PUMPKIN GNOCCHI is a delicious autumn first course.
A simple recipe with a few ingredients: pumpkin, flour, and little else, soft and tasty, ideal with a classic butter and sage sauce, but you can also pair it with cheese or mushrooms.
Making pumpkin gnocchi at home is simple, the important thing is to follow certain rules. To avoid gnocchi that are too hard, due to too much flour, or too soft, from using a too watery pumpkin. The pumpkin should be baked in the oven, so that the pulp is drier, and the right amount of flour, so it doesn’t cover the flavors. I thought of giving this very cute and fun shape, simple to prepare you’ll see, you can use it for some special occasion, like Halloween, or special parties
Here below are other pumpkin recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 227.44 (Kcal)
- Carbohydrates 46.28 (g) of which sugars 5.55 (g)
- Proteins 7.67 (g)
- Fat 3.24 (g) of which saturated 0.54 (g)of which unsaturated 2.28 (g)
- Fibers 4.76 (g)
- Sodium 2,442.30 (mg)
Indicative values for a portion of 266 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.76 lbs Mantuan pumpkin (or Delica (with skin))
- 1.04 cups all-purpose flour
- 2 tbsps egg (beaten)
- to taste salt
- 1 large yellow potato
- to taste toasted pistachios
Tools
- Potato Masher Fousenuk Potato Masher Stainless Steel, Professional Potato Press with Ergonomic Handle, Manual Kitchen Gadget, Foldable Potato Masher for Potato Puree, Jam, Vegetables, Fruits
- Immersion Blenders Moulinex DD6558 Quickchef 3in1 Immersion Blender, 1000 W, Mixer with Powelix Technology and 10 Speeds, 3 Accessories, 800 ml Cup, 500 ml Chopper and Whisk, Stainless Steel Blades
- Parchment Paper Cuki Natural Baking Paper, 13 x 15in, 20 Sheets
Pumpkin Gnocchi Steps
Start by washing the pumpkin, slice it with the skin, cut it into approximately 3/4 inch slices. Place the slices on a baking tray lined with parchment paper and bake at 356°F for about 30 minutes, until the pulp is soft when inserting a fork. At this point, remove the skin and mash it with a potato masher. Cook the potato in water with the skin, once cooked peel it, mash it, and let it cool.
Blend the pulp with an immersion blender, to remove filaments and lumps, we should obtain a smooth and velvety cream. If it turns out to be moist, squeeze it in a kitchen cloth, to release the water. Put everything in a bowl, add salt, egg, 1 cup flour, and the mashed potato, quickly mix with a wooden spoon, blend everything well.
The dough will be soft, but that’s correct, do not add more flour, otherwise, once cooked, they will be hard as rocks. Prepare a dough ball, flour the work surface with the remaining flour and prepare the rolls to make the gnocchi, cut into pieces, lightly flour and shape round between the palms of your hands. Let it rest for 30 minutes, and shape the gnocchi using a small knife, in the center insert a small pistachio.
Bring salted water to a boil in a large pot, once ready pour the gnocchi and stir to prevent them from sticking. Boil until they float, then using a slotted spoon transfer the gnocchi to a pan where you have melted butter, sage, salt, and pepper, cook for a few minutes, and serve.
Storage, variations, tips for making Pumpkin Gnocchi
Be aware that water is not good for pumpkin gnocchi, so I recommend a less watery pumpkin like Mantuan or Delica. Bake it in the oven, never in water, at most steam it. You can serve the gnocchi only with butter, or lay them on a cheese fondue base, or prepare a mushroom sauce
