How to Make PUMPKIN GNOCCHI Like an Italian

By Vincenzo's Plate · 60 min

Ingredients

Instructions

1. Remove the stem and seeds from the pumpkin, then peel it.
2. Cut the pumpkin into slices, then halve each slice.
3. Preheat the oven to 180 °C / 356 °F. Lay the pumpkin pieces on a baking sheet lined with parchment paper.
4. Bake for 40 minutes, then let cool.
5. Put 250 g (8.8 oz) of 00 flour in a large bowl. Mash the roasted pumpkin into the flour a few pieces at a time.
6. Add 3 tablespoons of Pecorino Romano and the egg. Mix until the dough turns orange and starts to form.
7. Transfer the dough to the counter and knead until all the flour is absorbed and it forms a smooth ball.
8. Return the dough to the bowl, cover, and rest for 10 minutes.
9. Line a tray with baking paper. Flatten the dough on a floured surface into a thick disc, then roll it out with a rolling pin, turning it 180° between passes, until it is stretched.
10. Cut the dough into 1-inch strips, flour the top, then roll each strip and cut it into bite-sized gnocchi. Place them on the lined tray and dust with flour.
11. Bring 5 L of water to a boil in a large pot. Once boiling, add 1 tablespoon of rock salt.
12. Melt 80 g (2.8 oz) butter in a frypan over medium heat. Add the sage, whole or torn, and cook for 3-4 minutes, stirring, until the butter is infused (lower the heat if it burns).
13. Cook the gnocchi until they float to the surface, longer if you prefer a softer texture.
14. Drain the gnocchi, reserving a mug of pasta water. Add the gnocchi to the butter sauce with 2 tablespoons of reserved pasta water and toss gently until well coated.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

EggCheesePecorino cheesePumpkin