Ingredients
Pumpkin Gnocchi
- 20 g Parmesan cheese
- 350 g potatoes, 1.5cm cubes
- 500 g pumpkin (kent/jap/butternut), 3cm cubes
- 1 egg
- pinch salt
- 350 g plain flour
- extra plain flour, for rolling
Burnt Butter, Sage and Walnut Sauce
- 100 g Butter, chopped
- 25 g walnuts
- 10 few sage leaves, large, torn, some whole small
Garnish
- 25 g Parmesan cheese
- few parsley heads
Accessories you need
-
Butterfly -
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Grate parmesan cheese 5sec/sp9 set aside
2. Add potatoes and pumpkin to mixing bowl, cover with water and cook Varoma/25-30min/sp1
3. Drain excess liquid!! Pour into simmering basket to drain
4. Insert butterfly and add cooked potatoes, pumpkin, egg, grated parmesan and a pinch of salt, combine well approx 10sec/sp4
5. LET MIX COOL DOWN TO 37deg. This may take a little while. You can do this faster by removing the mix out of the bowl
6. When at 37deg add the flour, Mix gently 10sec/sp2, use the spatula to assist.
7.
"Dough mode" for 1-1.5min8. Tip out onto well floured bench. Work with 1/4 of the mixture at a time. Roll into 2cm logs (they will be long) and cut the logs into 2cm pieces. Put onto baking paper lined trays.
9. This will yield A LOT of gnocchi. For our family (2adult 3 youngchildren) we use 1/4 of this for a meal. The excess gnocchi can be frozen now in clip lock bags for a meal at another time.
10. Boil water on the stove top in a large pot, salt well. (Make your sauce now so it's ready in time) When boiling add the gnocchi - 1/4 of the entire yielded gnocchi!
Add parmesan and parsley to mixing bowl and chop 5sec/sp8, remove and reserve to garnish
2. Add walnuts to mixing bowl and chop 5sec/sp5
3. Add butter pieces and sages leaves to bowl and cook Varoma
"Counter-clockwise operation" 5min/sp1-24. Pour bubbling sauce over gnocchi that are in the individual bowls. Spoon in the walnuts and a few sage leaves
5. Garnish with the parsley and parmesan - Parsley is optional, I love parsley!
Gnocchi
Garnish then Burnt Butter, Sage and Walnut Sauce
Tip
This is a rich, buttery dish. I would find it to 'heavy' for a main meal, although with a light side salad it would be great. Definately an entree size serving is enough.
Great with a glass of wine!
The sauce is only enough to use for 1/4 of the total yielded gnocchi
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Had a fail too! The instructions didn't work for meSeriously YUM!
After reading the other comments I steamed the pumpkin & potato for 30min on Varoma temp SP 1, but followed the rest of the recipe.
I also added some crispy bacon pieces to the completed meal when adding the sauce and it was GOBBLED up by everyone.
Thanks for a really yummy recipe!
RowM
The flavor is very nice, the texture not that much... (as the others had already pointed out!)
I've tried Gemmadek's idea and stemed instead of boiling. I think it got better, but the dough was still wet. So, I have decided to use a piping bag; It works and the final gnocchi gets light in flavor with no more flour.
This is such a tasty meal. Having lots of gnocchi ready in the freezer has made this the perfect 10 minute meal so I make it quite a lot. Definitely a winner!
I needed to use almost double the flour to be able to knead and roll on the bench. This is a very wet mix. In saying that, the end result is very nice and the sauce complemented the gnocci well. I chopped the parsley and parmesan together for a bright green garnish and it was also yum. Next time i would season the potato and pumpkin mixture a bit more.
Hi Lisa,The butterfly is just for whipping, prior to adding flour.Maybe I should list remove butterfly and
"Dough mode" - Thanks for the tipI didn't have issues but yes, sometimes the pumpkin can go watery when cooked, so yes, varoma might be the way to go here.
You do have to be quite generous with the flour when kneading it on the bench, Kinda like playdough!
Enjoy
Also had a bit of a fail... Think the potato/pumpkin mix must of been too watery. Added more flour, but still very tacky. Thinking f I tried again I would steam veg instead of boil.
I had no luck with this. Sounded quick and easy, but my potato & pumpkin mix was way too wet, despite my having drained it thoroughly. Had to add heaps more flour to get it to be dough-like enough to roll and cut. Also can you be clear about the kneading part. I have never kneaded with the butterfly in place. Is this meant to stay in? Thanks, Lisa
Thanks for sharing...very yummy and so easy!
Adelle