Of purely Mantuan tradition, pumpkin gnocchi are now a popular must throughout Italy. Pumpkin gnocchi are beautiful to look at: their color recalls autumn, and they are very good to taste, the unmistakable sweet flavor of the pumpkin makes them appetizing and truly delicious. Very few ingredients, all vegetable, are enough to bring a nutritious, tasty and colorful first course to the table. Here is my personal version for you.
Time of realization: 1 hours
Degree of difficulty (1 to 5): 2
Ingredients for about 3-4 servings
For the gnocchi
200 g of cooked pumpkin (about 300 g raw)
200 g of cooked potatoes (about 300 g raw)
200 g of 00 flour
1 egg
For the dressing
300 g of raw pumpkin
1 small onion
½ glass of white wine
1 clove of garlic
1 sprig of rosemary
30 g of grated Parmesan cheese
extra virgin olive oil to taste
Procedure for making pumpkin and rosemary gnocchi
Let's start cooking potatoes and pumpkin, cook in the traditional oven or in the microwave oven, (in this way they will not be watery and therefore we will have to put less flour) obviously they will have to be previously peeled, washed and diced. I prefer to cook them in the microwave.
Once cooked, both the pumpkin and the potatoes must be soft, so as soon as they are cooked and still hot, mash them with a fork or a potato masher, being careful not to leave lumps.
In the meantime that the potatoes and the pumpkin have cooled down well, let's prepare the dressing.
In a pan, sauté oil, finely chopped onion and garlic, also very finely chopped.
Brown and add the diced pumpkin. Let's go for a few minutes and deglaze with the white wine. Add the rosemary and salt and let it simmer for about 15-20 minutes, covering the pan.
If the pumpkin is not cooked, you can add a little water and let it go for a few more minutes, once cooked (it will be soft), blend everything with a robot or a mixer to obtain a thick and velvety cream.
We prepare the pot with the water to cook the gnocchi, add salt and put it to heat over high heat. Once the potatoes and pumpkin have cooled, prepare the dough. You can choose to add finely chopped rosemary to the gnocchi mixture as well. We combine and mix the potatoes and pumpkin and add the 200 g of flour and the whole egg.
Work the dough until you get a soft ball but of the right consistency, I recommend you avoid working too much otherwise the dough will be soft and sticky. From the dough we cut a slice and form a cylinder with your hands, about 2-3 cm. You can help yourself by lightly flour the pastry board with white flour.
With a knife cut into small pieces, proceed like this with all the dough. Once the water has come to a boil, pour in the gnocchi (one third at a time) and let them cook 4-5 minutes after they have come to the surface. Drain the gnocchi before pouring them into the pan with the sauce.
Stir well and add the Parmesan and a few leaves of rosemary. Serve decorating with Parmesan cheese and sprigs of rosemary.
The recipe was made by Elena Raymond.
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