Homemade pumpkin gnocchi

4 servings

60 minutes

Pumpkin gnocchi is a delicate dish of Italian cuisine that embodies the warmth of home. Pumpkin gives the dough softness and a light sweetness that harmonizes with aromatic parmesan and nutmeg. Sage leaves sautéed in butter add a subtle herbal note, enhancing the depth of flavor. The gnocchi are baked under the grill, forming an appetizing crust. This dish is perfect for an autumn family dinner, creating an atmosphere of warmth and comfort. Italians love gnocchi for their versatility – they can be served as a standalone dish or as part of more complex gastronomic combinations. The dish pairs wonderfully with medium-bodied white wines, highlighting its delicate and creamy taste.

Energy value per serving

• Calories: 528.4
• Proteins: 16.6g
• Fats: 29.3g
• Carbohydrates: 56.4g

Ingredients

• Pumpkin: 900 g
• Breadcrumbs: 100 g
• Wheat flour: 100 g
• Grated Parmesan cheese: 4 tbsp
• Chicken egg: 1 pc
• Ground nutmeg: to taste
• Salt: to taste
• Butter: 100 g
• Sage: 6 pc

Cooking steps

1. Remove the seeds from the pumpkin, peel it, cut the flesh into pieces, and place them in a container with a small amount of water.

   Required ingredients:

   • Pumpkin: 900 g

2. Put the pumpkin in the microwave for 15 minutes on maximum power. It should become very soft.

3. Drain the water. Chop the pumpkin in a blender or strain it through a sieve. Drain the excess water.

4. Add, mixing after each ingredient, the egg, 2 tablespoons of grated Parmesan, and breadcrumbs. Add salt and nutmeg to taste.

   Required ingredients:

   • Chicken egg: 1 piece
   • Grated Parmesan cheese: 4 tablespoons
   • Breadcrumbs: 100 g
   • Salt:  to taste
   • Ground nutmeg:  to taste

5. Add flour, knead the dough. If it's too loose, add more flour.

   Required ingredients:

   • Wheat flour: 100 g

6. We're making gnocchi! Place 1 spoon of dough on a floured surface. Roll it into a sausage and cut it into small cylinders. Repeat with the remaining dough.

7. Put the gnocchi in a pot of boiling salted water. Cook like dumplings - until they float, and a little longer.

   Required ingredients:

   • Salt:  to taste

8. Transfer the cooked gnocchi to a glass pot. Add some butter and sage leaves. Sauté for 2-3 minutes over low heat.

   Required ingredients:

   • Butter: 100 g
   • Sage: 6 pieces

9. Add the remaining melted butter and parmesan. Place in the oven under the broiler. Broil for 1 minute and serve, garnished with sage leaves.

   Required ingredients:

   • Butter: 100 g
   • Grated Parmesan cheese: 4 tablespoons
   • Sage: 6 pieces