Another delayed post, this was meant to be posted in time for the Gnocchi round of Hay Hay It’s Donna Day. A mere 2 weeks late! Since this gnocchi missed out on its original calling to be part of HHDD#14, I am sending it over to Ruth from Once Upon A Feast for this week’s Presto Pasta Night.
This would have to be one of the stickiest, most difficult doughs I have ever worked with. It stuck to the bench, the bowl, my hands and pretty much anything it came into contact with. The fork marks wouldn’t stay put as much as I would like them to and it seemed like I was endlessly adding flour to get the dough to form into balls. The less flour that is added, the silkier and lighter the gnocchi will be, so this wasn’t what I wanted to be doing.
But the result was nothing short of delicious, and suprisingly low in kilojoules and saturated fat. The portions are quite small, but given that it is a heavy dish it was quite filling. The leek and basil sauce has lots of flavour without taking away from the texture of the gnocchi.
This recipe is adapted from the July 2006 issue of Australian Good Taste Magazine.
Pumpkin Gnocchi with Leek & Basil Sauce (Serves 4)
Preheat oven to 200C and line a couple of trays with baking paper. Roast 500g coliban potatoes & 250g deseeded, quartered butternut pumpkin for one hour or until tender. Cool for 20 minutes before peeling and mashing until smooth. Add 1C plain flour and stir with a wooden spoon until combined. Turn out onto a lightly floured surface and knead until smooth, adding more flour if needed.
Divide dough into 4 portions and roll each into a 2cm diameter log. Use a lightly floured knife to cut into 2cm pieces and roll each piece into a ball. Roll over the back of a lightly floured fork to make gnocchi pattern. Place on a lined baking tray and set aside until needed. Bring a saucepan of water to the boil over high heat.
In the meantime, heat 2Tbsp olive oil in a frying pan over medium heat. Add 1/2 leek, cut into thin matchsticks and cook for 1-2 minutes, stirring, until golden. Add 1/2C chopped basil leaves & 1 long, deseeded, thinly sliced red chilli, and cook for a further 1-2 minutes. Use 40g margarine (or butter) to deglaze the pan, pour sauce into a jug and keep warm.
Cook gnocchi in boiling water in batches for 2-3 minutes each, or until they rise to the surface. Use a slotted spoon to transfer to serving plates and top with leek and basil sauce.
Why Should I Eat That?
This dish is low in kilojoules, saturated fat & sodium, relatively high in fibre and contains more than half your recommended 5 serves of vegetables for the day.
Nutrition Information (per serve)
Energy 1642kJ, Protein 8.4g, Fat (Total) 18.1g (Saturated) 2.7g, Carbohydrate (Total) 46.3g (Sugars) 3.8g, Dietary Fibre 4.6g, Sodium 45.3mg. 2.75 serves of vegetables.