Today we’ll talk about What It Is and How to Make It: Pumpkin Gnocchi, a truly tasty dish that can be prepared with few ingredients, which are also quite affordable. The secret is to choose a pumpkin that is not too watery; in any case, make sure to dry it very well before using it. I love seasoning them with butter, sage, and a little grated Grana Padano, but they’re also excellent with four cheeses, or you can use your imagination to make them even more flavorful.
- Difficulty: Medium
- Cost: Affordable
- Preparation time: 1 Hour
- Cooking time: 1 Hour
- Portions: 4 people (about 1.75 lbs of gnocchi)
- Cuisine: Italian
Ingredients
- 32 oz pumpkin (flesh without skin)
- 1.25 cups all-purpose flour
- 1 egg
- to taste rosemary
- to taste fine salt
- to taste all-purpose flour
Preparation
Wash the pumpkin, remove the skin and seeds, and cut it into slices about 1/4 inch thick.
Place the slices on a baking sheet lined with parchment paper, sprinkle with rosemary and fine salt, and bake at 340°F for about 40 minutes.
The pumpkin will be cooked when it can be easily mashed with a fork.
Put a small amount of pumpkin in a potato masher, press gently to let out excess water into a bowl.
At this point, press thoroughly to release the flesh and place it in a colander, positioned slightly inclined over a bowl.
Process all the cooked pumpkin, letting it drain well for at least half an hour. Occasionally, move and press it with a fork to help release excess water.
Put the drained flesh in a bowl, add the egg and flour, mixing with a fork or wooden spoon.
The dough will be soft; do not add more flour, as the gnocchi will harden during cooking.Take about half a teaspoon of dough and drop it on a well-floured work surface.
With floured hands, take the gnocchi and form a ball.
Cover a tray with wax paper, flour it well, and place the pumpkin balls, making sure they do not touch each other (otherwise they will stick together).
Continue this way until the dough is finished.
Notes
You can store the gnocchi in the fridge for one day, but you will need to pick them up one by one and roll them again with floured hands to firm them up before cooking.
If the puree is still too liquid, cook it for a few minutes on the stove.
Pumpkin gnocchi are very delicate, and being soft, they tend to get squashed if not handled carefully. To cook them, try to take a few at a time, placing them immediately in boiling water.
Remember that the dough will be soft, do not add more flour, as the gnocchi will harden during cooking.
If you liked What It Is and How to Make It: Pumpkin Gnocchi, here’s an idea on how to season them:
Pumpkin Gnocchi with Bacon and Mozzarella
Also try other pumpkin recipes:
Collection: “Recipes with Pumpkin”
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