Pumpkin Gnocchi Recipe from Italy – Gnocchi di Zucca

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Emanuela Marsura sent this recipe for Pumpkin Gnocchi from Italy and Monique in France made it and sent the photo above!

Here’s what Emanuela wrote in English followed by the Italian version of the recipe…

I prepare the pumpkin gnocchi like this: the flesh of pumpkin, 1 egg every two people, and flour 00, a little bit, just enough to dry a bit’ the dough.
I make dumplings using a teaspoon, or, if you want them bigger, with a soup spoon.

To make pumpkin dumplings: (gnocchi)

- Cook the pumpkin in the oven or boil it and drain it.
- Press the pulp well to drain it thoroughly (if you boiled it).
- Add 1 egg for every two people, a little salt and a little flour (just enough to dry the dough a bit) and mix well. [Monique said: "If the paste isn’t thick enough, it just spreads out into the water."]
The dough should not be very hard.
- Meanwhile, melt a little butter in a saucepan and fry some sage leaves in it.
- Bring salted water to a boil.  When it boils, drop little spoonfuls of the mixture into the pot. They are so small dumplings. (Many small gnocchi are thus made.) You can make gnocchi more round (than in the photo). The dumplings are more “elegant” if you use a teaspoon for making them.
– Little by little, when they rise to the surface of the water, take them out with a skimming ladle.
- Place them in pan with melted butter and sage. The butter should be melted in a pan and kept warm on a small fire. The butter should not fry. Put gnocchi, butter and sage in a dish on the stove before being served, it heats the dumplings with the Parmesan cheese. Then blend together a bit.
– When everyone is ready, stir well with wooden spoon, sprinkle a little parmesan cheese.
- Serve hot sprinkled with lots of parmesan cheese.

Here’s the recipe in Italian…

Ciao Lisa, ho trovato dove inserire il testo. Ieri parlavi del puree di zucca?
Noi facciamo il puree con le patate, il burro e il latte. Molto buono con la carne e il sugo, o con la carne sulla brace: ai bambini e bambine piace fin da piccoli.
Noi usiamo latte fresco, ma forse si può trovare latte condensato. Io l’ho assaggiato l’ultima volta, nel 2009, quando sono andata dai miei parenti in Inghilterra. Posso io usare latte fresco?
Ti scriverò la ricetta della pinza.
Per i gnocchi di zucca si fan così:
– cuocere la zucca in forno o lessarla e sgocciolarla
– schiacciare bene la polpa
– aggiungere 1 uovo ogni due persone, un poco di sale e impastare bene L’impasto non deve essere molto duro.
– sciogliere in una casseruola poco burro e poi rosolare alcune foglie di salvia
– scaldare dell’acqua salata in una pentola, quando bolle versare l’impasto poco per volta con un cucchiaino. Si formano così piccoli gnocchi.
– a mano, a mano che vengono a galla scolarli con un ramaiolo
– deporli nella casseruola con burr fuso e salvia.
– quando tutti sono pronti, girare bene con il mestolo, cospargere di poco formaggio grana.
– servire caldi cosparsi con molto formaggio grana.
E buon appetito. Mi piacciono molto, se non si é capito. Ciao a tutti

Many thanks to Emanuela Marsura for sending this recipe and to Monique Palomares for the photo. Grazie!

And as my grandparents used to say, "Mangia!"

-Mama Lisa

This article was posted on Tuesday, February 23rd, 2010 at 10:58 am and is filed under Countries & Cultures, Cuisine, Italian, Italian Cuisine, Italy, Languages, Main Course, Pumpkin Gnocchi, Recipes of the World. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

2 Responses to “Pumpkin Gnocchi Recipe from Italy – Gnocchi di Zucca”

  1. emanuela Says:

    * Thank to your friend Monique.
    The picture is a little dark, but the dumplings are seen.
    You can make gnocchi more rounds. I forgot to say that the dumplings are more “elegant” if we use a tea spoon for making them.
    * Do not fry the butter and sage , but melt over low heat.
    You can keep the butter warm over a low fire.
    The pyrex with gnocchi, butter and sage is put on the stove before being served, they heat the dumplings with a little Parmesan cheese and blend together a bit.
    Bye

  2. Lisa Says:

    Thanks Emanuela! I can’t wait to try this recipe!

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