What could be better in this period than pumpkin gnocchi? Obviously prepared fresh, and if you have the desire and a bit of extra time, make these pumpkin-shaped gnocchi. Yes, because they are super easy and so delicious. For the sauce, I’ve thought of something very simple and quick that will make these pumpkin-shaped gnocchi even more delicious. But let’s see together how to prepare them in the following recipe.

Difficulty: Easy
Cost: Very Cheap
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

10.5 oz pumpkin puree
1.5 cups all-purpose flour
0.75 cups semolina flour
1 teaspoon nutmeg
10.5 oz pumpkin puree
1.75 oz Pecorino Romano (grated (lactose-free))
to taste pepper
to taste salt
1 pinch Cayenne pepper
1 ladle cooking water (vegetable broth)
to taste rosemary (optional)
6 cups vegetable broth
1 knob butter (optional (lactose-free))
1 sprig rosemary (optional)

Tools

1 toothpick
1 Slotted Spoon
1 Immersion Blender

Steps

Start preparing your pumpkin-shaped gnocchi by pouring the flour mix, nutmeg, and pumpkin puree into a large bowl. Knead quickly until you get a homogeneous dough.
Now divide the dough into 4 equal parts and on a well-floured surface, form cylinders. Cut pieces about 0.6 inches from each cylinder.
Roll each small rectangle to form balls and place them on a floured board. Once you have formed all the balls, use a toothpick or kitchen string to gently press on the dough balls to create the classic pumpkin segments.
At this point, if you want, you can cut rosemary sprigs into 2-3 pieces and stick them as a pumpkin stem, which ATTENTION if it is small, can be eaten, otherwise, you will have to remove it before eating the gnocchi. You can also use pistachio crumbs to form the stem so you don’t have to remove anything.
Now focus on cooking: prepare a classic vegetable broth with onion, celery, and carrots. Or an instant one with vegetable granules. Let it cook well and season with salt. Meanwhile, pour the pumpkin puree, Pecorino Romano, regular and cayenne pepper, and 1 ladle of cooking water into a tall bowl and blend everything with an immersion blender until you obtain a homogeneous cream. Distribute the cream evenly on the plates.
Now drop the gnocchi into the broth and let them cook for about 5-7 minutes, depending on the size. When the pumpkin-shaped gnocchi rise to the surface, take them out with a slotted spoon and place them on the pumpkin cream you just placed on the plates. A final light sprinkle of pepper and a few flakes of Pecorino, and serve your pumpkin-shaped gnocchi immediately. Enjoy your meal.
If you want to make CLASSIC PUMPKIN GNOCCHI here is a tasty recipe.