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Pumpkin Gnocchi
Ingredients
- 1 Cup roasted pumpkin (slightly dried out in the oven and mashed til as smooth as possible)
- 1EA large egg
- ½ Cup all purpose flour(+more for dusting)
- ½ Cup whole wheat flour(+more for dusting)
Directions
In a large bowl add the 2 flours and mix well to combine. Move the flour to one side and add the mashed roasted pumpkin and the egg.
Using a fork. Whip the eggs in with the pumpkin. Once it’s well incorporated, use the fork and mix the pumpkin mixture in with the flour.
Once the incorporated. Knead the dough until it becomes a smooth ball.
The dough should feel moist but not too sticky. If the dough feels too wet dust with some extra flour and knead the dough more.
Wrap in plastic wrap and let rest for 15 min.
Cut off an inch thick piece and roll out into desired thickness. Then cut into ¾”-1” pieces and roll onto a fork to get grooves.
In salted, hot (not boiling) water drop gnocchi in and once it floats to the top it is ready.
If not using immediately toss with olive oil and put in a flat sheet pan to cool in the freezer.
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