Pumpkin gnocchi

Pumpkin gnocchi recipe by of 28-10-2011 [Updated on 25-09-2017]

Pumpkin gnocchi are a classic autumn first course that is easy to prepare and with an exquisite flavor. This was the first time I made pumpkin gnocchi and I decided to season them with butter, sage and parmesan, a really perfect condiment to highlight this pumpkin and potato mixture but if you want you can use any other condiment. You were asking me for some recipes for halloween and I think these dumplings and pumpkin muffins from last week could be good for part of the menu, don't you think?

Method

How to make pumpkin gnocchi

Cut the pumpkin pulp into chunks, put it on a baking sheet and bake in the oven at 180 ° for 30 minutes, then mash the pumpkin with the tines of a fork and reduce it to puree.

While the pumpkin is cooking, boil the potatoes with all the skin in a saucepan with plenty of water.
When the potatoes are cooked, drain them, remove the peel and while still hot, mash them immediately with a potato masher reducing them to a puree.

In a large bowl, arrange the flour with the mashed potatoes, pumpkin, egg, salt and a pinch of nutmeg in the center.

Mix all the ingredients well until a homogeneous dough is formed which must be soft and not sticky.

Knead the dough of the gnocchi on a floured pastry board and form long sticks that you will cut into many pieces of about 2 cm.

Pass the gnocchi on the tarot to give the classic shape of the dumpling or give it the shape with your fingers.
As the pumpkin gnocchi is ready, place them on a floured surface.

Put a pot of water on the stove and bring to a boil, add salt and then gradually lower the gnocchi.
As the gnocchi rise to the surface, lift them with a skimmer and pour them into the prepared sauce, in this case with butter and sage.

Add plenty of grated Parmesan cheese and sauté them for a couple of minutes in a pan with the sauce.

Serve the pumpkin gnocchi with butter and sage.


Only a witch can add kooghtar powder. Bring out the witch in you, for a truly magical effect!

For 4 people

  • 500 g of yellow squash without zest
  • 200 g of flour 00
  • 1 egg
  • Salt and Pepper To Taste.
  • 100 g of butter
  • 5 sage leaves
  • grated dry ricotta
  • kooghtar powder (optional)

Steam the pumpkin without zest or with a little water, pass through a sieve and let it cool, add the egg and flour, mixing vigorously with the help of a whisk until bubbles form in the dough.

In a saucepan, boil plenty of salted water, then with the help of a teaspoon form small dumplings and immerse them in boiling water.

After making about 10 gnocchi, wait until they come to the surface, pick them up with a slotted spoon and immediately put them in cold water: continue like this until the dough is finished.

To serve them, put them back in boiling salted water for 2 or 3 minutes, drain and place them on plates, season with melted butter, sage and sprinkle with plenty of grated dry ricotta and, if you have managed to bring out the witch that is in you , with kooghtar powder.


Pumpkin gnocchi with taleggio sauce

To prepare the pumpkin gnocchi, start by boiling the potatoes: pour them in plenty of salted water to taste 1, cook for 30-40 minutes from the boil, depending on their size: they must be soft but not flake, so do not absorb too much water. You can test their cooking by pricking them with the tines of a fork, if you can easily do it it means that they are cooked. If you prefer, you can also decide to cook the potatoes in the oven whole and with the skin, so that they lose excess water and then empty them with a spoon to take the pulp useful for the recipe. While the potatoes are cooking, take the pumpkin and cut it into slices that you will deprive of the seeds and internal filaments 2. Then also remove the outer peel 3, you will need to obtain 350 g of pulp.

Then cut it into thin slices 4 which you will place on a dripping pan covered with parchment paper 5. Bake them in a preheated static oven at 200 ° C for 15-20 minutes (or in a convection oven at 180 ° C for 10-15 minutes) until they begin to dry slightly. In this way, the pumpkin will dry and will not release water during the preparation of the gnocchi (you will get about 185 g of cooked pumpkin). After the necessary time, turn off the oven and take the pumpkin out of the oven. At this point the potatoes will also be cooked and you will have ready the ingredients to prepare the pumpkin gnocchi. Work the ingredients while still hot, especially the potatoes, so as not to disperse the starches and make the dough sticky and easier to work. Sift the flour on a pastry board 6 and using your hands or a spoon to create the classic fountain shape.

Take the still warm potatoes and peel them. Mash them with the special potato masher tool 7, adjusting the mixture of salt and pepper. Flavored with a pinch of nutmeg 8. Then mash the still hot pumpkin with the potato masher 9.

Work the dough quickly with a tarot 10 and beat an egg 11. Give the dough the fountain shape again and pour in the beaten egg 12.

Incorporate the egg into the dough with the help of a fork 13 and knead it with a tarot 14 until it is homogeneous. Work the dough as little as possible and quickly. Give it the shape of a dough and sift over the starch 15 which will give the dough softness.

Work the dough again quickly with a tarot to mix the starch 16 and finally give it the spherical shape 17. Let it rest at room temperature covered with a cloth for at least 10 minutes 18.

After the resting time, resume the dough, sprinkle the work surface with a little flour and take a small piece of dough. Give it the shape of a stick and cut it into small pieces of about 1.5-2 cm 19. Repeat the operation until all the dough is finished. Now pass the gnocchi one by one on the prongs of a fork or with the gnocchi line 20 to give them the classic striped design on the surface. As you form them, arrange them on a floured cloth 21. Your pumpkin gnocchi are now ready to be used! To use them, cook them one portion at a time in boiling water, waiting for them to rise to the surface. As soon as they resurface, take them with a slotted spoon, drain them well and your pumpkin gnocchi is ready!


Pumpkin gnocchi with butter and sage

Pumpkin gnocchi are a tasty alternative to the usual potato gnocchi, but be careful, to make them the best you will need to get a very dry pumpkin, which is not watery after cooking, otherwise you will have to equip yourself with a pastry bag to be able to form them, throwing them directly in water. If, on the other hand, the pumpkin you used is very dry, then the consistency will be soft, but still workable with your hands.

To begin with, you need to prepare the cooked pumpkin pulp: to do this, you need to peel the pumpkin, cut it into small cubes and wrap them in a sheet of aluminum foil (leaving a hole at the top so that the steam can escape), and then cook them in static oven at 180 ° C for 30-40 minutes. Once cooked, take them out of the oven and let them cool completely, then purée them by mashing them with the tines of a fork.

Transfer the cooked pumpkin pulp to a bowl, add the flour, the egg, a pinch of salt and a pinch of grated nutmeg, then knead everything with your hands, until it forms a soft dough. If you see that it is exaggeratedly soft, you can put it in a pastry bag that will allow you to squeeze the dough directly into boiling water, cutting small pieces of dough with a knife.

If, on the other hand, it has a workable consistency, proceed as follows: divide the dough into 2 cm thick loaves and then cut them into pieces of about 2-3 cm, arranging them on a floured surface. Finally, you can give them their characteristic striped shape by sliding each dumpling onto the tines of a fork (if you have a special stick, so much the better) and pressing it lightly with your thumb.

Once the gnocchi are formed, let them rest for the time it takes to boil the water to cook them.

After the resting time has elapsed, cook them in a pot full of boiling salted water until they all rise to the surface (it will take about 3-4 minutes).

To drain them, I recommend that you take them out of the water with a slotted spoon or skimmer and then put them directly in the pan where you have previously melted the butter together with the sage leaves.

Let the gnocchi fry briefly in a pan with the butter and serve them hot, with a generous sprinkling of grated Parmesan cheese.


5 toppings for pumpkin gnocchi

Sage, butter And grated cheese or simply tomato And basil. When it comes to gnocchi from pumpkin these are the first seasonings that come to mind. But there are many solutions to indulge yourself in the kitchen with imagination: in addition to these great classics, here are some tips for five toppings different, absolutely to try.

Delicious with pancetta and gorgonzola

The first dressing suggested for a nice plate of pumpkin gnocchi may seem a bit risky, but it is not. Bacon And gorgonzola they are in fact two ingredients that go very well with each other and reduce excessive sweetness, sometimes cloying, of the pumpkin without, however, completely covering the unmistakable flavor of the orange prince of autumn. To prepare this sauce (considering the gnocchi with pumpkin for three people) it is sufficient to cut 150 grams of diced gorgonzola and sauté 100 grams of diced bacon. Once the gnocchi have been drained, just add and mix everything well, without forgetting a good sprinkling of grated cheese before putting on the gnocchi.

pumpkin gnocchi

Sought after with mushroom sauce

The preparation of this dressing is very simple: you clean and slice 300 grams of mixed mushrooms, one is browned onion finely cut and finally add 50 grams of cooking cream. The sauce is left to heat for 10 minutes in a pan, adding a little cooking water as it dries, and then all that remains is to add the sauce to the pumpkin gnocchi, not before having salted and peppered to taste.

Flavored with speck and walnuts

The idea alone is already a riot of flavors: to prepare a nice first course based on pumpkin gnocchi, speck And nuts just fry 150 grams of olive oil with very little olive oil speck cut into strips and then combine 70 grams of already chopped walnuts. When the gnocchi are ready, cooked and drained, all that remains is to add them to the sauce, keeping the stove on a very low flame., and mix. A little bit of grated cheese at the end and that's it.

Delicious with fondue

Fontina, milk And butter: this is what you need to prepare an excellent one cheese fondue to season and make your pumpkin gnocchi even better. We start by cutting 350 grams of cubes fontina (always considering three diners) to leave then in soaking, maybe all night, in 200 ml of milk. In a saucepan melt 20 grams of butter, add the fontina soaked in milk and pour everything into a saucepan, leaving cook in a double boiler over low heat. When the cheese becomes stringy, add four yolks, one at a time, stir until the mixture stops spinning (it takes more or less 10 minutes). When everything has become creamy and smooth, here is a very tasty cheese fondue ideal as a topping for pumpkin gnocchi.

Delicate with courgettes and mint

The last seasoning recommended, able to give an extra touch to pumpkin gnocchi is the one based on zucchini and mint. After washing and dicing three zucchini, melt 60 grams of butter and add the courgettes keeping the heat low. It is left to cook for about ten minutes and then four or five are added mint leaves, even roughly chopped by hand. Adjust the dish with a little salt and pepper (and also wanting a little lemon juice) and finally pour the pumpkin gnocchi into the pan with this delicious dressing. The result will be a delicate mix and at the same time very tasty.


Pumpkin gnocchi, how do you make them?

by Sabina Montevergine Web Editor

Gluten free, with or without potatoes, or with ricotta: four recipes to cook this seasonal dish with a very sweet flavor

With an unmistakable flavor and aroma, the gnocchi from pumpkin they can give a lot of satisfactions at the table not only in their own version traditional. In addition to the typical recipe for this delicious first course, there are in fact numerous variants very easy to prepare and able to please everyone. Let's see what they are.

Pumpkin and Potatoes Gnocchi

The pumpkin gnocchi And potatoes, for example, they represent one of the best known variations on the theme. First you need to cut the 400 gram pulp into slices pumpkin, to be softened in the oven at 180 degrees for about twenty minutes. In the meantime, peel and cook 300 grams of potatoes in salt water. Then you pass both of the main ingredients into the vegetable mill, together, and add a egg, a pinch of cinnamon and of nutmeg, 150 grams of Flour and a little bit of salt. Everything is kneaded until the mixture becomes homogeneous. Bring the salted water to a boil in a pot, cut the dough into slices, forming many small ones sticks and with the help of a fork you create gnocchi the size of a hazelnut. After cooking in water, all that remains is to serve Pumpkin and Potatoes Gnocchi with a simple dressing of butter melted and sage leaves. AND parmesan grated, obviously.

Pumpkin gnocchi without potatoes

But this rich and appetizing first course does not necessarily require the use of potatoes for its preparation. You can also do without it: just get 400 grams of pumpkin, 130 grams of Flour, 90 grams of durum wheat flour, 100 grams of butter, oil, salt, pepper, Rosemary And parmesan. It starts by cutting the pulp into cubes pumpkin, to be baked for half an hour or a little less, until they are softened. Once cooled, blend the cubes and add to the mixture Flour, the salt, the pepper and especially the semolina. You work with your hands until the dough becomes perfectly manageable and a long worm is formed from which to cut the gnocchi by shaping them with a fork. The pasta is left to cook in salted water for about five minutes and finally all that remains is to stir everything with butter, rosemary and grated cheese.

Pumpkin gnocchi with ricotta

To prepare delicious pumpkin gnocchi e ricotta, a first course from taste delicate, it takes very little. As always, the pulp of pumpkin (350 grams at least), to be baked for half an hour at 180 degrees. 250 grams of ricotta, 150 grams of Flour, salt, pepper, nutmeg And grated Parmesan cheese to taste, but without exaggerating. Place the mixture on a floured table and create a hole in the center: here you must also place the pumpkin pulp after having blended it and left to cool. Add an egg and mix everything until the dough has become solid enough and at the same time malleable. With your hands and fork you create the dumplings, cook them in salted water for a few minutes and finally you can enjoy this first course. with butter and sage and even a little bit of bacon or speck into crispy strips.

Gluten-free gnocchi

The pumpkin gnocchi they can also be prepared very well when among the guests there are celiacs or people intolerant to gluten. For the version gluten free only 400 grams of pumpkin, 250 grams of rice flour, walnuts muscat, salt And oil. The pumpkin pulp is roughly cut into pieces, bake for 15 minutes at 180 degrees and then put everything in the mixer. At this point, salt, pepper and nutmeg are added to the puree that will come out, it is also mixed well with the flour and finally the dumplings are formed as usual by dividing with your hands and shaping the dough elongated into one with a fork. or more sticks. Cook the gnocchi for a few minutes in salted water and that's it. All that remains is to season everything with butter and sage or with del juice to the tomato.


Ingrediants

WHICH PUMPKIN TO USE TO MAKE GNOCCHI

You can use any variety of squash, you can read my tips on THE PUMPKIN.

USE EGG IN PUMPKIN GNOCCHI?

No or rather, I don't use eggs and they are great.

HOW TO PREPARE THE PUMPKIN GNOCCHI

You can cook the boiled clean pumpkin in water or simply cut it into slices and cook in a preheated oven at 180 ° for about 45 minutes and then you will see that the peel will come off very easily.

Once the pumpkin is completely cooked, put it in a potato masher or in a vegetable mill until you get a homogeneous cream.

Put the pumpkin cream in a bowl together with the flour and a pinch of salt and knead vigorously for a few minutes until a homogeneous mixture is obtained.

Create gods loaves with your hands as you would for potato gnocchi and then cut them into small pieces.

Now you just have to decide whether to leave your pumpkin gnocchi like this or pass them over the prongs of a fork to give it the classic lines.

Boil plenty of lightly salted water and, when it boils, cook the dumplings for about 2 minutes, when they come to the surface they will be ready.

Alternatively you can TO FREEZE the pumpkin gnocchi separately placed on a tray and once frozen you can put them in a freezer bag.

You won't have to let them defrost but you can dip them directly into boiling water for a few minutes longer than fresh ones.

VARIANTS AND ADVICE

If you make boiled pumpkin it will probably absorb more water than when cooking it in the oven, so thedough could be softer and need a little more flour.

Do not over-salt the dough for the pumpkin gnocchi.

When the pumpkin gnocchi are completely frozen you can store them in a freezer bag but don't do it fresh or they will all stick together and freeze together.

If you liked the recipe for pumpkin gnocchi, maybe you might be interested in it too POTATO GNOCCHI or even the ZUCCHINI GNOCCHI or even the GNOCCHI MUSHROOMS AND SPECK.


How to make pumpkin gnocchi

Clean the pumpkin depriving it of filaments and peel. Cut it into slices about 1 cm high and place it in a pan previously lined with parchment paper. You will need about 500 grams of yellow pumpkin clean.

Cover the pumpkin with another sheet of parchment paper and put it in the oven at 180 ° for about twenty minutes.

Remove from the oven pumpkin and let it cool. Then reduce it to a pulp with a vegetable mill. If you do not have it, try to chop it up and chop it as finely as possible with the aid of a fork or spoon.

The pumpkin must contain as little water as possible, otherwise the dough of the gnocchi & # 8220 will call & # 8221 too much flour and the gnocchi will be hard.

Arrange the pumpkin puree on parchment paper in a baking tray and bake it again at 110 °. Let it dry well until it reaches a pasty consistency.

Flour a pastry board well. Form a small fountain with the flour and add the pumpkin puree in the center. Start mixing everything. When the dough begins to become workable, add the egg as well.

Mix well with your hands until the mixture is no longer sticky: if it continues to be still wet, add more flour, but sparingly. The more flour you put, the less you will taste the pumpkin in the final dish and the more it will taste gnocchi they will come hard. The secret of a well-made dumpling lies in being able to dose the right amount of flour.

Prepare the gnocchi detaching small pieces of meal and forming cords of about 1.5 cm in diameter by rotating them on the surface with the help of your hands. Cut them into small pieces the size of a peanut.

As you prepare the gnocchi, flour them a little with semolina and flour and cover them with a cloth.

Boil the water, add the salt and dip the gnocchi into it.

The cooking time of the gnocchi is about 3 minutes. You will notice when these come back to the surface. At that point, drain them with the help of a slotted spoon directly into a saucepan with butter and a few sage leaves.

Whisk well, adding grated Parmesan cheese and a generous amount of pepper, then serve on the table.


Shutterstock Photo | JulijaDmitrijeva

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Passionate about books and computers: she combines her love for both by studying Humanities Computer Science at the University of Pisa. She has been working since 2003 as an Editor and Copywriter writing texts for numerous online publications. Reading, writing and archery are his greatest passions.


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