Pumpkin gnocchi in jar cooking is a quick and healthy first course to cook in the microwave. Like the recipe for zucchini gnocchi in jar cooking, this recipe also requires some precautions that I will explain in the recipe. The recipe for cooking pumpkin gnocchi in jar cooking is taken from my second book, Light Jar Cooking (ed. Gribaudo), it is vegan and part of the vegan jar cooking recipes section. 5 minutes of cooking and you will have a plate of gnocchi ready, without using pots and stoves.
To dress the pumpkin gnocchi, I used arugula, a little vegetable broth, walnuts, and spring onion. When tasting them, I usually add a tablespoon of nutritional yeast instead of grated cheese, and I must say the result is excellent.
At the end of the recipe, you will find the recipe for making low glycemic index pumpkin gnocchi, without eggs, and without potatoes.
Now, ready, jars, and let’s make pumpkin gnocchi in jar cooking!
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Microwave, Jar Cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make jar-cooked gnocchi
- 6.7 oz gnocchi (frozen pumpkin)
- Half fresh spring onion
- 1/3 cup cup vegetable broth
- 1.42 oz arugula
- 0.35 oz walnuts (shelled)
- 1 teaspoon extra virgin olive oil
- 1 pinch pepper
- salt (optional)
What you need for jar cooking
You can buy microwave jar cooking suitable jars, already equipped with 4 clamps, on the site Decorazioni dolci, with the discount code WECK10.
- 1 Microwave
- 1 Jar 500 ml with thin gasket
- 1 Small bowl glass
Procedure
Peel and slice the spring onion, transfer it to a small bowl, add the oil, and fry for a minute at 750 watts. Wash the arugula and drain it well. Coarsely crush the walnuts using a meat tenderizer.
Distribute the fried spring onion in the jar, add the arugula, gnocchi, walnuts, and broth. Clean the edge of the jar, close, and latch. Shake the jar to mix the gnocchi with the dressing.
Place the jar in the microwave, set at your tested power, I use 600 watts, and start cooking for 5 minutes. At the end of cooking, let the jar rest closed for 20 minutes, so a vacuum will form in the jar.
Once the jar is at room temperature, you can store it in the refrigerator for 24 hours. If you exceed the storage days, you might end up with a slightly overcooked result.
To serve, remove the clips, place the jar in the microwave, and bring it to room temperature for about 2 minutes using the defrost function, then restart at your tested power for 2 minutes, pull the gasket, and serve.
Extra Tips for Cooking Gnocchi in Jar Cooking
Using frozen gnocchi will be essential to ensure they hold their shape and remain firm.
Homemade Low Glycemic Index Pumpkin Gnocchi
Take 500 g of cleaned pumpkin and cook it for about 30 minutes at 356°F in the oven or for 20 minutes in an air fryer. Pass the cooked pumpkin through a food mill, letting it fall onto a pastry board. Add 20 g of long-chain inulin, 80 g of whole wheat flour, and knead until you obtain a homogeneous and sticky dough. With damp hands, form cylinders and then cut them into pieces.
To cook them in jar cooking, you need to arrange them on a tray and freeze them for about 4 hours. For other recipes, dip them in salted boiling water and remove them with a skimmer as soon as they float. Alternatively, you can cook them directly in a pan with the sauce.
