The pumpkin stuffed gnocchi with seafood ragù is an elegant and flavorful main dish, perfect for a special lunch or a holiday menu. The classic potato gnocchi encase a soft and delicate pumpkin filling, while the seafood, tomato, and Taggiasca olives sauce balances the sweetness of the filling with savory and Mediterranean notes.
This is an original variant of traditional gnocchi, simpler than it seems and easily customizable. You can choose white-fleshed fish like cod or hake, or opt for salmon or swordfish. The dish can also be enriched with shellfish and crustaceans such as clams, mussels, calamari, shrimp or prawns.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, All Seasons
Ingredients for preparing pumpkin stuffed gnocchi with seafood ragù
- 28.2 oz potatoes
- 1.7 cups all-purpose flour
- 1 egg
- salt
- pepper
- 14.1 oz pumpkin
- 1 egg
- 5 tbsps grated Parmesan cheese
- salt
- pepper
- 14.1 oz grouper fillets (or cod, hake, salmon, swordfish)
- 2 tomatoes
- Taggiasca olives
- 1 clove garlic
- 1 glass white wine
- 4 tbsps extra virgin olive oil
- to taste chili pepper (optional)
- chopped parsley
- salt
- pepper
Tools for preparing pumpkin stuffed gnocchi with seafood ragù
- Bowls
- Potato Masher
- Baking Tray
- Parchment Paper
- Frying Pan
- Pot
- Skimmer
How to prepare pumpkin stuffed gnocchi with seafood ragù
Cut the pumpkin into pieces and place it on a tray lined with parchment paper. Bake in a preheated static oven at 392°F for about 30 minutes, until soft. Let it cool slightly, then mash or blend until smooth.
Transfer the pumpkin to a bowl and add the egg, grated Parmesan, salt, and pepper. Mix thoroughly until you get a homogeneous and creamy mixture. Set aside.
Gnocchi dough
Boil the potatoes with their skins in plenty of salted water for about 30 minutes from the start of boiling. Drain, let cool slightly, then peel and mash using a food mill.
Gather the puree in a bowl, add the flour, remaining egg, salt, and pepper. Mix initially with a spatula, then knead with your hands until you obtain a soft but firm dough.
Take a small portion of dough and flatten it slightly in the palm of your hand. Place a teaspoon of pumpkin filling in the center and close forming a ball, sealing the edges well.
Proceed the same way until the ingredients are finished, placing the gnocchi on a lightly floured tray.
Finely chop the garlic clove and fry it in a large pan with extra virgin olive oil and chili pepper, if desired.
Add the tomatoes cut into cubes and cook for a few minutes. Add the fish cut into pieces, deglaze with the white wine and let it evaporate. Add the Taggiasca olives, adjust salt and pepper, and cook for a few minutes, keeping the sauce moist.
Cook the gnocchi in plenty of boiling salted water. When they rise to the surface, gently drain them with a skimmer and transfer them to the pan with the seafood ragù.
Toss gently, finish with fresh chopped parsley, and serve immediately.
Storage
Uncooked stuffed gnocchi can be stored in the refrigerator for 24 hours, well floured and covered. Alternatively, you can freeze them uncooked on a tray and then transfer them to freezer bags, keeping them for up to 2 months.
The already cooked dish is best consumed immediately; any leftovers can be stored in the refrigerator for 1 day, in an airtight container.
Tips
Seal the gnocchi well to prevent the filling from leaking during cooking.
If the pumpkin filling is too moist, add a tablespoon of breadcrumbs.
Cook the fish in the ragù for a few minutes to keep it tender and juicy.
Variations
With seafood: add clams, mussels, or calamari to the basic ragù.
White version: omit the tomato and season with oil, garlic, and a ladle of cooking water.
Alternative filling: replace the pumpkin with potatoes and shrimp or with ricotta and lemon zest.
FAQ
Can I prepare the gnocchi in advance?
Yes, you can prepare them the day before and store them in the refrigerator or freeze them uncooked.
What is the best fish for the ragù?
Fish with firm flesh like cod, hake, salmon, or swordfish are ideal.
Can I avoid eggs in the dough?
Yes, you can make gnocchi without eggs by slightly increasing the amount of flour.
Can the gnocchi break during cooking?
If well-sealed and cooked in not too boiling water, they will maintain their shape perfectly.
