Gnocchi di Zucca alla Romana: A Delightful Pumpkin Gnocchi Recipe
If you’re in the mood for a rich and comforting dish, look no further than these Gnocchi di Zucca alla Romana. This traditional Roman dish combines the sweet, earthy flavor of pumpkin with the creamy texture of semolina, creating a delightful meal that’s perfect for any occasion. Whether you’re hosting a dinner party or enjoying a cozy meal at home, these pumpkin gnocchi are sure to impress with their golden, crispy exterior and tender, flavorful center. This recipe makes enough to serve six people, ensuring that everyone gets a generous portion of this delicious dish.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pumpkin (zucca) | 400g |
| Semolina | 250g |
| Whole milk (latte intero) | 1 liter |
| Ground nutmeg (noce moscata) | q.b. (to taste) |
| Parmigiano Reggiano DOP | 120g |
| Fine salt (sale fino) | q.b. (to taste) |
| Egg yolks (tuorli) | 2 |
| Butter (burro) | 80g |
Instructions:
-
Prepare the Pumpkin:
Start by preparing the pumpkin. Cut it into halves, removing the seeds and skin. Place the pumpkin halves on a baking tray lined with parchment paper and roast them at 200°C (about 400°F) for 40 minutes or until the flesh is tender. Once baked, remove the pumpkin from the oven and allow it to cool slightly. Then, pass the cooled pumpkin through a food mill or a potato masher to create a smooth, velvety puree. -
Make the Semolina Base:
Next, bring the milk to a simmer in a medium saucepan over low heat. Be careful not to let the milk boil or scorch. Gradually add the semolina, stirring continuously with a whisk to prevent lumps from forming. Continue to cook the mixture over low heat, stirring constantly for about 3-4 minutes until it thickens into a creamy, smooth consistency. -
Incorporate the Pumpkin Puree and Eggs:
Once the semolina mixture has thickened, remove the saucepan from the heat. Add the pumpkin puree, nutmeg, and a pinch of fine salt to the mixture. Stir well to combine. Now, gently fold in the egg yolks one at a time, mixing until the dough is smooth and the eggs are fully incorporated. -
Shape the Gnocchi:
Transfer the dough to a shallow tray or pan with low edges, lightly wetting the surface first to prevent sticking. Use a spatula to smooth the mixture into an even layer. Allow it to cool completely and set for about 20-30 minutes. -
Form the Gnocchi:
Once the dough is cool and firm, use a round cookie cutter or a glass to cut out the gnocchi discs from the semolina-pumpkin mixture. Arrange them in a buttered baking dish, layering them slightly on top of one another to form a neat stack. -
Add Butter and Cheese:
Melt the butter in a small pan and pour it evenly over the gnocchi. Sprinkle the grated Parmigiano Reggiano over the top, making sure each gnocchi is generously covered with cheese. -
Bake to Perfection:
Place the dish in a preheated oven at 200°C (about 400°F) and bake for 20-25 minutes, or until the gnocchi are golden brown on top and crispy around the edges. -
Serve and Enjoy:
Once the gnocchi are baked to perfection, remove them from the oven and let them cool for a few minutes before serving. The Gnocchi di Zucca alla Romana are now ready to be enjoyed, offering a delightful balance of creamy semolina, sweet pumpkin, and savory cheese.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 12g |
| Carbohydrates | 45g |
| Fat | 18g |
| Saturated Fat | 9g |
| Fiber | 2g |
| Sugar | 7g |
| Sodium | 300mg |
These Gnocchi di Zucca alla Romana are a wonderful way to showcase the natural sweetness of pumpkin while indulging in the comforting texture of semolina. The golden crust that forms as the gnocchi bake in the oven provides a satisfying crunch, making this dish a perfect balance of soft and crisp textures. Serve them as a standout first course at your next dinner party or as a cozy fall meal that warms both the heart and the stomach. Enjoy!
