Sure I said we would “party” with lettuce and carrots, after all the treats we had this past weekend, but what the heck? Strong-will is something we lack…and making my own gnocchi was so much funnier than shredding lettuce and carrots. 

This is actually my second attempt to make this gnocchi. First time I decided to ignore the recipe and roast my pumpkin; they look pretty dry to me, but apparently not dry enough. Because there was no way it would turn to a dough. So I kept adding flour and at the end it was horrible. We ended having something else to eat. But this time I decide to submit to the recipe and the result was yummy!! So note to self:  “never ever skip the recipes steps again”.

Pumpkin Gnocchi

• 1 ½ lb pumpkin peeled and chopped
• 2 tablespoons butter
• 1 ¼ cups plain all-purpose flour
• 1 egg yolk
• Cracked black pepper
• Shaved Parmesan cheese
• For the butter sauce:
• 1 stick of butter
• 2 tb thyme leaves 

Cook the pumpkin on steam or in a saucepan of boiling water, cook until soft. Drain and press through a sieve.  In a pan add the 2 tablespoons of butter and the pumpkin and cook stirring, over low heat until the pumpkin has thickened and dried. (It’s very important that you dry all the water) Remove from the heat let it cool a bit and add the flour, egg yolk, and pepper. The mixture should be soft dough. Roll the dough into a log about ½ inch in diameter.

Cut the log into ¾ inch pillow shaped pieces. Press with a fork on one side to indent, if you don’t have the gnocchi tool. To make the sauce, place the butter and thyme in a saucepan over low heat and simmer until golden. Cook the gnocchi a few at a time in a pan of boiling water until they rise to the surface of the water. To serve, top the gnocchi with some butter sauce, Parmesan, and pepper.

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