Pumpkin Gnocchi Florentine
by Tarla Dalal
Pumpkin dumplings tossed in a crunchy walnut, spinach and cottage cheese sauce. Ground nutmeg adds a delightful new twist to this traditional favourite. Semolina is used for binding the gnocchi along with plain flour as it imparts a delicious texture to the gnocchi. Choose firm, rich, orange coloured pumpkin for a good texture and flavour. Squeeze out all the water from the pumpkin after it has been boiled to reduce the amount of flour required to bind the gnocchi. You can prepare the gnocchi in advance and toss it in the sauce just when you are ready to serve it.
Pumpkin Gnocchi Florentine recipe - How to make Pumpkin Gnocchi Florentine
Preparation Time: Cooking Time: Total Time:
Serves 4.
For the pumpkin gnocchi
2 1/2 cups red pumpkin (kaddu) cubes
1/3 cup fine semolina (rava) (rava)
3 tbsp plain flour (maida)
a pinch of nutmeg (jaiphal) powder
salt and freshly ground black pepper (kalimirch) powder to taste
1 tsp salt and 1 tablespoon oil for cooking the gnocchi
For the spinach mixture
2 cups blanched and finely chopped spinach (palak)
1 cup crumbled paneer (cottage cheese)
2 tbsp chopped walnuts (akhrot)
2 large onions , chopped
5 garlic cloves, finely chopped
1/4 tsp nutmeg (jaiphal) powder
1/4 cup fresh cream
2 tbsp olive oil or oil
salt and freshly ground black pepper (kalimirch) powder to taste
For the white sauce
1 tbsp butter
2 tsp plain flour (maida)
1/2 cup milk
1/2 cup water
salt and freshly ground black pepper (kalimirch) powder to taste
For serving
1/2 cup grated processed cheese
For the pumpkin gnocchi
- For the pumpkin gnocchi
- Pressure cook the pumpkin with 1/2 cup of water till it is tender. Drain and squeeze out all the water.
- Mash the pumpkin using a fork. Add the semolina, flour, nutmeg, salt and pepper and mix well.
- Divide the pumpkin mixture into approx. 30 equal sized balls.
- Press each one gently to flatten them using a fork.
- Boil plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil to it.
- When the water is boiling, add the gnocchi a few pieces at a time and allow them to cook for 3 to 4 minutes.
- Carefully remove the gnocchi out of the boiling water using a slotted spoon. Keep aside.
For the spinach mixture
- For the spinach mixture
- Heat the olive oil in a pan, add the onions and sauté till the onions turn translucent. Add the garlic and sauté for another minute.
- Add the spinach, paneer, walnuts, nutmeg, cream, salt and pepper and mix well. Stir for a few minutes till all the liquid evaporates.
For the white sauce
- For the white sauce
- Heat the butter in a pan, add the flour and cook for 1 minute.
- Gradually add the milk and water, stirring continuously so that lumps do not form and bring to a boil.
- Add the salt and pepper and mix well. Keep aside.
How to proceed
- How to proceed
- In a large serving plate, spread the spinach mixture evenly.
- Top with the pumpkin gnocchi and pour the white sauce over.
- Sprinkle the cheese on top and serve immediately.
- Cook one gnocchi first. If it crumbles in the water, add some more flour to the gnocchi dough and mix well.
| Energy | 477 cal |
| Protein | 15.1 g |
| Carbohydrates | 34.3 g |
| Fiber | 5.5 g |
| Fat | 30.5 g |
| Cholesterol | 11.5 mg |
| Vitamin A | 9961.5 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.6 mg |
| Vitamin B3 | 2 mg |
| Vitamin C | 55.2 mg |
| Folic Acid | 243 mcg |
| Calcium | 451.2 mg |
| Iron | 6 mg |
| Magnesium | 192.5 mg |
| Phosphorus | 274.7 mg |
| Sodium | 822.9 mg |
| Potassium | 636.1 mg |
| Zinc | 1.4 mg |