Pumpkin gnocchi are a very tasty first course 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 season, when pumpkin is in season. Pumpkin gnocchi originate from Northern Italy and are widespread in the Lombardy region.
Clean and slice the pumpkin; boil it in salted water or steam it.
When it's cooked, pass it through a food mill and mix it with the flour and the egg, combining well.
Using two spoons, form small elongated gnocchi and drop them directly into boiling salted water, 12-15 at a time.
They are cooked when they float back to the surface.
Remove them gently and dress with melted butter and sage or rosemary. Toss with Parmigiano cheese and serve hot.
Gnocchi scraper
Pot
Frying pan
Italia, 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 |
