{"id":28799,"date":"2023-01-17T15:55:06","date_gmt":"2023-01-17T15:55:06","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/homemade-pumpkin-gnocchi\/"},"modified":"2023-01-17T15:55:06","modified_gmt":"2023-01-17T15:55:06","slug":"homemade-pumpkin-gnocchi","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/pasta\/homemade-pumpkin-gnocchi\/","title":{"rendered":"Homemade pumpkin gnocchi"},"content":{"rendered":"


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Homemade pumpkin gnocchi<\/h1>\n

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Do you have one delicate pumpkin<\/strong> in the pantry and want to find a fancier way to use it? Are you inspired for Sunday lunch? This is definitely the recipe for you! The pumpkin gnocchi<\/strong> they are delicate, tasty and easy to make, with just a few ingredients, yes they cook in a few minutes<\/strong> and they lend themselves to being seasoned in so many different ways! Pumpkin gnocchi are less caloric than classic potato gnocchi and also contain vitamins and carotene. You can cook them in boiling water and then saut\u00e9 them with butter and sage, or season them with meat sauce. They are great though topped with gorgonzola<\/strong> and walnuts or with a sauce based on vegetables or mushrooms. Pumpkin gnocchi are ideal to serve during a dinner with friends and will make you look great with their goodness and softness!<\/p>\n

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<\/i> Ingredients for 4 people<\/i><\/h3>\n
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  • <\/i> Potatoes: 500g<\/li>\n
  • <\/i> Delicate pumpkin: 500 g raw with peel, 350 g already cooked without peel<\/li>\n
  • <\/i> Flour 00: 200 g<\/li>\n
  • <\/i> Potato starch: 50 g<\/li>\n
  • <\/i> Eggs: 1<\/li>\n
  • <\/i> Nutmeg: 1 pinch<\/li>\n<\/ul>\n<\/div>\n
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    • <\/i> Preparation: 50 minutes<\/i><\/li>\n
    • <\/i> Cooking: 10 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour<\/i><\/li>\n
    • <\/i> Calories: 186 calories\/100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
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      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Wash the potatoes thoroughly under running water. Place them in a pot with water and boil them for 35-40 minutes from the boil, until they are soft. <\/p>\n\n

      2<\/span><\/p>\n

      Meanwhile, slice the pumpkin and remove the internal seeds. <\/p>\n\n

      3<\/span><\/p>\n

      Form a package with aluminum paper, closing the pumpkin. Cook for 20 minutes at 200\u00b0. Then open the package and let it cool. <\/p>\n\n

      4<\/span><\/p>\n

      Mash the potatoes in a bowl using a potato masher. <\/p>\n\n

      5<\/span><\/p>\n

      Add the pumpkin pulp to the potatoes and mix with a spatula. <\/p>\n\n

      6<\/span><\/p>\n

      Add the egg, nutmeg and mix again. <\/p>\n\n

      7<\/span><\/p>\n

      Also add the sifted flour and starch and mix well, transferring the dough onto a lightly floured work surface. <\/p>\n\n

      8<\/span><\/p>\n

      Knead until you get a smooth and homogeneous dough. If necessary, add a little starch. <\/p>\n\n

      9<\/span><\/p>\n

      Cut a piece of dough and shape it with your hands to give it the shape of a stick with a diameter of about 1 cm. <\/p>\n\n

      10<\/span><\/p>\n

      Slice the stick creating the dumplings, about 1.5 cm in size. <\/p>\n\n

      11<\/span><\/p>\n

      Pass the gnocchi on the appropriate tool, or using the prongs of a fork. Arrange them on a lightly floured tray. <\/p>\n\n

      Advice and tips<\/strong><\/p>\n

      To cook the gnocchi immediately, pour them into a saucepan filled with boiling salted water. Dumplings will begin to be ready as soon as they start to surface<\/strong>. Retrieve them with a slotted spoon.<\/p>\n

      You can add some to the dumpling dough dry herbs<\/strong>, such as thyme or sage. It will give them an edge!<\/p>\n

      For this preparation we recommend using the delicate pumpkin, with a more floury consistency and suitable for the dough. Alternatively you can use one marine pumpkin of Chioggia<\/strong> or one valance pumpkin<\/strong>. On the other hand, we advise against using the long pumpkin of Naples or the Butternut pumpkin, which have a harder consistency and release too much water, which would compromise the final result.<\/p>\n

      The best potatoes to use for this preparation they are the white ones<\/strong>which are drier and richer in starch.<\/p>\n