Pumpkin is one of the most rich in beta carotenes, along with carrot and sweet potato. This nutrient is one of the most powerful antioxidants that, among other functions, helps prevent cancer, improves the health of our eyes and also our skin.
It is very versatile and its sweet taste allows us to use it in both sweet and savory recipes. In this case, RecetasGratis proposes you to revert the classic potato gnocchi with this Whole Wheat Pumpkin Gnocchi Recipe. Not only do we cut calories by replacing potato with pumpkin, but we add more fiber by also replacing white flour with whole wheat.
Read on to find out How to Make Whole Wheat Pumpkin Gnocchi, They will be exquisite!
Ingredients for making pumpkin gnocchi with whole wheat flour:
How to make whole wheat pumpkin gnocchi:
To start with these whole wheat gnocchi, peel and cut the pumpkin into cubes, removing its seeds. Cook them for 10 minutes in the microwave in a suitable container with the garlic clove and covered with plastic wrap.
Dump the squash cubes into an oven-safe roasting pan sprayed with cooking spray. Cook 20 minutes in strong oven. Don’t worry if it burns a bit, that caramel will add flavor to your pumpkin gnocchi.
Trick: you can cook the squash cut in half upside down in a roasting pan from scratch. In that case, the cooking will take about 1 hour.
In a recipient, step on the squash squares and season with chopped rosemary, nutmeg, pepper and mustard to taste. Let it cool.
On the clean countertop make a crown with the whole wheat flour. In the center, add the pumpkin puree that we made in the previous point and the egg. Integrate little by little, without kneading.
Divide the bun into 3 and form a roll.
Cut it into squares similar in size.
Run them through your gnocchi maker or fork to give these whole pumpkin gnocchi their signature shape. It is a wet mass, so you shouldn’t exert too much pressure by shaping them. Continue with the remaining buns and set them aside.
Trick: Both for the strip shape and to give them the shape of gnocchi, you can help yourself with some extra flour, but try not to exceed 50 grams, otherwise they will be very hard
Boil plenty of water and cook the gnocchi in it until they float. It will be convenient for you to cook them in 2 or more batches, ensuring that you cover the bottom of the pot. If you put more, they could stick.
Trick: cook 1 test gnocchi and, if you like the result, continue cooking the rest.
This is one of the options with which you can accompany these pumpkin gnocchi with whole wheat flour: cover the cooked gnocchi with white sauce, fresh cheese and grated cheese. Gratin them in a strong oven for approximately 5-10 minutes.
If you liked the recipe for Pumpkin gnocchi with whole wheat flour, we suggest you enter our category of Gnocchi Recipes.
Pumpkin Gnocchi with Whole Wheat Flour – Calories and Other Recipes
Compared to white flour potato gnocchi, these gnocchi add 50 kcal less, equivalent to approximately 15 minutes of walking at a moderate pace. Plus, they give us 15 more grams of fiber per serving.
With a portion we mean approximately 10 gnocchi, that is, 100 grams. This way you will know how much to help yourself if you are diabetic, want to lose weight or eat healthy. Ideally, in those cases, accompany these pumpkin gnocchi with whole wheat flour with a fresher sauce such as a tomato sauce, a mushroom sauce or grilled broccoli.