Pumpkin Gnocchi

I made my pumpkin gnocchi exactly the way I make my butternut squash gnocchi, all I did was replace the pumpkin for the butternut squash, so feel free to interchange them.
Here’s a link to a class I taught on making them.

Ingredients for Gnocchi

• 2 cups of  pureed butternut/ pumpkin squash
• ½ cup Parmesan cheese
• 1 tsp. salt
• Pepper to taste
• 2 eggs
• 2+ cups flour

Instructions

1. Preheat the oven to 375 degrees. Cut the squash in half. Remove the seeds, drizzle with olive oil, salt and pepper. Lay cut side down on parchment lined baking sheet. Roast the squash until soft—30 minutes or so.
2. Scoop the flesh of the squash out and place it in the food processor. Puree until completely smooth.
3. Mix the pureed squash with parmesan cheese, salt, pepper and eggs. Then add the flour into the mixture and work together by hand. It will be very sticky.
4. Once smooth, flour work surface, Divide dough into 6 pieces and then roll each piece into a long strip, about ½ inch wide. Cut the strip into ¼ to ½ inch pieces.
5. Using a gnocchi board, a fork, the back of a grater or just as is to create ridges. Place each piece on the floured wax paper and repeat with the rest of the dough.
6. Bring a large pot of salted water to boil. Boil until all the gnocchi floats—about 5 minutes.
7. While gnocchi is cooking have your sauces ready so you can toss right in, if not you can freeze them single layer on a baking sheet, when frozen place into bags.