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
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