Fall Butternut Squash “Pumpkin” Gnocchi

In early October, we had my brother over for dinner, he was up visiting from the Cayman Islands. I wanted to make a special meal and since it was getting a little nippy, I thought soup would be a great starter. I made butternut squash soup but we didn’t have it all so had some leftovers. We haven’t had gnocchi for ages and when I saw the cutest pumpkin gnocchi come across my Facebook, I knew I had to make it with the leftover butternut squash soup. Unfortunately, I cannot find the video but it was never about the gnocchi recipe, but the cute way the gnocci are shaped…in little pumpkins! It is a bit fussy, but it’s totally worth it. 

Adorable little pumpkins floating in a sea of delicious blue cheese sauce.

Makes about 60 “pumpkin” gnocchi about 10 g each

Ingredients:

• 360 g leftover butternut squash soup (creamed and seasoned)
• 350 g AP flour
• 30 g butter

Directions

• Put the soup and flour into the large bowl of your food processor and process until you achieve a soft but firm ,pliable dough. Allow to rest for 10 minutes.
• Cut 10 g pieces from the dough. Roll between your palms to make a ball. Set each ball onto a parchment-lined tray. Continue until all of the dough has been shaped.
• Using butcher’s string held tightly just slightly longer than the balls, push the string into the gnocchi ball four times (into fourths then into eigths) to form the pumpkin ribs. Using a toothpick, poke a small hole into the top of the gnocchi where the lines intersect for the greenery.
• Cook gnocchi in boiling water until they float to the top. 
• Heat the butter in a frying pan and fry each gnocchi bottom until lightly golden. Serve with your favourite sauce.