I don’t know about you, but I connect some dishes to a specific weekday. Like example easy and maybe little ‘unhealthy’ foods like nachos are Saturday food and slow cooked, little ‘better’ dishes are Sunday food. Does this sound totally crazy or are you doing the same? Nevertheless, today I am sharing a recipe which for me is definitely a Sunday food – home made spelt gnocchi with pumpkin sauce.
Gnocchi is from my opinion delicious, yet so underrated. Some have been eating only the ready made version from a supermarket, others are every now and then dreaming that one delicious moment in Italy and wondering what was it you actually were eating, while the rest have never ever even heard about gnocchi. And then there are us, who few times a year spend one long Sunday afternoon making gnocchi from the scratch. It sounds for many like a super difficult dish to make, with way too many steps, but actually it is easier than you could think. And I could easily see this as a food, you do together with your friends or family, as then you can all participate and spend a fun moment together.
Spelt gnocchi with pumpkin sauce
Serves 4 // time 60 + 120 min. // dairy free
- 1 kg potatoes
- 3-4 dl spelt flour
- 80 g Parmesan cheese
- 10 ml salt
- 5 ml black pepper
- 2,5 ml nutmeg
- olive oil
- 500-600 g pumpkin (I used the classical sugar pumpkin)
- olive oil
- 1 onion
- 3 garlic gloves
- 200 ml cooking cream (normal cooking cream or soy / oat cream)
- 250 ml water + 30 ml organic vegetable bouillon powder
- 30 ml butter
- fresh sage
- fresh thyme
BOIL unpeeled potatoes until done
PEEL the warm potatoes (I used fork to hold the potato when I was peeling them)
STRAIN or squeeze peeled potatoes through a sieve, using a spoon. More warm the potatoes are, more easy it is to do this
LET the potato pyre cool down in the fridge
PREHEAT the oven into 180 degrees (C)
CUT the pumpkin into smaller pieces (approximately 2 cm)
PLACE the slices into a baking tray cover with baking paper, and add little olive oil in the top
ROAST until the slices look golden – around 45 minutes depending how thick the slices are
PEEL the slices and make a puree
FRY cut onion and crushed garlic in a butter
ADD pumpkin pyre, herbs, water and the vegetable bouillon powder and the cream
LET boil for 15 minutes
ADD all the other ingredients and MIX
WORK the dough with a kitchen machine, or by your hands few minutes, until the dough starts to be dense and does not stick to your hands
SPLIT the dough into smaller parts and ROLL finger-thick rods.
CUT the rods into “pillow shaped” two centimeter long pieces. You may want to press them with a fork pattern, so that later the sauce sticks.
BOIL water in a big pot and season with salt
COOK small portions of gnocchi in a time. They are ready when they float to the top. This takes only 3-4 minutes
LIFT them into a bowl with a skimmer, and mix with a small amount of olive oil.
HEAT up the pumpkin sauce and fry bacon
SERVE with fresh thyme and Parmesan
I want to point out, that normally gnocchi is made from regular wheat flour, but I waned to try something different here. I used organic spelt flour, and the end results was not as delicious as it could have been. Spelt has a quite strong taste from my opinion, and you have to be even more careful on getting the right amount of flour, as the texture is little different. The taste was good, but you can definitely taste the spelt and even though I really like it, here it was not the best decision. So feel free to use wheat flour instead, as the recipe will work with that also.
Tip! You can make a lot at once and then freeze the ones you don’t want to eat. But freeze then raw, and place a baking paper between layers when you place them in a box. This way it is easier for you to use them later.
Enjoy rest of your Sunday!