Cooking Tips and Suggestions

Cook the pumpkin gnocchi in a sufficiently large pot with plenty of salted water. As soon as the water boils, immerse the gnocchi, letting them slide gently off the tray, avoiding touching them with your hands. Use a spatula to help. It’s not necessary to stir. If you do, you risk breaking them.

Cook the pumpkin gnocchi in a sufficiently large pot with plenty of salted water. As soon as the water boils, immerse the gnocchi, letting them slide gently off the tray, avoiding touching them with your hands. Use a spatula to help. It’s not necessary to stir. If you do, you risk breaking them.

The gnocchi are done once they float to the surface. At that point, drain them with a slotted spoon and place them directly in the pan with the sauce.

The gnocchi are done once they float to the surface. At that point, drain them with a slotted spoon and place them directly in the pan with the sauce.

If you have frozen the gnocchi, drop them directly frozen into the pot with boiling water and proceed normally.

Storage

I recommend consuming homemade gnocchi on the same day. However, do not store them in the refrigerator. If you have made a lot, rather freeze them this way. Place the pumpkin gnocchi spaced apart on lightly floured paper trays.

I recommend consuming homemade gnocchi on the same day. However, do not store them in the refrigerator. If you have made a lot, rather freeze them this way. Place the pumpkin gnocchi spaced apart on lightly floured paper trays.

Then place the trays in the freezer. Once frozen, transfer them into plastic food bags: they will take up less space. Do this only if the gnocchi are hard; otherwise, you risk making a mess: soft gnocchi would stick together and lose their shape.

Which Pumpkins to Choose

The best ones are Delica, Marina di Chioggia, or Mantovana.

The best ones are Delica, Marina di Chioggia, or Mantovana.

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