She’s Sharing With You How To Recreate Her Adorable Pumpkin Gnocchi
We’ve been seeing so many fall recipes every year. Some follow the “tradition” with all sorts of pumpkin, apple, and squash recipes because they give out something to look forward to at this particular time of the year.
On the other hand, why not give some “twists” to those traditional recipes or even the ingredients?
TikToker Liz shares an excellent example where she turns gnocchi into perfect mini pumpkins! Under her account @foodwithliz, Liz posts a short, easy video for people to follow the recipe.
The best part–to many people–is that this recipe is vegan!
Here are the ingredients you need:
-1 Russet potato
-1/2 Cup pumpkin puree
-1 Cup flour (can add more if needed)
TikTok; pictured above is Liz’s adorable pumpkin gnocchi
-Rosemary stem (as many as your pumpkins)
-Butter
-Parmesan cheese
-Vegetable broth
-Pine nuts
-Sage
First, we must create the “body” of our pumpkins.
That’s when you have to dice the russet potato into smaller chunks and boil them after the pieces get tender, strain them, and then smash them.
Put 1/2 cup of pumpkin puree onto the smashed potato to give it the right color, and then add in the flour until the whole mix forms a soft dough.
Next step, shape the pumpkin! Again, toothpicks are our best friends here to do the delicate work.
After the shaping, top your tiny pumpkins with the rosemary stems.
You can make as many mini pumpkins as you like, as long as they can fit into your pan–that’s right, you will have to boil them before they become edible.
You don’t need a whole pot of water, just enough to cover half of a pumpkin’s height. Then boil the pumpkins for about five minutes.
Liz also gives out a tip to ensure the pumpkins stay in shape: freeze them for one to two hours before boiling them.
While the pumpkins are simmering, you may prepare the sauce to make this dish look more tasty and presentable. Brown the butter first, then put in flour, parmesan cheese, and a splash of vegetable broth to thicken the sauce.
You can also fry some safe leaves here.
And there you have it! Pour the sauce onto a beautiful white plate and place your mini pumpkins.
To make the dish look more colorful and harvest, you can also top it with roasted pine nuts and fried sage.
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