Gnocchi di Zucca Recipe: A Delicious Taste of Italy

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Gnocchi di Zucca

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Course Main Course

Cuisine Italian

Equipment

• Mixing bowl, potato masher, fork, pot, colander, baking sheet

Ingredients

  

• For the Gnocchi:
• 1 medium pumpkin about 2 pounds
• 2 cups all-purpose flour plus extra for dusting
• 1 large egg
• ½ teaspoon salt
• Pinch of nutmeg optional
• For the Sauce:
• 4 tablespoons butter
• 10 fresh sage leaves
• Grated Parmesan cheese for serving
• Salt and pepper to taste

Instructions

 

• Prepare the Pumpkin
• Preheat your oven to 400°F (200°C).
• Cut the pumpkin in half and remove the seeds and strings.
• Place the halves cut side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender. Let it cool, then scoop out the flesh.
• Make the Dough
• In a mixing bowl, combine the pumpkin flesh, egg, and salt. Mix until smooth.
• Gradually add the flour, one cup at a time, until a soft dough forms. You may need more or less flour, depending on the moisture of the pumpkin.
• Knead gently on a floured surface until the dough is smooth but not sticky.
• Shape the Gnocchi
• Divide the dough into small sections. Roll each section into a long rope about ½ inch thick.
• Cut the rope into 1-inch pieces and shape each piece with a fork to create the classic gnocchi ridges. This helps sauce adhere better.
• Cook the Gnocchi
• Bring a large pot of salted water to a boil.
• Gently drop the gnocchi into the boiling water. Once they float to the surface (about 2-3 minutes), they are ready. Use a slotted spoon to remove them and place them in a colander.
• Prepare the Sauce
• In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until they become crispy and the butter is slightly browned.
• Toss the cooked gnocchi in the butter and sage sauce, ensuring they are well coated. Season with salt and pepper to taste.
• Serve
• Plate the gnocchi and sprinkle with grated Parmesan cheese. Enjoy!

Notes on What to Expect

When making Gnocchi di Zucca, expect a lovely blend of pumpkin sweetness and a delicate texture. The buttery sage sauce adds a rich flavor that perfectly complements the gnocchi. This dish is a wonderful introduction to Italian cooking that’s both enjoyable to prepare and to eat.

Meal Facts

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour
• Ease of Cooking: Moderate
• Servings: 4
• Calories per Serving: Approximately 300 kcal
• Cost of Ingredients: $10-$15 (depending on local prices)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Mixing bowl, potato masher, fork, pot, colander, baking sheet.  Check out the right equipment and Ingredients that you need for making Gnocchi di Zucca  here

Ingredients

• For the Gnocchi:
  • 1 medium pumpkin (about 2 pounds)
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 large egg
  • ½ teaspoon salt
  • Pinch of nutmeg (optional)
• For the Sauce:
  • 4 tablespoons butter
  • 10 fresh sage leaves
  • Grated Parmesan cheese for serving
  • Salt and pepper to taste
  •   Check out the right equipment and Ingredients that you need for making Gnocchi di Zucca  here

Instructions

1. Prepare the Pumpkin

• Preheat your oven to 400°F (200°C).
• Cut the pumpkin in half and remove the seeds and strings.
• Place the halves cut side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender. Let it cool, then scoop out the flesh.

2. Make the Dough

• In a mixing bowl, combine the pumpkin flesh, egg, and salt. Mix until smooth.
• Gradually add the flour, one cup at a time, until a soft dough forms. You may need more or less flour, depending on the moisture of the pumpkin.
• Knead gently on a floured surface until the dough is smooth but not sticky.

3. Shape the Gnocchi

• Divide the dough into small sections. Roll each section into a long rope about ½ inch thick.
• Cut the rope into 1-inch pieces and shape each piece with a fork to create the classic gnocchi ridges. This helps sauce adhere better.

4. Cook the Gnocchi

• Bring a large pot of salted water to a boil.
• Gently drop the gnocchi into the boiling water. Once they float to the surface (about 2-3 minutes), they are ready. Use a slotted spoon to remove them and place them in a colander.

5. Prepare the Sauce

• In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until they become crispy and the butter is slightly browned.
• Toss the cooked gnocchi in the butter and sage sauce, ensuring they are well coated. Season with salt and pepper to taste.

6. Serve

• Plate the gnocchi and sprinkle with grated Parmesan cheese. Enjoy!

Variations

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Replace butter with olive oil or a dairy-free alternative.
• Herb-Infused: Add herbs like thyme or rosemary for a different flavor profile.
•   Check out the right equipment and Ingredients that you need for making Gnocchi di Zucca  here

Tips & Substitutions

• Pumpkin: Fresh pumpkin is ideal, but you can also use canned pumpkin puree. If using canned, reduce the flour slightly.
• Storing: Cooked gnocchi can be frozen for later use. Just ensure they are spread out on a baking sheet to avoid sticking before transferring to a freezer bag.
• Serving Suggestions: This dish pairs wonderfully with a simple arugula salad or sautéed vegetables.

Nutritional Information (per serving)

• Calories: 300 kcal
• Protein: 9g
• Fat: 10g
• Carbohydrates: 45g
• Fiber: 2g

Troubleshooting Tips

• Dough Too Sticky? Add more flour, a little at a time, until it reaches the desired consistency.
• Gnocchi Not Holding Shape? Ensure you are using the right amount of flour; too much moisture can cause the gnocchi to fall apart.

Now that you have all the details, it’s time to gather your ingredients and get cooking. This gnocchi will surely become a favorite! Enjoy every bite!