Pumpkin and ricotta gnocchi with palak sauce

4 servings

This pumpkin-and-ricotta-gnocchi-mashup was a success when paired with the lightly spicy palak sauce

By Independent Contributor February 15 2021
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Ingredients (20)

For the pumpkin and ricotta gnocchi
200 g pumpkin
100 g ricotta cheese
100 g cake flour
2 pinch salt
black pepper — to taste
20 g parmesan cheese — finely grated
1 egg
3-4 tbsp coconut oil
For the Palak sauce
3 tbsp coconut oil
1 garlic clove — sliced
1 slice fresh ginger — julienned
2 dried red chillies
750 g baby spinach
1 tbsp garam masala
200 ml coconut cream
1 tsp brown sugar
1 tsp red wine vinegar
salt
To serve
parmesan cheese — thinly shaven
pumpkin seeds — toasted
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Method:

For the gnocchi

Using a large metal spoon, mix all the ingredients together. Once together, divide into 4 pieces, You may need to add in extra flour so that you can roll the dough into long, 2cm width “snakes”. Using a sharp knife, cut off 2cm pieces. Repeat until all the dough has been shaped.

Bring a pot of salted water to the boil. Drop the individual pieces of gnocchi into the boiling water. Using a slotted spoon, fish the gnocchi out of the pot when they raise to the surface. Arrange the gnocchi in an olive oil bathed pan so that they don’t stick together. Be generous, You will cry if the gnocchi sticks together in one solid lump.

For the palak sauce

Heat the oil and add the garlic ginger and red chilli to the pan. Allow to soften. Add the spinach and wilt. Add the Garam Masala and mix thoroughly. Allow to cook down so that half the water evaporates. Using a stick blender, blend the mixture into a thick puree. Add the coconut cream, sugar, vinegar and salt to taste for balance.

To Serve

Before serving, heat the palak sauce. In a large frying pan, heat some coconut oil and pan fry the pieces of gnocchi until they take on some colour.

Serve with shavings of parmesan cheese and a sprinkle of the toasted pumpkin seeds you got out of the pumpkin.

Pumpkin and ricotta gnocchi with palak sauce

Recipe extract reprinted with permission from Kamini Pather from her new ebook, Eat Glocal. Follow along on Instagram for more recipes.



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