If you’re a fan of pumpkin, you can’t miss out on this deep-fried pumpkin gnocchi recipe. As one of Common Room’s signature dishes, it’s created in a style similar to Korean rice cakes except it’s made with pumpkin.
As we always say, good things are meant to be shared, which is why we believe you should know the secret on how to make this dish so amazing. From the ingredients listed below, you can see that more than one type of cheese has been used, and even condensed milk has been added to the mixture. It may be optional, but we’re telling you – it makes a difference.
Check out our video here to learn how to create this awesome dish.
- 500g kabocha pumpkin
- 100g ricotta cheese
- 50g Parmesan cheese, grated
- 150g condensed milk (optional)
- 100g potato starch (powder)
- 3–4 egg yolks
- 150g plain flour, plus extra for dusting
- salt and pepper
- corn flour (for dusting)
- oil (for deep-frying)
Preheat oven to 180°C. Place pumpkin on a baking tray lined with non-stick baking paper. Bake for 40 minutes, or until tender but not golden.
Use a fork to scrape away the skin from the pumpkin. Discard the skin.
Purée the pumpkin flesh and mix it with the cheeses, condensed milk, potato starch and egg yolks. Add the flour.
Mix to form a firm, slightly sticky dough. If it’s too sticky, add a little more flour but only a tablespoon at a time (too much will make the dough heavy).
Dust a baking tray lined with a clean, dry tea towel with flour.
Cut the dough into 4 even portions. Roll each portion on a lightly floured surface to form a 2-cm-thick log.
Gently roll each log over the floured surface and cut into 2- to 3-in-long cylindrical shapes.
Bring a large, shallow saucepan of water to the boil. Add the gnocchi.
When the gnocchi rise to the surface (after about 2–3 minutes), use a slotted spoon to transfer them to the baking tray.
- Dust them with corn flour and deep-fry.