Ingredients for 4 servings:
1 kg pumpkin
200 gr white flour
1 egg
Some pinches of nutmeg
Salt
Dressing: basil tomatoe sauce, some tablespoons of grated Grana Padano cheese, salt; or melted butter, sage, grated Grana Padano cheese.
Ready in: about 120 minutes
1 kg pumpkin
200 gr white flour
1 egg
Some pinches of nutmeg
Salt
Dressing: basil tomatoe sauce, some tablespoons of grated Grana Padano cheese, salt; or melted butter, sage, grated Grana Padano cheese.
Ready in: about 120 minutes
How to prepare the recipe: "Pumpkin gnocchi":
Remove seeds and rind from the pumpkin, cut the flesh into big pieces and cook it in the preferably in the oven (or boiling salted water).
Assemble in a bowl the pumpkin (previously passed through a sieve), flour sifted, egg, a pinch of salt and nutmeg; then mix well all the ingredients.
Cook the mixture, making it drop with a teaspoon, in abundant salted boiling water; drain gnocchi soon when they afloat.
Dress them with the tomatoe sauce and grated Grana Padana or melted butter, sage and Grana Padano.
Serve really hot.
Origin: Mantova (Mantua, Lombardy)
Ingredients for: 4 servings
Preparation: 90 minutes
Cooking: 30 minutes
Difficulty: easy
Chef's advice
“Gnocchi alla zucca” is a typical product of the mantuan cuisine tradition.
For a more rich dish, replace the tomatoe sauce with a tasty “ragù di salsiccia” (sausage ragout): fry slightly a minced onion and a really good chopped pork sausage; add a clove of garlic and some fresh tomatoe pulp.
The recommended wine is Valcalepio Bianco (white) or Rosso della Signoria (red).
Remove seeds and rind from the pumpkin, cut the flesh into big pieces and cook it in the preferably in the oven (or boiling salted water).
Assemble in a bowl the pumpkin (previously passed through a sieve), flour sifted, egg, a pinch of salt and nutmeg; then mix well all the ingredients.
Cook the mixture, making it drop with a teaspoon, in abundant salted boiling water; drain gnocchi soon when they afloat.
Dress them with the tomatoe sauce and grated Grana Padana or melted butter, sage and Grana Padano.
Serve really hot.
Origin: Mantova (Mantua, Lombardy)
Ingredients for: 4 servings
Preparation: 90 minutes
Cooking: 30 minutes
Difficulty: easy
Chef's advice
“Gnocchi alla zucca” is a typical product of the mantuan cuisine tradition.
For a more rich dish, replace the tomatoe sauce with a tasty “ragù di salsiccia” (sausage ragout): fry slightly a minced onion and a really good chopped pork sausage; add a clove of garlic and some fresh tomatoe pulp.
The recommended wine is Valcalepio Bianco (white) or Rosso della Signoria (red).
In the picture, Pumpkin gnocchi
Bigoli with duck meat sauce
(First courses)
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt ...
(First courses)
Clean and cut the entrails into very little pieces. Put in a pan with oil and butter, cook for a while at low heat, salt ...
Lasagna
(First courses)
Let’s start with the “ragù” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
(First courses)
Let’s start with the “ragù” (ragout)! Fry slightly the chopped ham with a little bit of olive oil, add all chopped veget ...
Pasta alla Norma
(First courses)
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bi ...
(First courses)
Cut into thin slices the eggplants (don’t peel them), cover with salt for 30 minutes so that they loose some of their bi ...
Pumpkin gnocchi
(First courses)
Remove seeds and rind from the pumpkin, cut the flesh into big pieces and cook it in the preferably in the oven (or boil ...
(First courses)
Remove seeds and rind from the pumpkin, cut the flesh into big pieces and cook it in the preferably in the oven (or boil ...
Ravioli with mozzarella cheese
(First courses)
Cut the mozzarella into little dices. Chop the ham. Clean, wash and chop the parsley. Sift the ricotta into a large bowl ...
(First courses)
Cut the mozzarella into little dices. Chop the ham. Clean, wash and chop the parsley. Sift the ricotta into a large bowl ...
- Suggested recipes
- Choose from...
Italian regions and their recipes
