Pumpkin Gnocchi It is a typical dish of the autumn period, both in taste and in colors where pumpkin orange stands out, known for its versatility in the kitchen, thanks to which it can be used to prepare sweet or savory dishes. Traditional Pumpkin Gnocchi are a first autumn dish with a delicate flavor and bright colors. The dough is based on a few simple ingredients: flour, pumpkin, and potatoes. They can be seasoned with butter and sage, or you can try a taleggio cheese sauce.
- 500 g of Pumpkin
- 350 g of Potatoes
- 150 gr of Flour 00
- 50 gr of Potato starch
- 1 Eggs
- Salt, Black pepper
- 1 pinch of Nutmeg
Start by boiling the potatoes in plenty of salted water for 30-40 minutes. While the potatoes are cooking, take the pumpkin and cut it into slices, removing the seeds, the inner filaments, and the outer skin. Place the pumpkin slices on a dripping pan covered with parchment paper and bake in a static oven preheated to 200 ° C for 15-20 minutes (or in a ventilated oven at 180 ° C for 10-15 minutes).
Sift the flour on a pastry board, add the peeled potatoes still hot, crushing them with a potato masher, adjust the mixture of salt and pepper and a pinch of nutmeg. Then add the still warm pumpkin with a potato masher.
Work the dough quickly and incorporate a whipped whole egg. Knead the dough quickly and finally mix the starch that will give it softness. Once all the ingredients have been mixed, give it a spherical shape and let it rest at room temperature covered by a cloth for at least 10 minutes.
After the time of rest, put a little flour on the work surface and take a piece of dough giving it the shape of a stick, cut into small pieces of about 2 cm.
Now pass the gnocchi on the prongs of a fork to give them the classic striped pattern on the surface.
Cook a portion of gnocchi in boiling water, waiting for it to rise to the surface. As soon as they come out again, drain them and voila your pumpkin gnocchi are ready!