Pumpkin gnocchi are a soft and delicate main course, perfect for the fall season. It is a colorful and tasty variant of the classic potato gnocchi as it uses pumpkin instead of potatoes. Super easy to make, you will need just a little dexterity in packaging the gnocchi, but nothing more.
Pumpkin gnocchi are soft, pillowy. They are made with a mixture of boiled potatoes, yellow mashed pumpkin, flour and eggs, which will serve as a binder. Once the gnocchi are formed, they are boiled in boiling water and then seasoned with a butter sauce based on butter and sage, as simple as it is exceptional. Serve pumpkin gnocchi for a nice family lunch or a festive dinner to impress your guests.
For an optimal result, we recommend using rather floury potatoes, with yellow or red flesh, and Delica pumpkin with a pulp that's not so watery or dry pulp.
You can also use pumpkin puree if you want.
If you like, you can dress them with a mushroom-based sauce, with a tomato sauce or a parmesan cheese fondue.
We suggest you prepare the gnocchi and enjoy them hot at the moment; in case they are left over, you can store them in the refrigerator, in an airtight container for a maximum of 1 day. You can also freeze them, placing them first on a tray and then in the appropriate frost bags.
Boil the potatoes in a saucepan starting from cold water (1).
Once cooked, drain and peel them (2).
Mash them with a potato masher collecting the puree in a bowl (3).
Cut the pumpkin in half and, with the help of a knife, remove the seeds and internal filaments (4).
Cut the pumpkin into slices about 1.5 cm thick (5).
Arrange the pumpkin slices on a plate, lined with parchment paper (6), and bake at 390° F for about 30 minutes, or in any case until it is very soft.
Remove the pumpkin from the oven and remove the peel (7).
Mash the pulp with a fork (8).
Add the pumpkin to the potatoes (9).
Add the egg (10).
Mix well (11).
Pour in the flour (12).
Finally, season with salt (13).
Knead well until you get a soft and smooth dough (14).
Divide the dough into 8 parts and form long sausages (15).
Obtain some 2 cm gnocchi (16).
Pass them on the tines of a fork or on the back of a slotted spoon (17), to give it its characteristic shape.
Transfer them gradually onto a cloth (18).
Boil the gnocchi in boiling, lightly salted water (19).
Meanwhile, collect the butter and sage in a pan (20).
Put on the fire and let it melt (21).
When they rise to the surface, drain the gnocchi (22).
Transfer them to the pan with the sauce, add a little grated cheese (23) and stir well.
Serve, season with a grind of pepper and serve hot (24).