Gnocchi di zucca (pumpkin gnocchi)



Everybody thinks that Gnocchi are only something some Italian Granny in Northern Italy makes, but fear not! We have a fab, easy and Fall Flavah-ed version right here for you that you can knock out and impress your peeps with your international culinary prowess! Buon Appetito!


Gnocchi di zucca

1 medium pumpkin (approx. 500G/1 LB flesh)

120/4 OZ) flour (the texture of the gnocchi needs to be velvety – be careful not to use too much)

2 small egg yolks (or a big one)

Nutmeg, salt, pepper to taste

Sage leaves and butter for the pan

You can use canned pumpkin but if you go for the fresh one, steam the flesh until it’s tender, set aside to let it cool a bit.

Smash the flesh with a fork, ad the egg(s), the flour, nutmeg, salt and pepper, stir well.

Forming these gnocchi is the tricky step, I generously flour a wooden board as well as my hands and take a big tablespoon of the dough in my hands, and making sure it is covered in flour. Then form this dough into a finger-thick roll and cut it into little pillows (stick the knife’s blade into the flour to prevent it from sticking to the dough).

Place them on a floured parchment paper on a baking tray and continue with the next steps.

Meanwhile bring a large pot of water to a boil, add salt and once it’s boiling, the gnocchi. Let cook until they start floating on top. Depending on their size this may take 2 to 3 minutes. Take out with a skimmer, DO NOT pour the water through a pasta strainer, this would damage the gnocchi.

In a stir-fry pan, melt the butter + sage, add the gnocchi, gently mix so they are all covered in butter and take the wonderful sage flavor. Place on a plate, grate some parmeggiano, et voilà! Heaven on a plate!

all pictures © atelier BOEMIA 



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