Gnocchi are eaten in Italy instead of soup as first course. In Argentina we eat huge portions as Entree, also known as Main Course in some Countries. They are most typically eaten with tomato sauce. As a fun fact, in Argentina some families eat gnocchi monthly on the 29th, the tradition comes from when some governmental employees would only show up on that date to get their paycheck. It is not like clientelism disappeared, just the payment date changed :):
Going back to the recipe, I think it is best to make the puree by steaming the pumpkin. Steaming preserves the color and the flavor. Also try not to add too much flour when kneading the dough, I find it better to leave it a little sticky. The dough should be sticky like when you touch the glue on Scotch tape. The most important step is to let it rest for half an hour this activates the gluten which gives the dough more flexibility.
If you add too much flour the gnocchi might turn out too hard and not taste as good. Another relevant tip is that humidity is the natural enemy of gnocchi, when making the dough you might keep on adding and adding flour and in the end they turn out hard like stones. The trick is to knead the dough and let it rest, even if a little too sticky. Then add more flour and make the gnocchi but here comes the trick: you have to freeze them. If you don’t have a freezer you can keep them refrigerated. You can’t leave them to air dry because it will never happen. If you leave the gnocchi out on a humid day, they will become really sticky and loose all shape. They will be more Malfatti than Gnocchi, Malfatti means poorly made in Italian and are also a type of pasta, think of gnocchi´s ugly brother.
Well, a lot of useless tips and some that I wish I had known before. I hope you try this recipe and if you have any question e-mail me or ask in the commentary section.
Vegan Pumpkin Gnocchi with Pesto
- 17.2 oz of pumpkin puree
- 2 teaspoons of pink Himalayan salt
- 2 tablespoons of olive oil
- 4 cups of plain flour
- 5 qt of water to cook
- 2 tablespoons of coarse pink Himalayan salt
- Favourite Vegan Rawmesan
- 1 oz of carrot green leaves
- 3 garlic cloves
- 1 oz of walnuts or pine nuts
- 2 oz of your favorite Rawmesan
- 1/2 cup of olive oil (divided in two)
- Pink Himalayan salt and freshly ground black pepper to taste
- To freeze the gnocchi: Once they are dry put them carefully on a dish or baking try and place them on the fridge. After two hours you can take them from the dish and put them in a jar and keep them on the fridge. Also remember that glass jars don’t break on the freezer unless they have water and no space for it to expand.
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