Pumpkin gnocchi belong to autumn in northern Italy. Hokkaido squash and floury potatoes are baked, mashed and shaped with flour into soft gnocchi. Tossed in browned sage butter and finished with Parmesan, that is the whole dish.
The puree has to steam off before you add flour. Otherwise you need too much flour and the gnocchi turn heavy. The dough can stick; it does not need to be as firm as pasta dough. In the water they are done as soon as they float.
You can shape the gnocchi onto a floured tray and chill them briefly before boiling. Leftovers fry up crisp in a little butter the next day. Fresh sage makes the difference over dried.
Ingredients
Steps
AI-GENERATED
AI-GENERATED
AI-GENERATED
What to drink
Light Barbera
A young Barbera with fresh acidity and little oak suits the sweet pumpkin and the nutty butter.
Variations
With walnuts
Toast a handful of roughly chopped walnuts in the butter. They add crunch and go well with pumpkin.
With ricotta
Fold 100 g ricotta into the cooled puree and use a little less egg. The gnocchi turn even softer.