The pumpkin gnocchi They are a very rich and healthy alternative to enjoy this typical dish of Italian cuisine. Unlike the traditional recipe, these pumpkin gnocchi do not have potatoes, but they are just as tender and delicious. In addition, they maintain the orange color so characteristic of the vegetable. For this recipe we have used cubutia squash, a variety of squash of Japanese origin that is usually much drier and more flavorful. This will benefit you when cooking the gnocchi as it will not require adding more flour than necessary.
On the 29th of each month, Argentine families prepare these gnocchi dishes in their different versions, a tradition that dates back many decades. The legend says that an envelope with money should be placed under the plate as a symbol of good wishes, to bring prosperity to the family. Do you dare to prepare the pumpkin gnocchi this 29th? Keep reading this step-by-step recipe from Free Recipes to discover how to make pumpkin gnocchi, simple and delicious.
Very low difficulty
Ingredients to make pumpkin gnocchi:
How to make pumpkin gnocchi:
Preheat the oven to medium temperature, about 180 ºC. Cut the squash in half, remove the seeds and set them aside. Wrap the pumpkin pieces in aluminum foil and bake for 1 hour until well browned.
First thing’s first! We are going to cut the pumpkin in half, we remove the seeds (Be careful! Don’t throw them away!) We salt it (I use coarse salt) a half of onion and cover with aluminum. DATA! If you put it in the oven, you avoid excess liquid when kneading, and do not overdo it.
Once the pumpkin is cooked, remove the aluminum that covered it and let it cool.
With the help of a fork, crumble the cooked pumpkin until you get a puree. Season it with pepper, a pinch of curry and a touch of turmeric. Also add the egg, stir well and reserve.
Trick: You can also prepare pumpkin and potato gnocchi. To do this, use the same proportion of pumpkin and boiled potato when you prepare the puree.
To prepare the dough for the cabbage squash gnocchi, place the flour on a clean surface and form a crown. Pour the pumpkin puree in the center and go kneading little by little for several minutes, incorporating both ingredients well. When your dough is ready, cut it into 4 portions and reserve.
If you prefer a healthier option, you can choose to prepare the pumpkin gnocchi with whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid than normal, so 300 grams will be more than enough.
Sprinkle some flour on your work surface. Roll the dough portions into long, thin rolls to shape your pumpkin gnocchi. Cut these rolls into small pieces 1 to 2 fingers long. With the help of a fork, flatten the balls that have remained slightly. Once the gnocchi are ready, reserve in the fridge so that they acquire consistency.
Boil the tomatoes for 5 minutes. First, remove the stem, and then make a cross with the help of a knife on top.
While the tomatoes are boiling, prepare the gnocchi sauce. Starts sautéing the onion in a pan cut into small pieces.
Next, peel the boiled tomatoes and cut them into cubes. Add them to the pan with the onion sautéed and add a pinch of sugar to reduce the acidity of the tomato. Cook over medium heat until the tomato begins to reduce.
Prepare a pot with plenty of water and salt to boil the pumpkin gnocchi. With 2 or 3 minutes of cooking will be enough. You will know that they are cooked when they rise to the surface of the water and are floating.
Add the boiled gnocchi to the sauce pan. Also add a little cooking water to give creaminess and prevent them from drying out. Stir for a minute and remove from heat.
You already have your pumpkin gnocchi ready! Serve the dish with olives and some green basil, rosemary, thyme or oregano leaves.
If you liked the recipe for Pumpkin gnocchi, we suggest you enter our category of Gnocchi Recipes. You can also visit a selection of the best Italian recipes.
Other gnocchi sauces
The pumpkin gnocchi recipe is very versatile, since it supports many different flavors, so you can use any seasoning of your choice. Here are some suggestions of our best sauces for gnocchi: