Wednesday, March 5, 2014
Pumpkin & Ricotta Gnocchi
I've been wanting to make home-made gnocchi for some time, so while I have a temporary Thermomix, I decided it's the perfect time! Gnocchi can have a tendency to be heavy, gluggy and flavourless, but I love the flavoured variety (plus it sneaks some extra veggies into the kids!) It's pretty easy and my kids loved helping out with rolling the dough and cutting the pieces. There are a few steps to the process, but it's not difficult and this was a hit with all of us. Enjoy!
olive oil spray
250g pumpkin, peeled, deseeded & chopped
400g plain flour
Preheat oven to 220 degrees Celsius/200 fan-forced.
Place pumpkin in a baking dish and spray with oil. Roast for about 30 minutes, until tender. Cool.
Place pumpkin in Thermomix bowl and mix for 5 seconds/speed 5.
Add ricotta and flour and mix for 5 seconds/speed 5.
Knead for 40 seconds, closed lid, interval setting.
Turn out onto a floured surface. Add more flour if needed - mixture should be soft and not too sticky.
Roll out into long, thin sausages and cut into even-sized pieces. Press lightly with a fork.
Bring a large pot of salted water to the boil. Drop pieces of gnocchi in, and remove with a slotted spoon when they rise to the top. Serve with pasta sauce and parmesan cheese.
For the sauce...
1 clove garlic
1/2 cup fresh herbs (I used basil and parsley)
1 stalk celery
1 carrot, top & tailed
1 tablespoon olive oil
800g tinned or fresh tomatoes
Place onion, garlic, herbs, celery & carrot in Thermomix bowl. Blitz for 5 seconds/speed 7.
Add oil and saute for 3 minutes/60 degrees/speed 2.
Add tomatoes and cook for 20 minutes/100 degrees/speed 1.