Photograph of the finished Gnocchi di zucca

Italy · Gnocchi bí đỏ

Gnocchi di zucca

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pumpkin Pumpkin 1 kg
  • Photograph of Flour Flour 320 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Sage leaves Sage leaves 20 g
  • Photograph of Parmigiano cheese Parmigiano cheese 120 g
  • Photograph of Nutmeg Nutmeg 4 g

Method

  1. 1 Baking the pumpkin instead of boiling it prevents it from absorbing too much water, which is essential for keeping the gnocchi from becoming mushy.
  2. 2 Mash the pumpkin until very smooth while it's still hot, then let it cool to allow some of the moisture to evaporate.
  3. 3 Mix the pumpkin with the eggs, nutmeg, and flour little by little, stopping as soon as the dough forms.
  4. 4 Roll the dough into a long strip, then cut it into short pieces, pressing lightly with a fork to create grooves.
  5. 5 Boil the gnocchi until they float to the surface, then transfer them to a pan of buttered sage, sprinkle with cheese.

With an appliance

  • Air fryer 50 min

    Replace step 1: place the pumpkin slice cut side down on the tray, air fry at 180 degrees for 22 minutes, turning it over at the 15th minute to soften but dry the pumpkin; keep step 2 as is and mash the pumpkin while it's still hot.

Start cooking