Pumpkin gnocchi

Pumpkin gnocchi

Gnocchi di zucca

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1kg orange-red pumpkin
1 egg
salt
pepper
150g plain flour, plus extra for dusting
200g parmesan, grated
nutmeg, freshly grated
60g butter, melted

Method

  1. Preheat the oven to 200°C.
  2. So that the pumpkin doesn’t become too wet, it is necessary to bake it for a little while in the oven, or you could steam it until soft. The pulp should be quite dry but still soft. Cut the flesh off the skin and pass the flesh through a mouli.
  3. In a bowl, beat the egg, add salt and pepper to taste, and mix with the puréed pumpkin, flour, 150g of the Parmesan and a pinch of nutmeg. This should result in a soft and workable dough. To make the gnocchi, take a little dough at a time and roll it on a floured work surface with the palms of your hands until you have a long baton about 2cm thick. Cut this into 3cm long sections and sprinkle with extra flour so that they don’t stick together. Make the little dumplings one by one: run each one down the tines of a fork, using gently pressure, to obtain a patterned shape.
  4. The cooking is very simple. Place the gnocchi in abundant boiling salted water until you see them rising from the bottom of the pan and floating. At this stage they are cooked. Scoop them out with a slotted spoon and gently put them in a pan with the melted butter, turning to coat them well. Sprinkle with the remaining Parmesan and serve (you could fry some sage leaves in the butter first if you like).
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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