Pumpkin Gnocchis

fx

Tue, 8 Mar 2016 13:14:24 GMT

Thanks for the visit

fx

Tue, 8 Mar 2016 13:13:09 GMT

Normal cake flour and the pumpkin will tell you how much you need!

Jyoti

Sat, 9 Jun 2012 10:34:15 GMT

I am loving your new blog!! I was inesetetrd in your gnocchi recipe. Can you tell me how much flour and what type of flour it calls for (bread flour or all purpose)? I used to make these with my Aunt Mary. We also made home made spaghetti by rolling the dough on a metal clothes hanger. She use to cut the bottom part of the hanger off and we would roll the dough on it and slide it off. You brought back some very nice memories for me! Thank you!

Yasemin

Fri, 8 Jun 2012 19:35:06 GMT

Hello Chey!Thank you for your interest in the Gnocchi reipce. Our handmade Gnocchi reipce is to have 2 cups mashed potatoes to mix in with 1½ to 2 cups of regular flour, 1 teaspoon salt, 1 egg slightly beaten (optional). They are so much fun to make, even our littlest daughter rolls them, and runs the tiny bites size gnocchi inside a box style cheese grater, to get the perfect ridges!Buon appetite! EnjoyLet me know how they turn out, now I’m hungry for them too!Linda

inga

Mon, 17 Oct 2011 18:21:17 GMT

...simply delicious...

valerio

Sun, 5 Sep 2010 12:26:30 GMT

wow it looks scrumptious! I trying ur recipe today itself :-)
There are so many ways of making these gnocchi in Italy. For instance, in various parts of Italy (northen Italy) they add some nutmeg and parmisan cheese to the dough to make it tastier. Also, most of recipes contains an egg to confer some tougher texture after boiling.
Also the dough being runny is not generally considered a problem as the gnocchi are boiled one by one soaking into the boiling water a teaspoon of these "cream" and wait until become solid. Well they don"t look well rounded as yours but still very good. Another way some cooks use is putting the creamy dough into a sac-a-poche make gnocchi by cutting small pieces with the help of scissors.

martha medina

Mon, 29 Mar 2010 03:34:56 GMT

Me gust� mucha la forma en la que nos explicas, adem�s se ven riqu�simo, los har� muchas gracias. Martha

fx

Thu, 23 Oct 2008 04:02:34 GMT

Stefan, I have wasted God knows how many fine pumpkins trying to make gnocchis, only to end up with a pot full of flour and pumpkin soup. I would really love to get to the bottom of this and be certain of getting good results every time. Type of pumpkin? Acid test to see if the flesh is OK?

Stefab

Thu, 23 Oct 2008 03:46:03 GMT

Hey FX! Thanks for your quick answer! And no need to be sorry. However I thought a while and I think I have an idea. I used a pumpkin from a local farmer. A couple of weeks ago I prepared a curry with one of these and even I cooked it in the sauce the pumpkin pieces where rather dry. So I got reminded on your gnocchi and I bought an other one last week, but what happened with the pumpkins int that short time. Well the weather turned from a nice still warm Indian summer into a golden autumn with freezing cold nights. That doesn"t hurt the pumpkin but it changes it"s starch structure as it does for Brussels sprouts. The sweeter yet shorter starch chains can"t bind the water as god as the long, but attract it even more and this leads to the disastrous result. I could experiment that out, by buying an other one from a warmer place of the world cutting it in half freezing one half and comparing the results... However I am into cooking not in food chemistry.

Cheers S

fx

Thu, 23 Oct 2008 02:36:14 GMT

Stefan, I am very sorry to hear this but not entirely surprised. Depending on the starch and water content of your pumpkin, this is something that can happen. If it"s any consolation, you should know that it happens to me from time to time.

Stefan

Wed, 22 Oct 2008 13:54:00 GMT

hi fx,

it"s a disaster - today I cooked your gnocchi recipe - wel what should I say the dough was still to runny after I don"t how much flour - I some how managed to form paste. However their was no pumpkin taste left and it was hard as stones... I consider my self as a quite knowledgeable and experienced hobby cook, but I have no clue what I did wrong. I used the right sort of pumpkin I followed the instructions (what I normally hardly do... well I don"t know.

Cheers Stefan

ps don"t worry still like your side!

fx

Mon, 6 Oct 2008 15:07:42 GMT

Monika, I am very pleased to hear you had a good success with my pumpkin gnocchi recipe, sometimes it doesn"t work with some types of pumpkins. Write down the name of the pumpkin you used and it will work everytime!

Monika Church

Sun, 5 Oct 2008 13:55:50 GMT

I made your Pumpkin Gnocchi using 2 Kuri pumpkins, they were increadible. I was concerned because the Kuri pumpkins were rather dry after roasting them, I then scraped the flesh and put it through a food mill. I had to add a little more flour than I thought to get them to not fall appart in the water, but they were a "Fall Dream Dinner" Thank you!!!Monika

fx

Thu, 17 Jan 2008 04:01:46 GMT

Thanks! Yes indeed the potimarron is a pumpkin turned into a prince. Buy as many as you can carry when they are in season. Hope to see you around my blog!

M.

Tue, 8 Jan 2008 01:19:49 GMT

What is the secret in the potimarron? Why are other pumpkins missing it? Are their other pumkins sharing it?BTW I like your blog: beautiful pictures , instructive recipes & results which seems to be delicious.

fx

Thu, 20 Dec 2007 23:41:07 GMT

Thanks Macha, let me know if the pumpkin-amaretti gnocchi work for you!

Macha

Thu, 20 Dec 2007 04:48:38 GMT

Interesting. My lady sometimes makes pumpkin gnocchi and she never had any problems with -she isn"t a master-chef by any means. We never thought of them as being particularly difficult. How strange! I guess our local supermarkt"s default pumpkins are the right ones. Lucky us!

chucha

Tue, 18 Dec 2007 23:36:06 GMT

FX-- these look phenomenal! I would like to make them for my family during the Christmas holidays. Could you answer a couple of questions for me? What size pumpkin did you use (do you know how much it weighed)? Also, what quantity of gnocchi does one pumpkin make? I"ve never experimented with this before, so I don"t know how to estimate quantities here. thanks so much! your site has become one of my favorites!