1 russet potato
1/2 cup of pumpkin
1.5 cup of AP four
1 Egg
Rosemary or lavender stem (pumpkin stem garnish)
1 Toothpick
Sauce: Butter
⁃ Start by bring water into a boil in a pot. Add russet potato for 35 mins till SOFT.
– In a separate bow mashed the cooked potatoes
⁃ In a large bowl mix together the 1/2 cup pumpkin, 1.5 AP cup flour, boiled potato and egg
⁃ once all mixed, knead with your hands for 5-7 minutes.
⁃ It should be tacky but not sticky and bounce back when you press into it slightly.
⁃ On a surface, start forming your dough into pumpkins by rolling it into a small balls (add flour if still sticky), then using a toothpick, make indents around the ball as you would normally see on a pumpkin.
⁃ Once you’ve rolled and formed all your pumpkins, add them all to a pot of boiling water. Stir to make sure they don’t stick. Once they’re all floating (about 5-7 minutes) take them off the boiling pot
⁃ Once they’ve finished cooking you can add some butter to a frying pan and fry the bottoms of the gnocchi for an extra crispy texture.
