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Fairy Pumpkin Turkey Balls in Tomato Garden - photo 1
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Fairy Pumpkin Turkey Balls in Tomato Garden

Pikantne Kids' Lunches Main dishes Pasta and Risotto 100 min Medium 4 wyświetleń ~23.66 PLN - (0)
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Description

This is an extraordinary dish that transforms an ordinary meal into a magical adventure on the plate! Delicate, fluffy, and slightly sweet gnocchi, made from roasted pumpkin and potatoes, have a beautiful, sunny color that will delight any little one. Accompanied by tiny, juicy meatballs made from lean turkey, they become a wholesome and filling meal. The whole dish is bathed in a velvety, mild tomato sauce with a hint of sweet carrot and aromatic basil. The dish is not only delicious but also healthy – it's a clever way to incorporate vegetables into a child's diet. Served with a sprinkle of grated Parmesan that looks like snow, and garnished with parsley, it creates an appetizing and colorful composition. Perfect for a fall dinner that will warm you up and bring a smile to your face.

Składniki (18)

Servings:
4
  • Hokkaido or butternut squash 600 g
  • Starchy potatoes (type c) 300 g
  • Mąka pszenna typ 450 lub 500 200 g
  • Chicken egg (size L) 1 szt.
  • Ground turkey (from the breast) 300 g
  • Onion 0.5 szt.
  • Breadcrumbs 30 g
  • Tomato passata 500 g
  • Carrot 0.6 szt.
  • Garlic 1 ząbek
  • Rapeseed oil 30 g
  • Extra virgin olive oil 0.1 łyżek
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Ground black pepper 1 szczypta
  • Suszona bazylia 1 łyżeczka
  • ✨ Opcjonalne
  • Parmesan 30 g
  • Parsley 0.5 pęczek
  • Nutmeg 2 szczypty
💰 Szacowany koszt dania: ~23.66 PLN (5.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables for gnocchi

1

Preheat the oven to 200°C (fan). Wash the pumpkin, cut it in half, and remove the seeds with a spoon. Cut it into smaller pieces (e.g., into wedges). Place on a baking sheet lined with parchment paper and bake for 30-40 minutes, until the flesh is very soft (you can check this by inserting a fork – it should go in easily). At the same time, wash the potatoes and boil them in their skins in salted water until soft, about 20-25 minutes.

Ingredients: Hokkaido or butternut squash, Starchy potatoes (type c), Salt
Roasted pumpkin has less water than boiled, which is key for good gnocchi - the dough won't require as much flour. Cooking potatoes in their skins also prevents them from absorbing too much water.
2

Lightly cool the baked pumpkin, then separate the flesh from the skin using a spoon (if you are using hokkaido pumpkin, the skin is edible and you can blend it together with the flesh). Drain the cooked potatoes, let them cool slightly, and peel them. Pass both the hot pumpkin flesh and the hot potatoes through a potato ricer or mash them thoroughly with a masher until smooth. Spread the purée on a countertop or large board to allow as much moisture as possible to evaporate.

Ingredients: Hokkaido or butternut squash, Starchy potatoes (type c)
Using a potato ricer is the best way to achieve fluffy, lump-free purée. It's the secret to light and delicate gnocchi. Allowing the purée to steam for a few minutes will make the dough less sticky.

Dough for gnocchi

3

On a work surface or clean countertop, pour 150g of flour, add the cooled pumpkin and potato purée, 2g of salt, and optionally a pinch of nutmeg. Make a well in the center and crack an egg into it. Start gently incorporating the ingredients into the center using a fork or a dough scraper, then quickly knead with your hands to form a smooth, elastic dough. Work briefly, just until the ingredients are combined. If the dough is very sticky, gradually add the remaining flour (up to 50g). The finished dough should be soft but not sticky to the hands.

Ingredients: Mąka pszenna typ 450 lub 500, Chicken egg (size L), Salt, Nutmeg
The biggest mistake is kneading the dough for too long and adding too much flour. This will make the gnocchi hard and chewy. Knead the dough for only 1-2 minutes. The less flour, the more delicate the dumplings will be.

Shaping and cooking gnocchi

4

Divide the dough into 4 parts. Roll each part on a lightly floured surface to create logs about 2 cm thick (like a thumb). Then, using a knife or a dough scraper, cut the logs into small pieces about 2 cm long. You can leave them as little pillows or shape them into small balls in your hands. To give them the traditional shape, gently press each dumpling against the tines of a fork and roll down – this will create grooves that hold the sauce perfectly.

Ingredients: Mąka pszenna typ 450 lub 500
Place the shaped gnocchi on a board or tray generously sprinkled with flour, making sure they do not touch each other, otherwise they may stick together. You can involve the kids in forming the balls – it's great fun for them!
5

In a large, wide pot, bring a large amount of salted water to a boil (about 1 teaspoon of salt per 2 liters of water). When the water starts to boil vigorously, reduce the heat to medium. Gently add the gnocchi in batches to the boiling water. Do not add them all at once, as they will lower the water temperature and stick together. After a moment, the gnocchi will sink to the bottom. When they float to the surface, cook them for another 1-2 minutes. Use a slotted spoon to remove them to a plate or bowl.

Ingredients: Salt
Use a really large pot so the gnocchi have room to float freely. The finished gnocchi are soft and delicate. If you are not serving them immediately, you can drizzle a little olive oil on them to prevent sticking.

Mini turkey meatballs

6

While the water for the gnocchi is boiling, prepare the meatballs. Peel and finely chop the onion into very small cubes. In a bowl, combine the ground turkey, chopped onion, breadcrumbs, 1g of salt, and a pinch of pepper. Mix the mixture thoroughly by hand until all the ingredients are combined. Do not knead for too long to avoid making the meatballs tough.

Ingredients: Ground turkey (from the breast), Onion, Breadcrumbs, Salt, Ground black pepper
To make the onion undetectable for children, you can grate it on a fine grater instead of chopping. If the mixture seems too dry, you can add a tablespoon of water or milk.
7

Moisten your hands with cold water so the meat doesn't stick to them. Take small portions of the mixture (about the size of a hazelnut) and shape them into neat, small balls in your hands. Place them on a cutting board. From the given amount of meat, you should get about 30-40 mini meatballs.

Ingredients: Ground turkey (from the breast)
The small size of the meatballs makes them perfect for little mouths and hands. They also fry and cook in the sauce faster.
8

In a large skillet (preferably non-stick), heat 2 tablespoons of canola oil over medium heat. When the oil is hot, carefully place the meatballs in the skillet, leaving space between them. Fry for about 5-7 minutes, regularly turning them with tongs or a fork, until they are evenly browned on all sides. Remove the cooked meatballs from the skillet onto a plate lined with paper towels to drain excess fat.

Ingredients: Rapeseed oil
Do not fry the meatballs on too high heat, as they will burn on the outside while remaining raw on the inside. Medium heat is ideal. You don't need to fry them until fully cooked inside - they will finish cooking later in the sauce.

Tomato sauce and serving

9

Peel the carrot and grate it using the finest grater. Peel the garlic and either press it through a garlic press or chop it very finely. In the same pan where the meatballs were fried (if there is a lot of fat, pour it out, leaving about 1 tablespoon), heat 1 tablespoon of olive oil. Add the grated carrot and garlic, and sauté over low heat for 2-3 minutes until the vegetables soften and start to smell. Be careful not to burn the garlic, as it will become bitter.

Ingredients: Carrot, Garlic, Extra virgin olive oil
Sautéing the carrot and garlic at the beginning builds the flavor base of the sauce. The grated carrot will dissolve in the sauce, giving it natural sweetness.
10

Pour the entire tomato passata into the pan. Add dried basil and 2g of salt. Mix everything together, then transfer the previously fried meatballs into the sauce. Cover the pan and cook everything on low heat for about 10-15 minutes. During this time, the flavors will meld, and the meatballs will become fully cooked and juicy. The sauce should thicken slightly.

Ingredients: Tomato passata, Suszona bazylia, Salt
Cooking meatballs in sauce allows them to absorb the flavors of tomatoes and herbs, while also imparting their own flavor to the sauce, making it richer.
11

Add the previously cooked gnocchi to the prepared meatball sauce. Gently mix everything together using a wooden or silicone spoon, so as not to damage the delicate dumplings. Heat together for about 1-2 minutes, until the gnocchi are hot. Serve immediately, sprinkled on the plate with freshly grated Parmesan and optionally garnished with chopped parsley.

Ingredients: Parmesan, Parsley
Mix very gently! The gnocchi are delicate and can easily be crushed. It's best to move the entire pan so that the sauce coats them on its own, rather than vigorously stirring with a spoon.

Fun Fact

💡

The word 'gnocchi' in Italian means 'lumps' or 'knots'. Pumpkin gnocchi (gnocchi di zucca) is a traditional dish from Northern Italy, particularly the regions of Lombardy and Veneto, where pumpkin is a popular ingredient in autumn cuisine.

Best for

Rodzinny obiad w weekend Kreatywne gotowanie z dziećmi Kolorowy posiłek na jesienne popołudnie Sposób na niejadka

Tips

🍽️ Serving

To make the dish even more appealing to a child, arrange it on the plate in a creative way. The gnocchi can be 'pumpkin treasures', and the meatballs 'stones'. You can add 'trees' made from steamed broccoli florets. Finally, sprinkle 'magic dust' from grated Parmesan.

🥡 Storage

Leftover dish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a little water or in the microwave. Raw, shaped gnocchi can be frozen – arrange them on a tray so they do not touch, freeze, and then transfer to a bag. Cook frozen gnocchi by dropping them directly into boiling water (they will need 2-3 minutes longer cooking time).

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