“Gnocchi di Zucca” aka pumpkin gnocchi. This is a specialty from the Friuli-Venezia Guilia region in Italy. This region is located next to Veneto and next to the Slovenian border. This is also the region where my sweet zia Livia lives. The idea of making this recipe actually came from her.
What is good about this recipe, it is very easy to make with a smashing result J The best would be to already cook the pumpkin the night before.
Ingredients: (for 4-5 people)
- 1kg pumpkin (doesn’t really matter which kind)
- 200g pecorino cheese or ricotta affumicato (not easy to find outside of Italy), but you can also do it with Parmesan cheese (depending the cheese you use, the flavor will be stonger)
- 250-300g flour
- Salt, pepper, nutmeg
- 1 egg
- 200g farm butter
- Sage leaves
- Parmesan cheese if wanted
- Peel the pumpkin and put in a pot with cold salted water.
- Once you see that it start boiling, you drain it and let it leak for a whole night (or at least 4 hours). To continue you must be sure that most of the water that is in the pumpkin is gone
- When most of the water is out of the pumpkin you flatten/puree the pumpkin with your hands and put it pumpkin in a bowl
- Add the cheese, flour, egg, salt pepper and nutmeg.
- Mix all. Now we had the gnocchi mix
- We will serve the gnocchi with Burro salvia (butter and sage) . So put the butter in a put and let is melt on low heat. Add the sage and set aside.
- For cooking the gnocchi Put a big pot of water of the heat and let I boil.
- Once it start boiling, you take an table spoon, fill it with some of the pumpkin mix. And put it in the boiling water. And continue until the bottom of the pot is full.
- When the gnocchi are floating on top of the water, this means they are ready.
- You then take them out with a skimmer , in this way you can still use the water to make more gnocchi.
- When you cooked all of the gnocchi you serve them and put some of the melted sage butter on top (and parmesan cheese if wanted)