Homemade Pumpkin Gnocchi
Pasta and Pizza • Italian
Description
A recipe inspired by an Italian cookbook, tested by me. This dish is recommended for lunch, paired with Ribolla Gialla wine. I once used it as an addition to pumpkin cream soup — also interesting.
Ingredients
- Pumpkin 30 oz
- Breadcrumbs 5 oz
- Wheat Flour 5 oz
- Grated Pecorino Pepato Cheese 4 tablespoons
- Chicken Egg 1 piece
- Ground Nutmeg to taste
- Salt to taste
- Butter 5 oz
- Chopped Sage Leaves 6 pieces
Step-by-Step Guide
Step 1
Remove the seeds from the pumpkin, peel it, cut the flesh into pieces, and place them in a container with a small amount of water.
Step 2
Put the pumpkin in the microwave for 15 minutes on maximum power. It should become very soft.
Step 3
Drain the water. Puree the pumpkin in a blender or pass it through a sieve. Drain any excess water.
Step 4
Add the egg, 2 tablespoons of grated Parmesan, and breadcrumbs, mixing after each ingredient. Add salt and nutmeg to taste.
Step 5
Add the flour and knead the dough. If it is too loose, add more flour.
Step 6
Make the gnocchi! On a floured surface, place 1 tablespoon of dough. Roll it into a log and cut it crosswise into small cylinders. Repeat with the remaining dough.
Step 7
Place the gnocchi in a pot of boiling salted water. Cook like dumplings — until they float, and a little longer.
Step 8
Transfer the cooked gnocchi to a glass pot. Add a little butter and sage leaves. Sauté for 2–3 minutes over low heat.
Step 9
Add the remaining melted butter and Parmesan. Place in the oven under the broiler. Broil for 1 minute and serve, garnished with sage leaves.
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