Pumpkin Gnocchi
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Loading...Pumpkin Gnocchi are a colorful and gourmand version of a classic of Italian cooking where pumpkin is added to the classic potatoes. A perfect recipe for a Sunday in winter, which requires a little time and a lot of patience but which will also give you great satisfaction Just one recommendation: to prepare pumpkin gnocchi you don't have to be in a hurry: take your time and get help from a person you love and who loves you ... this is a recipe that is best prepared in two (or more) people
Ingredients
- Cooked Pumpking 600 gr (butternut squask)
- Cooked Potatoes 200 gr (red skinned)
- White Flour 200 gr (approximately, maybe more)
- Egg 1
- Parmesan Cheese 100 gr (grated)
- Nutmeg 2 teaspoons
- Salt
Instructions
Get a little watery pumpkin (I used butternut squash) and old potatoes (I used potatoes bought une weeks ago), possibly with red skin. Peel the pumpkin, chop it, dry it well with a clean cloth and cook in the microwave with a spoonful of water, covering the container with cling film. Give 5 minutes at maximum power, stir, and give another 3 minutes which should be enough to be soft
Pass the pumpkin in a potato masher and drop it on the work surface, spreading it out with a fork so that it cool completely
Repeat exactly the same operation with the potatoes, dropping it on the pumpkin and mixing all together
If you don't have a microwave, you can steam vegetables in the special basket. I do not recommend boiling them because they will absorb too much water and become much more difficult to work with
Once you have the pumpkin/potato mixture, add the egg, the grated Parmesan, the salt, the nutmeg (a lot, but follow your taste) and finally the flour, a little at a time, mixing well and for a long time. This step is a bit delicate because you have to try to use as little flour as possible to prevent the gnocchi from becoming hard and chewy
Give the dough the shape of a ball that must rest for at least 30 minutes
Flour the work surface. Take a piece of dough and, with your hands, give it the shape of a "tail" a long cylinder, with a diameter of about 2 cm. Then, using a knife, cut the gnocchi and squeeze them slightly in the center, between thumb and forefinger, to compact further
As you prepare them, let the gnocchi rest on the work surface, slightly spaced apart
If you eat them immediately, boil plenty of water in a pan possibly wider than high because it will be easier for you to pick up the gnocchi with a ladle, as they should not be drained. Salt the water, add a little olive oil and dip the gnocchi, a few at a time. They will have to cook between 2 and 5 minutes: when they reach the surface of water and float they are cooked
Using the ladle, move the gnocchi, as they are ready, from the pot of water to a pan in which you will melt the butter and sage. Mix well, add pepper, more grated Parmesan, a few leaves of fresh sage and serve immediately
If you want to freeze them, cook them as indicated and, again with the help of a ladle, pass them for a few moments in cold water and then transfer them to a baking dish in no more than one layer, season with olive oil, close and store in the freezer.
To serve, it will be enough to dip them directly, still frozen, into the sauce to heat them up. If necessary, add a tablespoon of boiling water
Notes
Pumpkin Gnocchi need a perfect dough: soft but consistent. For this the quantity of flour to be used is fundamental. The indicated dose is indicative, and depends on the pumpkin and potatoes: you may need to add more. But be careful! Resist the temptation to use too much, the flour makes the gnocchi harder and more chewy A good tip is to work the dough a lot, so that the ingredients blend completely. Only at that point, if you see that it is too soft and you cannot make the "tails" (the strips of dough from which the gnocchi are cut) then it is appropriate to add, little by little, a little flour
ItalianCookingTips
Choose the right potatoes and squash: they don’t have to contain much water. I prefer butternut squash which is very firm and yellow-skinned potatoes, better if “old”… I mean bought the week before!
ItalianCookingTips
Tradition says that pumpkin gnocchi are served with a sauce of butter and sage. A lot of butter, to be left to melt in the pan until it begins to foam and to which many leaves (possibly small) of fresh sage are added. Otherwise you can dress them with a simple tomato sauce
ItalianCookingTips
This recipe takes time: the potato and pumpkin dough must be mixed for a long time and left to cool completely. It must then rest before being transformed into gnocchi. Only in this way will you get a very firm dough without adding too much flour
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