Pumpkin gnocchi are a very tasty first course and characteristic of Italian cuisine. The pumpkin gives the gnocchi a sweet and delicate flavor that pairs perfectly with melted butter and sage. It is an ideal dish for the autumn period, when pumpkin is in season. Pumpkin gnocchi originate from Northern Italy and are very popular in the Lombardy region.
Clean and slice the pumpkin and boil it in salted water or steam it.
When cooked, pass it through a food mill and knead it with flour and the egg, mixing well.
With two tablespoons, form small elongated gnocchi and drop them directly into boiling salted water, 12-15 at a time.
They are cooked when they float to the surface.
Gently remove them and dress with melted butter and sage or rosemary. Toss with Parmesan and serve hot.
Raschietto per gnocchi
Pentola
Padella
Italy, Lombardia
| Energy (kcal) | 120.59 |
| Carbohydrates (g) | 16.16 |
| of which Sugars (g) | 2.27 |
| Fat (g) | 5.23 |
| of which Saturates (g) | 2.99 |
| Protein (g) | 2.95 |
| Fiber (g) | 0.79 |
