Pumpkin, Sweet Potato, Potato, Onion and Garlic Gnocchi



  1. Peel the potatoes and the pumpkin
  2. Chop up potatoes and pumpkin for roasting (ie in largish chunks)
  3. Chop the onion in half
  4. Remove the skin of the garlic
  5. Throw everything in a roasting pan, apply liberal quantities of your favourite olive oil and slow-roast (around 190 degrees C) for a few hours (until all vegetables a nicely caramelised)
  6. Puree all ingredients
  7. Slowly add plain flour and mix in - starting with a spoon until difficult to mix and then knead until the mix is just beyond being sticky to the touch (it can become slightly sticky if left, the aim is to just take up enough moisture to have a manageable dough
  8. Start boiling a mostly full medium sized pot of water (the aim is for the water to keep boiling as the gnocchi is added)
  9. Break up the gnocchi dough into your favourite size/shape of gnocchi (what worked well for me was to flatten the dough out to about ~1cm depth, then to cut up into ~1cm strips with a sharp knife and then to cut up these strips into ~2cm lengths)
  10. Once the water is boiling throw in small enough groups of gnocchi that you can keep them separate in the water (and such that the water does not cool too much)
  11. The gnocchi is cooked when it rises to the surface

Eat straight away - we found the gnocchi to be plenty tasty on it's own so not much of a sauce was required. We just use a garlic and butter sauce.

BradsWiki: HomeSpunRecipes/Pumpkin, Sweet Potato, Potato, Onion and Garlic Gnocchi (last edited 2010-09-28 00:51:07 by BradleyDean)