Pumpkin Gnocchi: A Delightful First Course
When it comes to making homemade gnocchi, the flavors of autumn are hard to resist, and one of the most delightful ways to bring those flavors to life is by using pumpkin. This Pumpkin Gnocchi recipe brings together soft potatoes and sweet pumpkin, creating a delicate texture and flavor that is a true crowd-pleaser. The addition of a hint of nutmeg and black pepper enhances the taste, while the dough’s lightness is achieved through a balance of potatoes, pumpkin, and a bit of flour. Let’s dive into the preparation of this comforting and aromatic dish, ideal for a cozy family meal or a special dinner with friends.
Category: First Course
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Mantovan Pumpkin | 500g |
| Red Potatoes | 350g |
| All-Purpose Flour (00) | 150g |
| Potato Starch (Fecola) | 50g |
| Eggs | 57g |
| Fine Salt | 3g |
| Black Pepper | 1 pinch |
| Nutmeg | 1 pinch |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 4g |
| Carbohydrates | 45g |
| Fat | 0.8g |
| Fiber | 5g |
| Sodium | 210mg |
Instructions
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Cook the Potatoes
Begin by cooking the potatoes. Place the potatoes in a large pot filled with salted water, ensuring they are submerged. Bring the water to a boil and cook the potatoes for 30-40 minutes, depending on their size. You can test the potatoes by piercing them with a fork; if the fork slides in easily, they are ready. The potatoes should be tender but not fall apart. For an alternative, you can bake the potatoes whole with their skins on to reduce water absorption. After baking, scoop out the flesh with a spoon to use in the recipe. -
Prepare the Pumpkin
While the potatoes cook, prepare the pumpkin. Start by slicing the pumpkin and removing the seeds and stringy bits inside. Peel off the outer skin to reveal the vibrant flesh. You’ll need 350g of pumpkin flesh. Slice the pumpkin into thin pieces and roast them in a preheated oven at 200°C (390°F) for 15-20 minutes (or at 180°C/350°F in a fan-forced oven for 10-15 minutes). The goal is for the pumpkin to dry slightly in the oven, preventing excess water from being released when making the gnocchi. Once roasted, the pumpkin should weigh about 185g. -
Mash the Vegetables
Once both the potatoes and pumpkin are cooked and slightly cooled, peel the potatoes and mash them using a potato ricer or a fork. Similarly, mash the pumpkin until smooth. It is important to work with the vegetables while they are still warm to preserve the starches, which will help create a smoother dough and prevent it from becoming sticky. -
Prepare the Gnocchi Dough
On a clean surface, sift the flour into a mound. Form a well in the center, and add the mashed potatoes and pumpkin. Sprinkle the mixture with salt, pepper, and a pinch of nutmeg. Using a fork, lightly stir the ingredients together, creating a rough dough. Once combined, add the beaten egg and begin to knead the dough lightly with your hands or a bench scraper (tarocco). Gradually incorporate the potato starch into the dough.Continue to knead until the dough is soft and smooth, but not sticky. If the dough feels too soft or tacky, add a bit more flour, a tablespoon at a time. Once the dough is ready, cover it with a clean kitchen towel and let it rest for about 10 minutes at room temperature. This resting time allows the flour to absorb any excess moisture and makes the dough easier to handle.
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Shape the Gnocchi
After the dough has rested, it’s time to shape the gnocchi. Lightly flour your work surface and roll a small portion of the dough into a long, thin rope, about 1.5-2 cm in diameter. Cut the rope into small pieces (gnocchi), each approximately 1.5-2 cm long.To give the gnocchi their signature ridged texture, gently roll each piece over the tines of a fork or use a gnocchi board (riga gnocchi). The ridges will help the sauce cling to the gnocchi, making each bite even more delicious.
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Cook the Gnocchi
Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water in small batches to avoid overcrowding. Once the gnocchi float to the surface (this should take about 2-3 minutes), use a slotted spoon to remove them from the water and transfer them to a plate or bowl. -
Serve
Serve the gnocchi immediately with your favorite sauce. These pumpkin gnocchi pair wonderfully with a simple sage and butter sauce, but they can also be enjoyed with a rich tomato sauce, a creamy cheese sauce, or a drizzle of olive oil and Parmesan. Garnish with fresh herbs like basil or sage for an added burst of flavor.
Tips for Perfect Gnocchi
- Use the Right Potatoes: Red potatoes are ideal for this recipe because they have less moisture compared to other varieties, which helps keep the gnocchi light and fluffy.
- Roast the Pumpkin: Roasting the pumpkin helps to dry it out, which prevents the gnocchi from becoming too wet and difficult to handle. This extra step makes a significant difference in the texture of your gnocchi.
- Don’t Overwork the Dough: Over-kneading can lead to dense gnocchi. Work quickly and gently, just until everything comes together.
- Shape Consistently: Try to keep the size of the gnocchi uniform so they cook evenly. If you’re making gnocchi for the first time, practice will help improve consistency.
Variations
- Cheese Gnocchi: Add some grated Parmesan or ricotta cheese to the dough for an extra creamy texture and savory flavor.
- Vegan Option: Replace the egg with a flaxseed egg or cornstarch slurry to create a vegan-friendly version of these delicious gnocchi.
These pumpkin gnocchi are a delightful twist on the classic Italian dish, offering a rich, autumnal flavor that’s perfect for cooler months or festive gatherings. Whether you’re cooking for a special occasion or a cozy weeknight dinner, this recipe will surely impress with its comforting flavors and homemade charm. Enjoy!
