Storage

Pumpkin gnocchi can be kept in the refrigerator for 12 hours sprinkled with plenty of flour. To freeze them, first lay them on a tray, and once frozen, they can be transferred into appropriate freezer bags. I cooked half (there are two of us) and froze the rest.

For the gnocchi cooking time: like the classic ones, these are cooked when they rise to the surface. However, for safety, I still taste one.

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The recipe is by the talented Carlotta from Cucina Botanica.