Australian Mountain Bike - - Skills - BY: KAREN HILL

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.

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