Pumpkin is one of the richest vegetables in beta-carotene, along with carrots and sweet potatoes. This nutrient is one of the most powerful antioxidants that, among other functions, helps prevent cancer, improves the health of our eyes and also our skin.
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It is very versatile and its sweet flavor allows us to use it in both sweet and savory recipes. In this case, we propose you to reverse the classic potato gnocchi with this recipe for pumpkin gnocchi with whole wheat flour. Not only do we cut calories by replacing potatoes with pumpkin, but we add more fiber by also replacing white flour with whole wheat.
Ingredients to make pumpkin gnocchi with whole wheat flour:
- 500 grams of pumpkin
- 1 garlic
- 1 egg
- 200 grams of whole wheat flour (1⅓ cups)
- nutmeg, rosemary, pepper
- 1 tablespoon mustard
How to make pumpkin gnocchi with whole wheat flour:
- To start with these gnocchi with whole wheat flour peel and cut the pumpkin into cubes, removing its seeds. Cook them for 10 minutes in the microwave in a suitable container with the garlic clove and covered with plastic wrap.
- Dump the squash cubes into an oven-safe roasting pan sprayed with cooking spray. Cook 20 minutesin a strong oven. Don’t worry if it burns a bit, that caramelized will add flavor to your pumpkin gnocchi.
- Hack: You can cook the halved squash upside down in a roasting pan from scratch. In this case, cooking will take approximately 1 hour.
- In a bowl, mash the pumpkin squares and season them with chopped rosemary, nutmeg, pepper and mustard to taste. Let it cool.
- On the clean allowance, make a crown with the integral flour. In the center, add the pumpkin puree that we put together in the previous point and the egg. Integrate little by little, without needing.
- Divide the bun in 3and form a roll.
- Cut it into squaresof similar size.
- Thread them through the gnocchi maker or fork to give these whole wheat pumpkin gnocchi their signature shape. It is wet dough, so you should not apply a lot of pressurewhen shaping them. Continue with the remaining buns and set them aside.
- Trick:both for the strip shape and for giving them the shape of gnocchi, you can help yourself with some extra flour, but try not to exceed 50 grams; otherwise they will be very hard
- Boil plenty of waterand cook the gnocchi in it until they float. It will be convenient that you cook them in 2 or more batches, trying to cover the bottom of the pot. If you put more, they could stick together.
- Trick:cook 1 test gnocchi and, if you like the result, continue cooking the rest.
- This is one of the options with which you can accompany these pumpkin gnocchi with whole wheat flour: cover the cooked gnocchi with white sauce, fresh cheese and grated cheese. Gratin them in a strong oven for approximately 5-10 minutes.
