DUKAI

Pumpkin & Potato Gnocchi

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Cooking

Step 1 of 5

Method

1 of 5

Roast the pumpkin until tender and concentrated, then puree or pass it smooth. If it looks wet, return it briefly to a low pan to evaporate excess moisture.

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What you are cooking with

Dough

  • 500 g Dry-fleshed pumpkin, raw amount; trim to about 350 g flesh, then roast until tender and dry
  • 350 g Floury potatoes, cooked and riced
  • 150 g Italian 00 flour
  • 50 g Potato starch
  • 1 Medium whole egg, approximately 57 g
  • 3 g Fine salt
  • to taste Fresh nutmeg
  • to taste Black pepper
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