Whole Wheat Pumpkin Gnocchi

Is there a point when you had too much pumpkin? Probably yes, but as far as I’m concerned I have’t hit it yet. It’s very unlikely that this will happen, I just love it too much.
Lately, I found myself buying one whole pumpkin a day. If for some unfortunate reasons I can’t cook for a couple of days, the apartment slowly starts to resemble more to a pumpkin storage unit than a place where a person lives.
Yesterday, for instance, I found one “sitting” on my triathlon bike (the most sacred place in the world). In that precise moment I knew that I needed to take action. I’m no good at carving pumpkin, but I know pretty well how to cook them, and to turn them into tasty meals.
That’s why I found myself making whole wheat pumpkin gnocchi. An amazing dish, if you want my humble opinion.
Making gnocchi is always a lot of fun, especially if you have someone around to help you out with the task, especially kids. Hands get dirty, lots of flour flying around in the kitchen: the little ones just love that.

When it comes to the sauce I personally like to serve them with a ginger and sage olive oil sauce, as I believe that their flavors balance each other really well. But feel free to get creative.



Whole Wheat Pumpkin Gnocchi   Print this Recipe! 
Serves 4 to 6 persons (depending how hungry you are)

Ingredients

Gnocchi

1 15 oz / 425 gr can of pumpkin puree (if you make it from scratch, like me, it has to be pretty thick)
2 cups / 8.8 oz / 250 gr whole wheat flour (you might need a bit more depending on the thickness of your puree)
pinch of nutmeg
¼ teaspoon fine grain sea salt
pepper to taste

Sauce

2 tablespoons of olive oil (or butter)
2 teaspoons sage chopped
¼ teaspoon grated fresh ginger

Directions

In a large bowl, combine the pumpkin puree, flour, salt, pepper, and nutmeg. Use your hands to mix the dough, it should be slightly sticky but leaving the side of the bowl easily.
Divide dough into four parts, and roll each portion gently on a floured surface, about ½ inch thick. Slice dough into little cubes. Sprinkle flour on gnocchi to prevent sticking. With the tines of your fork, press lightly into the gnocchi to create an indentation.Cook gnocchi in a large pan of salted boiling water by batches, if necessary. As soon as they rise to the surface, they are cooked and ready to be served. Drain.
To make the sauce, in a saucepan, heat the olive oil (or melt the butter until it’s lightly browned), add sage and ginger. Remove from the heat.
Serve the gnocchi with sauce (or with any other condiment of your liking), and sprinkled with some grated parmesan cheese.