Pumpkin gnocchi with broccoli, a really tasty and appetizing first course, simply seasoned with melted butter.
I made the pumpkin gnocchi following my recipe. Just click on the bold words and the complete recipe will appear.
I decided to pair them with one of my favorite vegetables, broccoli, which you can choose to puree once boiled or leave them whole.
If you don’t want a vegetarian recipe, you can add cubes of sweet bacon or speck sticks and garnish the dish with a nice sprinkle of grated pecorino cheese.
Below, I’ll leave you some cream sauces to dress the pumpkin gnocchi.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1.1 lbs pumpkin
- 1 tsp extra virgin olive oil
- to taste fine salt
- 1.5 lbs re-milled durum wheat semolina flour (plus some for the work surface)
- 0.25 cup potato starch
- 2 eggs
- to taste nutmeg
- 0.5 cup water
- to taste fine salt
- 1.1 lbs broccoli (cleaned)
- 8.5 cups water
- 1.4 tbsps coarse salt
- 7 tbsps butter
- 3 tbsps extra virgin olive oil
Tools
- 1 Microwave oven
- 2 Bowls
- 2 Pots
- 1 Wok
- 1 Work surface
- 1 Knife
- 1 Cutting board
Steps
To make the pumpkin gnocchi with broccoli, let’s start with our main ingredient, the pumpkin. Clean it and remove the skin and seeds. Cut it first into sticks and then into cubes.
Place it in a baking dish with oil and salt.
For cooking, I chose the microwave at maximum power for 6 minutes, but you can opt for the traditional oven at 350°F for 15 minutes.
Blend until creamy consistency is reached.
In a bowl, combine the flour with the eggs, salt, gnocchi cream, and a bit of water at a time, initially mixing the dough with a fork.
Knead until smooth but firm and workable.
Create rolls and, with the help of a dough scraper or knife, always working with flour at hand, form the gnocchi, placing them on a tray, preferably paper, lightly floured.
If you want to prepare them in advance, cover them well with a cloth after spacing them well and store in the refrigerator.
While the gnocchi are resting, clean the broccoli.
Cut the broccoli florets, removing the thicker part of the stem and wash them under cold running water.
Boil the broccoli in plenty of salted water for 15 minutes after boiling.
Drain them and place them in a bowl with ice-cold water.
Set aside two ladles of hot broccoli cooking water.
This operation will allow us to maintain the beautiful green color of the broccoli.
Meanwhile, cook the gnocchi in plenty of salted water, draining them after a minute they rise to the surface.
In a large pan, melt the butter in the oil at a low temperature.
Add the well-drained broccoli and let them go for 3 minutes.
Add the gnocchi and mix well to flavor them.
You can add, if desired, grated cheese before serving the dish hot.
