My recipe for my favourite homemade gnocchi.

// find recipe below

Makes: 4 serves

// ingredients

For gnocchi dough:

4 organic Sebago potato’s, peeled, quartered

Salt & ground white pepper

1 organic Egg, lightly whisked

2 cups) White Plain Flour

Plain flour, to dust

My chosen sauce: Simple pumpkin sauce

1 large Kent pumpkin puréed

1 red onion, diced

pine nuts, burnt sage, and Parmesan to garnish (optional)

// method

1. For the best results, process the potatoes using a KitchenAid® stand mixer food grinder attachment1 with a fine grinding plate. This technique can produce light, fluffy gnocchi dough. Position mixer bowl under the attachment. Turn the mixer to speed 4 and grind the potatoes.

2. Remove the food grinder or beater and attach your dough hook.

3. Add the salt and egg, then turn the stand mixer to speed 2. With the mixer turning, add the flour, about 1/2 cup at a time. As soon as each flour addition is combined, immediately add the next portion. Turn off the mixer once the last addition is incorporated to avoid over processing the dough.  

4. The dough will be loose. If it is too sticky to handle, add another 1/4 cup of flour before removing it from the bowl.

5. Lightly flour your hands and remove the dough from the mixer. (It will be sticky as you start to knead it.) With a gentle touch, knead the dough lightly on a floured surface, dusting the counter with flour as you work, just until dough is workable. 

6. Divide the dough into equal pieces. Working one piece at a time, roll dough into a thin cylinder. Cut the cylinder into small pieces, then roll each piece over tines of fork (or gnocchi board) to indent. Transfer to a baking sheet and allow them to rest for about 20 minutes. You’ll want them to air dry so they hold their shape while cooking.

7. To cook the gnocchi, bring a large pot of salted water to a boil. Add half of the gnocchi to the boiling water and stir. Let the gnocchi cook until they float back up to the top, then cook about 1 minute more.

8. Remove the gnocchi with a slotted spoon to a baking sheet pan and allow to dry for a few minutes before adding to your sauce. Repeat the cooking process with the remaining gnocchi

9. Cook diced onion in oil until fragrant

10. Add the gnocchi to the pan, along with the pumpkin puree, dried sage, salt and black pepper. Stir everything together, breaking up the gnocchi if they're stuck together.

11. Serve immediately, topping with garnishes

Enjoy!

-April x

side note: all photos contained in this post are my own if you wish to use them please contain a link to this post :)