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Pumpkin Gnocchi Florentine
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
20 Mins
Cooking Time
20 Mins
Total Time
40 Mins
Makes
4 null
Ingredients
Main Recipe
For the pumpkin gnocchi
2 1/2 cups red pumpkin (bhopla / kaddu)
1/3 cup fine semolina (rava / sooji) (rava)
3 tbsp plain flour (maida)
a pinch of nutmeg (jaiphal) powder
salt and
1 tsp salt and 1 tablespoon
For the spinach mixture
2 cups blanched spinach (palak) spinach (palak)
1 cup crumbled paneer (cottage cheese)
2 tbsp chopped walnuts (akhrot)
2 large chopped onion , chopped
1/4 tsp nutmeg (jaiphal) powder
1/4 cup fresh cream
2 tbsp olive oil or
salt and
For the white sauce
1 tbsp butter
2 tsp plain flour (maida)
1/2 cup milk
1/2 cup water
salt and
For serving
1/2 cup grated processed cheese
Method
- Pressure cook the pumpkin with 1/2 cup of water till it is tender. Drain and squeeze out all the water.
- Mash the pumpkin using a fork. Add the semolina, flour, nutmeg, salt and pepper and mix well.
- Divide the pumpkin mixture into approx. 30 equal sized balls.
- Press each one gently to flatten them using a fork.
- Boil plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil to it.
- When the water is boiling, add the gnocchi a few pieces at a time and allow them to cook for 3 to 4 minutes.
- Carefully remove the gnocchi out of the boiling water using a slotted spoon. Keep aside.
- Heat the olive oil in a pan, add the onions and sauté till the onions turn translucent. Add the garlic and sauté for another minute.
- Add the spinach, paneer, walnuts, nutmeg, cream, salt and pepper and mix well. Stir for a few minutes till all the liquid evaporates.
- Heat the butter in a pan, add the flour and cook for 1 minute.
- Gradually add the milk and water, stirring continuously so that lumps do not form and bring to a boil.
- Add the salt and pepper and mix well. Keep aside.
- In a large serving plate, spread the spinach mixture evenly.
- Top with the pumpkin gnocchi and pour the white sauce over.
- Sprinkle the cheese on top and serve immediately.
Pumpkin Gnocchi Florentine recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 477 cal |
| Protein | 15.1 g |
| Carbohydrates | 34.3 g |
| Fiber | 5.5 g |
| Fat | 30.5 g |
| Cholesterol | 11.5 mg |
| Sodium | 822.9 mg |
Click here to view Calories for Pumpkin Gnocchi Florentine
The Nutrient info is complete
