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Gnocchi di zucca
Pumpkin gnocchi
Gnocchi di zucca: Veneto and Lombardy pumpkin gnocchi with brown butter and sage
ItalianWhen the dense, sweet pumpkins come in from the fields around Mantua and Chioggia in October, families turn them into soft orange gnocchi, served with brown butter, sage and a heap of grated cheese. They are rustic and irregular, often shaped with two spoons rather than rolled on a board. Roasting the pumpkin instead of boiling it keeps it dry and full of flavour. Parmigiano is made with animal rennet; a vegetarian hard cheese works well. Chef's tip: add flour a little at a time and stop when the dough just holds; too much makes gnocchi that taste of flour and bounce like rubber.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the gnocchi
- 2 ¼ lb dense orange pumpkin or butternut squashpeeled, seeded, in chunks
- 7 oz plain flourplus extra for dusting
- 1 egg
- 1 ⅜ oz Parmigiano Reggiano or a vegetarian hard cheesegrated, plus extra to serve
- 1 pinch nutmeg
- 1 tsp saltplus extra for the water
For the sauce
- 2 ½ oz butter
- 10 sage leaves
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Method
0/6 doneStep 1: Heat the oven to 400°F (350°F fan). Roast 2 ¼ lb dense orange pumpkin or butternut squash on a lined tray for 35–40 minutes, until very soft and a little dry at the edges.
40 minStep 2: Mash or press through a ricer and leave in a sieve for 10 minutes to let steam and moisture escape. You should have about 500 g of thick purée.
10 minStep 3: Mix the purée with 1 egg, 1 ⅜ oz Parmigiano Reggiano or a vegetarian hard cheese, 1 pinch nutmeg and 1 tsp salt, then add 7 oz plain flour a little at a time until you have a soft, slightly sticky dough. Common mistake: kneading like bread dough; work it briefly or it gets tough.
Step 4: Dust a board with flour. Roll the dough into ropes 2 cm thick and cut into 2 cm pieces, or shape spoonfuls with two wet teaspoons.
Step 5: Cook in batches in gently boiling salted water for 2–3 minutes, until they float, and lift out with a slotted spoon.
10 minStep 6: Melt 2 ½ oz butter with 10 sage leaves and cook for 3 minutes, until the butter smells nutty and turns hazelnut brown. Toss the gnocchi in it and serve with more cheese.
3 min
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 13 g
- Carbs
- 62 g
- Fat
- 17 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gnocchi di zucca take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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