Pumpkin gnocchi with buckwheat and low-glycemic flour represent a rustic, mindful evolution of tradition. This preparation stems from the need to marry the enveloping flavor of pumpkin with a choice of flours that favors well-being, without giving up the structure and texture typical of homemade gnocchi.
The use of low-glycemic flour, combined with the pronounced and naturally gluten-free note of buckwheat, gives the dish a balanced nutritional profile and an attractive amber color. The structure is ensured by a single egg, which acts as a natural binder to compensate for the delicate pumpkin pulp, creating a perfect contrast between a soft interior and resistance during cooking.
It is an ideal first course for those seeking a refined alternative, capable of enhancing the raw materials through a precise balance between moisture and dry ingredients.
Other recipes with gnocchi:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pumpkin gnocchi with buckwheat
- 2 cups pumpkin pulp (cooked in a pan with 3 garlic cloves, rosemary, salt and oil)
- 3 cups low-glycemic flour
- 1/3 cup buckwheat flour
- 1 egg (medium)
- to taste salt
- 1 pinch nutmeg (ground)
Useful tools to make pumpkin gnocchi with buckwheat and low-glycemic flour
- Kitchen scale
- 2 Bowls
- Food processor
- Spatula
- Pot
- Frying pan
- Wooden spoon
- Gloves
- Cutting board
- Knife
Preparation of pumpkin gnocchi with buckwheat and low-glycemic flour
Peel the pumpkin using a Santoku-type knife, then cut it into large chunks and put it in a frying pan with 3 garlic cloves, enough oil, salt and rosemary.
Cook over medium heat with a lid (stirring occasionally) for 15–20 minutes; once cooked, let it cool.
Put the (now cool) pumpkin pulp into the food processor with the egg and pulse for 10–20 seconds, then pour the pulp into a bowl.
In another bowl, pour the flours, a pinch of salt and the nutmeg, and quickly mix with the spatula.
Now add the dry ingredients to the bowl with the pumpkin pulp and mix with the spatula; as soon as the dough begins to come together, put on gloves and start working it with your hands until it becomes a homogeneous mixture.
Turn the pumpkin gnocchi dough out onto a floured work surface, divide it into 5 portions and form from each portion a roll about 3/4 in (2 cm) wide.
Take the bench scraper and from each roll cut gnocchi approximately 3/4 in (2 cm) long; as you cut them place them on a floured tray and dust them with flour on top as well.
Once you have cut all the gnocchi, bring plenty of salted water to a boil; when boiling, gently add the gnocchi (they will be very soft) and once they come to the surface cook for 5 minutes (don’t worry, they won’t fall apart or overcook!).
After 5 minutes, drain the gnocchi well, place them in a bowl and dress with 2 tablespoons of oil and plenty of grated cheese; toss, plate and finish the dish before serving with plenty of freshly ground black pepper and 2 small basil leaves.
Notes
The gnocchi dough will be very soft, don’t worry — this is normal. DO NOT add more flour than what is listed in the ingredients.
Beyond the basic seasoning, you can add speck cut into strips and briefly browned in a pan — it is delicious!
