golden brown colour.
- Toss the gnocchi pieces through the warm glaze and serve with more herbs on top. Eat while warm.
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