Soft and Flavorful Pumpkin Gnocchi Without Dough: A Simple and Tasty Recipe
Pumpkin gnocchi, traditionally a soft and comforting dish, takes on a lighter, fresher twist with this recipe that eliminates the need for kneading dough. Perfectly suited for a family dinner or a cozy weekend meal, these gnocchi are rich in flavor and light in texture, thanks to the natural sweetness of Delica pumpkin and the creaminess of ricotta. The lightly crisped rosemary butter sauce takes them to another level, making them an irresistible main course.
Ingredients
| Ingredient | Quantity |
|---|---|
| Delica pumpkin | 500g |
| Fresh ricotta | 100g |
| All-purpose flour (00) | 100g |
| Egg | 1 |
| Garlic | 1 clove |
| Parmigiano Reggiano DOP | 2 tbsp |
| Rosemary | to taste |
| Fine salt | to taste |
| Water | as needed |
| Butter | 40g |
| Fresh rosemary (for garnish) | 1 sprig |
Instructions
Step 1: Prepare the Pumpkin
To begin, take the Delica pumpkin and cut it in half. Use a spoon to scoop out the seeds, then peel away the skin. Once peeled, slice the pumpkin into wedges. Place the pumpkin slices in a microwave-safe bowl, and add half a cup of water. Season with a clove of garlic and a sprig of fresh rosemary for added flavor. Cover the bowl tightly with plastic wrap to retain steam and place it in the microwave. Cook on high for about 5 to 8 minutes, or until the pumpkin flesh becomes soft and easily mashable.
Step 2: Prepare the Gnocchi Dough
Once the pumpkin is cooked and cool enough to handle, transfer it to a large bowl and mash it thoroughly. Add the ricotta, the egg, and the grated Parmigiano Reggiano cheese to the bowl. Using a potato masher or a fork, mash and combine the ingredients into a smooth mixture. Slowly incorporate the all-purpose flour into the pumpkin mixture, stirring well. Season the dough with a pinch of salt, then mix until the dough reaches a smooth, cohesive consistency.
Step 3: Form the Gnocchi
Once the dough is ready, transfer it into a piping bag (without a nozzle). This will make the process of shaping the gnocchi much easier and more consistent. Fill the piping bag with the dough, and then cut small pieces of dough directly into a pot of boiling salted water. When piping, aim to form little gnocchi pieces about 1 to 2 inches long. Keep the water at a gentle simmer to avoid overcooking the gnocchi, which might cause them to break apart.
Step 4: Cook the Gnocchi
Allow the gnocchi to cook in the simmering water. As they cook, they will rise to the surface, indicating they are ready to be removed. This typically takes about 3-4 minutes. Once the gnocchi rise to the top, use a slotted spoon to gently lift them out of the water and set them aside.
Step 5: Prepare the Rosemary Butter Sauce
While the gnocchi are cooking, melt the butter in a small pan over medium heat. Add the fresh rosemary leaves to the butter and allow it to brown gently. Continue cooking for a few more minutes, stirring occasionally, until the butter develops a nutty aroma and a golden brown color. Be careful not to burn the butter.
Step 6: Combine and Serve
Transfer the cooked gnocchi into the pan with the rosemary butter sauce. Gently toss the gnocchi in the sauce for about a minute, allowing the flavors to meld together. Serve the gnocchi hot, garnished with additional rosemary sprigs for a fresh, aromatic finish.
These gnocchi make a delightful dish for a special occasion or a comforting weeknight meal. Their delicate texture, paired with the rich, fragrant butter sauce, will make them a standout at your table. Perfect for anyone craving a hearty yet refined meal, these pumpkin gnocchi are sure to impress.
Additional Tips
- Making Ahead: You can prepare the gnocchi dough a day in advance and refrigerate it. Just make sure to cover it well to prevent it from drying out. When ready to cook, simply shape and boil as directed.
- Flour Substitution: If you’re looking to make a gluten-free version of this recipe, try using gluten-free flour blends or rice flour instead of all-purpose flour.
- Storage: Leftover gnocchi can be refrigerated in an airtight container for up to two days or frozen for longer storage. Reheat in hot water or gently sauté with more butter for the best texture.
With simple ingredients and straightforward steps, this Gnocchi di Zucca senza Impasto is a meal everyone will love—whether it’s your first time making gnocchi or you’re looking for a new twist on a traditional favorite.
