The Roman-style pumpkin gnocchi are perfect to prepare and freeze, so they are ready when pumpkin is out of season.
I propose them now because I love pumpkin too much, and if I find it good, I buy it even in March, so if you still have pumpkin at home, make them, otherwise note the recipe and when it’s in season, make lots and freeze them.
A very simple recipe inspired by Roman-style semolina gnocchi that I adore and make very often.
Few and simple ingredients for a first course with a very particular taste that will surprise you.
DID YOU KNOW:
Up here, where you find the magnifying glass, you can click on it “SEARCH”🔎, you can write the ingredient that when you open the refrigerator door you find there, or from your pantry,
you will have the opportunity to access hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
If you like pumpkin and want delicious recipes to use it, below you will find many more ideas, and then as always, right after the photo, let’s discover how to prepare the Roman-style pumpkin gnocchi!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Roman-style Pumpkin Gnocchi
- 8.8 oz semolina
- 1 quart milk (or 2 1/2 cups milk and 1 3/4 cups water)
- 8.8 oz yellow pumpkin
- 2 egg yolks
- 1.8 oz butter
- 1.8 oz grated Parmesan
- 2 pinches salt
- to taste black pepper (ground)
- 1 pinch nutmeg (grated)
Tools
- 1 Pasta Cutter round 2.4 inches
- 1 Baking Dish rectangular 8.5 inches
- 1 Baking Tray
- 1 Small Pot
- 1 Wooden Spoon
Preparation of Roman-style Pumpkin Gnocchi
To prepare the Roman-style Pumpkin Gnocchi first peel the pumpkin, remove the internal strings and seeds, and cut it into cubes.
Cook it in the oven well spread on a baking tray at 350°F for 20 minutes or in the microwave in a Pyrex bowl covered with cling film for 4 minutes.
Meanwhile, heat the milk in a small pot and when it starts to simmer, add salt and season with nutmeg.
Add the semolina gradually and stir immediately with a wooden spoon bringing it to a cook.
Once both semolina and pumpkin are ready, mash the pumpkin into a bowl and add it to the still warm semolina.
Mix quickly with a wooden spoon to incorporate it well, then add the egg yolks.
Season the semolina with a pinch of ground black pepper and spread it on a baking dish to a thickness of 0.4 inches, compacting it well.
Let the mixture cool completely (we put it in the fridge for 2 hours), then use a 2.4-inch cutter or a glass to cut out discs.
Gradually place them inside a well-oiled Pyrex dish, slightly overlapping them.
Preheat the oven to 350°F in static mode (if you have just cooked the pumpkin it will still be warm).
Melt the butter for a few moments, then sprinkle it over the Roman-style pumpkin gnocchi and sprinkle with the grated cheese.
Finally, gratin them in the oven on the middle rack for 15/20 minutes, and if you want a well-browned crust, activate the grill for the last 5 minutes.
Serve the Roman-style pumpkin gnocchi hot and steaming.
How to store Roman-style Pumpkin Gnocchi
You can store them in the refrigerator covered with cling film for 2 days.
If you prefer, you can freeze them to thaw at room temperature before baking them again.
Other recipes
If you want to see other recipes RETURN TO HOME
