PUMPKIN AND RICOTTA GNOCCHI
This is gnocchi with a slight variation - perfect for fuelling hungry athletes with a good balance of carbohydrates and protein. The addition of pumpkin increases the vitamins, while ricotta gives an extra boost of protein. The recipe is actually a lot easier than the long method suggests and not too time consuming.
Makes 6-7 serves (depending on energy requirements) The amount of flour you need to make the dough will vary depending on how moist your pumpkin is. - 1 cup cooked pumpkin
(approx 780g) - 1 cup ricotta
(low fat or full fat) - 2 large eggs - 2 teaspoons salt - 1/4 cup parmesan cheese (optional – add for increased flavour) - 3-4 cups all-purpose flour - Black pepper to taste
1. Prepare the pumpkin by removing the skin and roasting in the oven (180° C) for 20 minutes or until very soft. Let it cool slightly and mash it. 2. Make the pumpkin ricotta gnocchi dough: Mix the pumpkin mash, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work. 3. Add another half cup of flour and mix that in — you want the dough to still be pretty sticky, but pliable enough to shape into a large log. Keep adding a little flour at a time until you get a soft rollable dough. You should not need any more than 4 cups of flour. 4. Roll out the dough and cut the gnocchi: To make the gnocchi, spread some flour on a large work surface and have more flour ready. Cut the dough log into four equal pieces. 5. Take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the width of a fork. 6. Cooking – I actually roasted my gnocchi in the oven at 180°C for 10 minutes (not sure if that still counts as gnocchi but it was delicious). You can roast as I did or use the boiling method below. 7. Bring a pot of salty water to a boil: Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty. Let this come to simmer while you are rolling out the dough. 8. Boil the gnocchi: Using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water. Increase the heat to a rolling boil. 9. Boil these gnocchi until they float, then remove them with a slotted spoon. Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don’t stick together. 10. Repeat! Now go back to the next big chunk of dough and repeat the process. It is important to boil gnocchi in small batches so they don’t stick to each other. 11. Add your favourite sauce and/or toppings or pan fry in garlic butter.