Gnocchi alla zucca (pumpkin gnocchi) - Lombardia
Prep time
Cook time
Total time
Categories: Vegetarian, Gluten free *substitute polenta for flour, Dairy free*substitute olive oil for butter
Pumpkin gnocchi are common in the north of Italy, particularly Lombardy. Crushed amaretti can be used to substitute some of the flour as they would do in Cremona. Instead of sage, a crushed garlic clove and a branch of rosemary may be added to the butter as it would be cooked in Brescia. In Friuli, some cheese would be added to the gnocchi dough and they would be baked al gratin in the oven with breadcrumbs, cheese, malted butter and sage.
The key to this recipe is keeping the gnocchi light and this is achieved by adding as little flour as possible and removing moisture from the potatoes and pumpkin by cooking them in the oven. Roasting also concentrates the flavours of the pumpkin and potato and none of the nutrients are lost as they would be if they were boiled. If you want to add crushed amaretti biscuits to the gnocchi, add 10 to 20 grams (depending on your taste) to the dough and deduct and equivalent amount of flour.
Pumpkin gnocchi are common in the north of Italy, particularly Lombardy. Crushed amaretti can be used to substitute some of the flour as they would do in Cremona. Instead of sage, a crushed garlic clove and a branch of rosemary may be added to the butter as it would be cooked in Brescia. In Friuli, some cheese would be added to the gnocchi dough and they would be baked al gratin in the oven with breadcrumbs, cheese, malted butter and sage.
The key to this recipe is keeping the gnocchi light and this is achieved by adding as little flour as possible and removing moisture from the potatoes and pumpkin by cooking them in the oven. Roasting also concentrates the flavours of the pumpkin and potato and none of the nutrients are lost as they would be if they were boiled. If you want to add crushed amaretti biscuits to the gnocchi, add 10 to 20 grams (depending on your taste) to the dough and deduct and equivalent amount of flour.
Author: Woo Wei-Duan
Recipe type: First Course (Primo)
Cuisine: Lombardia
Serves: 4
Ingredients
- 550 grams pumpkin, skin and seeds removed and cut to 1 cm dice
- 700 grams potatoes, preferably a yellow variety
- 160 gramsbutter
- 1 egg
- 180 grams 00 flour(can use plain flour or cake flour) (can substitute 10-20 grams of flour with crushed amaretti biscuits)
- 1 pinch nutmeg
- 6 sage leaves, rinsed and dried (can substitute 1 branch of rosemary and 1 crushed garlic clove)
- Grana Padanocheese, finely grated for serving (can substitute Parmigiano-Reggiano)
- Sea salt
Instructions
- Preheat the oven to 180C. Grease a baking sheet with a neutral flavoured oil and add the diced pumpkin. Bake the pumpkin for 30 minutes until soft. You should end up with 360 grams of pumpkin.
- At the same time, prick the potatoes all over with a fork and bake them on a greased baking tray for an hour or until soft. When cool enough to handle, remove the skin. You should end up with 360 grams of potato.
- Puree the pumpkin and the potato together either using a ricer, food mill or masher.
- Add 10 grams of the butter, the egg, flour, nutmeg and salt to taste.
- Gently mix the ingredients together using your hands to make sure it is well mixed. Be careful not to overmix as you do not want to form gluten strands which will toughen the gnocchi.
- Flour a work surface (preferably wood) and flour your hands. Break off a piece of the dough and roll it into a cylinder about 1.5 cm in diameter. Cut into pieces about 2 cm in length.
- Roll the pieces down a floured, wooden grooved board or off the back of a fork's tines to form grooves in the surface of the gnocchi. These grooves will hold the sauce.
- Bring a large pot of salted water to boil and add the gnocchi to the water. Cook until they float. You may need to give a little stir in case any are stuck to the bottom.
- Meanwhile, heat a large frying pan over medium heat with the butter and sage in it. When the butter has melted, let the sage cook for 1 minute and turn off the heat.
- As the gnocchi float, remove the floating gnocchi using a slotted spoon and place in the saucepan with the butter and sage. Toss to coat the gnocchi and cook for 2 more minutes.
- Serve with grated Grana Padano cheese.
Recipe by Living a Life in Colour at https://www.livingalifeincolour.com/recipes/gnocchi-alla-zucca-pumpkin-gnocchi-lombardia/