Eigen recept van... Anma Gaaskneppers
Pasta, Hoofdgerecht, 12 personen, Thais
Laatst aangepast: 13 aug. 2010, 13:56 | 0 keer bewaard
- optional: roasted and coarsely chopped pumpkin see
- 450 gram Hokkaido pumpkin
- sea salt
- 1 large eggyolk
- 100 gram all-purpose flour
- freshly ground nutmeg
- 50-75 g butter
- 15-20 mid-sized sage leaves
- freshly ground black pepper
- parmesan, freshly grated
Preheat oven to 200°C (390°F). Wash the pumpkin and pad dry. Cut it in halves using your largest knife and discard the stem and seeds. I use my GDS (grapefruit dedicated spoon) with serrated edges (like these), which make it relatively easy to remove all fibers and seeds. Cut into finger-thick slices and scatter on a parchment lined baking tray. Sprinkle with sea salt and roast in the oven (middle) for about 30 minutes or until soft.
Use a potato ricer to mash the hot pumpkin. If you used a Hokkaido, the skin has become soft and can be blended with the puree. Discard bigger skin pieces which resist the shredding process. Let steam off for about 15 minutes.
Add the egg yolk and flour, then season the puree to taste with salt and freshly ground nutmeg. Blend quickly using a fork, the dough will still look quite sticky. Of course you can add more flour at this point, but keep in mind, that the more flour you use, the denser these little dumplings become in the end. And you want them to be light & fluffy, with a velvet-like texture!
Forming these gnocchi is the tricky step, this is the technique that works best for me: I generously flour a wooden board as well as my hands and take a big tablespoon of the dough in my hands, making sure it is covered in flour. Then I carefully form this piece into a finger-thick roll and cut it into little pillows (stick the knife¿s blade into the flour to prevent it from sticking to the dough). Then place each gnoccho on a floured parchment paper lined baking tray and quickly continue with the next steps ¿ or they will stick to the paper anyway.
Meanwhile bring a large pot of water to a boil, add a generous pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi ¿ stir once, so they don¿t stick to the bottom ¿ and let cook until they start floating on top. Depending on their size this may take 4 to 6 minutes. Take out with a skimmer, because pouring them through a pasta strainer could easily damage these fragile gnocchi.