Pumpkin gnocchi is a very tasty first course. An easy recipe, which is prepared with few ingredients and wants a dough preferably without potatoes. Taste freshly cooked pumpkin gnocchi, accompanied by a delicate dressing with butter and sage.
First of all, to get good, soft and compact pumpkin gnocchi, it’s important to cook the pumpkin in the oven so as to make the pulp drier and improve the characteristics of the dough. A possible variant is to add to the dough a boiled and crushed potato that, thanks to its starch, allows the pumpkin to thicken better, making it easier to shape the gnocchi.
Rich in nutrients, including mineral salts and vitamins, pumpkin is a typically autumnal vegetable that is harvested and used in the kitchen when it’s completely ripe and the pulp is sweeter. This vegetable is excellent for preparing pumpkin soup, pasta dishes, such as pumpkin ravioli, or a semifreddo.
Season the pumpkin gnocchi with a light sauce, not to alter the taste. Perfect if flavored with butter, sage and Parmesan cheese. In addition to the classic potato gnocchi, you can try other easy and fast gnocchi recipes, such as gnocchi with arugula and gorgonzola sauce.
Pumpkin Gnocchi Step by Step Recipe
- 600 g (about 1,3 lbs) of cooked pumpkin pulp (that is 1 pumpkin of about 1,3 kg or 2,8 lbs)
- 300 g ( about 10 oz) of all-purpose flour
- 1 medium egg
- black pepper
- a pinch of nutmeg
- 90 g (3 oz) of butter
- 5/6 leaves of sage
- grated Parmigiano Reggiano or Grana Padano cheese
Begin by preparing the pumpkin. Take the pumpkin and make some thick slices; remove the seeds and filaments. Then remove the skin. Finally cut it into thin slices. Now the pumpkin is ready to be cooked.
Place the pumpkin slices on a drip pan covered with baking paper. Cook in a static oven preheated to 200°C (390F) for 15-20 minutes or in a ventilated oven at 180°C (350F) for 10-15 minutes, until they start to slightly dry. This way the pumpkin will dry out and will not release the water during the preparation of the gnocchi.
After the necessary time, turn off the oven and take out the pumpkin. At this point, if you wish, you can add a boiled medium potato. Work the ingredients still warm to avoid dispersing the starches and make the mixture sticky and difficult to work. Place the flour on a work surface and, using your hands or a spoon, create the classic fountain shape. Crush the pumpkin still warm with a potato masher directly on the flour. Adjust with salt and pepper and flavor with a pinch of nutmeg.
Work the dough quickly with a fork, then beat the egg in a bowl. Give the mixture the fountain shape and make a well in the centre then pour the beaten egg. Incorporate the egg to the dough with a fork and work it until it’s homogeneous. Work the dough as little as possible and quickly. Give it the shape of a loaf.
Now you can start making gnocchi. Cut a piece of dough and place it on the floured surface. Then with your hand make a long roll of dough as thick as a finger. Slice the roll every 1,5/2 cm (about half inch), so as to obtain small cylinders. Proceed to make pumpkin gnocchi until all the dough is finished. Now slide the gnocchi one by one on the prongs of a fork or on a gnocchi board to give them the classic striped pattern on the surface. As you prepare them, place them on a floured cloth. Your pumpkin gnocchi are now ready to be cooked!
First of all make the sauce for the gnocchi: melt the butter with the sage in a saucepan. Then cook the pumpkin gnocchi a little at a time in plenty of boiling water. Be careful because they cook in a few minutes. As soon as they rise to the surface, take them with a skimmer, drain them well and place them in a serving dish. Add butter and sage seasoning, a little grated Parmesan cheese and serve immediately.