Soft and delicate, the pumpkin gnocchi I’m a first course much loved. A easy recipe which is prepared with few ingredients and can include a dough with or without adding potatoes. Enjoy freshly made gnocchi simply seasoned with butter, sage And parmesan.
- 500 g of cooked delica pumpkin pulp (1 pumpkin of about 1 kg)
- 350 g of red potatoes
- 150 g of flour
- 1 egg
- Parmesan Cheese
How to prepare: Pumpkin gnocchi
To prepare coupons pumpkin gnocchi, soft but compact, it is important to cook the pumpkin in the oven so as to make the pulp drier and improve the characteristics of the dough. adding a mashed potatoes thanks to its starch it allows the pumpkin to bind better making it easier to shape the gnocchi. In some recipes there is no addition of potatoes but we recommend it to make preparation easier.
Packed with nutrients, including mineral salts, vitamins And carotene, the pumpkin it is a vegetable that is harvested in autumn and can be kept throughout the winter; it is used in the kitchen when it is completely ripe and the pulp is sweeter. Each pumpkin has its own recipe, as we have explained to you. For the gnocchi we suggest one of the most versatile varieties, the delica, but the sea squash of Chioggia is also perfect.
We advise you to taste these pumpkin gnocchi with a light flavored dressing, so as not to alter its delicate taste. We have flavored them with butter, sage and grated Parmesan. In addition to the classic potato gnocchi on our site you will find various gnocchi recipes with many ingredients, all easy and tasty.
OTHER TASTY RECIPES: Roman-style pumpkin gnocchi, Chestnut gnocchi with milk and sage cream, Pumpkin cream
- Preparation time
- 30 min
- Cooking time
1h and 10 min
How to prepare: Pumpkin gnocchi
To prepare the pumpkin gnocchi, wash the pumpkin well then cut it in half and remove seeds and filaments. Cut it into slices and cook in a convection oven for about 45 minutes at 200 °. In the meantime, boil the potatoes, whole and with the peel, after having rinsed them well. It will take 30-40 minutes depending on their size. When they are ready, drain them, let them cool and pass them through a potato masher.
Dig the pumpkin pulp from the peel and pass it through a potato masher. On the work surface, collect the mashed potatoes and the pumpkin. Shell the egg inside, add a pinch of salt and start mixing with a fork. Then add the sifted flour and starch flavored with nutmeg.
Work the dough with the help of a tarot and with your hands until it is homogeneous, without delaying too much. Flour lightly, cover with a clean cloth and let the dough rest for 10 minutes. After this time, take the dough back and sprinkle the shelf with flour. Take a piece of dough and knead it to give it the shape of a stick, then make lots of bites of about 1.5 – 2 cm in size.
Repeat this operation until all the dough is finished, gradually arranging the gnocchi thus obtained on a floured cloth, or simply on a sheet of floured parchment paper. Then cook the gnocchi, in the quantity of about two portions at a time, dipping them into boiling water and collecting them with a skimmer as they rise to the surface. Transfer them to serving dishes and toss with the butter, in which you have seasoned a few sage leaves, and Parmesan cheese to taste. Serve the pumpkin gnocchi prepared in this way immediately.