Homemade pumpkin gnocchi, soft, delicate and perfect for autumn
When temperatures drop and markets fill with orange pumpkins, we crave comforting dishes. These homemade pumpkin gnocchi are just that: a simple and delicious recipe, perfect for enjoying at home, at a leisurely pace, for an autumn lunch.
Ingredients · Servings 2
- 300g of cleaned pumpkin
- 150g of potatoes
- 180g of type 00 wheat flour (plus a little extra for dusting)
- 1 egg
- 25g of grated Parmesan cheese
- Salt (amount to taste)
Method · 42 min
- Slice the pumpkin, peel it, and place it on a baking tray lined with parchment paper. Bake at 180°C (350°F) for about 30 minutes, until soft and dry.
- Blend the cooked pumpkin with a blender until you get a smooth puree and let it cool slightly.
- Boil the potatoes in their skins in plenty of salted water for 30-35 minutes. Peel them while still hot and pass them through a potato ricer. Let the puree cool slightly.
- In a large bowl, mix the squash with the potatoes, add the egg, Parmesan cheese, and a pinch of salt. Stir until you have a smooth mixture.
- Gradually incorporate the flour and work the dough quickly, just enough to achieve a smooth texture that does not stick to your hands.
- Transfer the dough to the floured work surface and form a compact block.
- Divide it into four equal parts and roll each one out into cylinders about 2 cm thick. Cut into pieces and, if desired, give them the classic shape by pressing them against the tines of a fork or a grooved gnocchi board.
- Place the gnocchi on a floured tray, making sure they don't overlap. They are now ready to be cooked in plenty of salted water and served with your favorite sauce.
