A 100% plant-based main course with a bold and comforting flavor to enjoy on cold winter evenings. Pumpkin is the star ingredient in many fall recipes, with its naturally sweet flavor. When mashed and combined with flour, it creates tender gnocchi with a delicate taste.
4 people
1
First, cut the pumpkin into medium-thick slices, place them on a baking sheet, and roast at 200°C (392°F) for 25-30 minutes until tender.
2
Once ready, remove the pumpkin from the oven and let it cool for about ten minutes. Then peel off the skin to extract the pulp.
3
In a large bowl, mash the pumpkin with a potato masher or a fork until smooth.
4
Dust your work surface with some flour, then pour the pumpkin puree and a little more flour on top. Start kneading the dough (you can use a dough scraper to help), then add nutmeg and salt to taste, followed by the remaining flour.
5
Continue kneading the gnocchi dough, first with the dough scraper and then, once most of the flour is absorbed, by hand. Work the dough quickly until you have a soft dough ball. Let it rest, covered with a cloth, for about ten minutes.
6
In a large pot, bring water to a boil for cooking the gnocchi. Once boiling, add a handful of coarse salt, divide the dough ball in half, and cut the gnocchi directly into the pot using scissors. To make this easier, you can dust your hands and scissors with flour to handle the soft dough more easily.
7
While the gnocchi are cooking, heat the pizzutello tomato sauce with chili in a large pan over low heat.
8
Cook the gnocchi for 3-4 minutes; they are ready when they float to the surface.
9
Drain the gnocchi directly into the sauce, allowing a little cooking water to join in, which will help the sauce coat the gnocchi. Let them simmer for a couple of minutes, stirring well to combine the sauce with the gnocchi.
10
Serve the gnocchi and enjoy your meal!
Pumpkin is the star ingredient in many fall recipes, with its naturally sweet flavor. When mashed and combined with flour, it creates tender gnocchi with a delicate taste. But the beauty of cooking lies in contrasts, so we’ve paired them with our Pizzutello Pasta Sauce with Calabrian Chili, and…what can we say? With its rich, genuine flavor and bold character, it’s definitely the combo that will make you want seconds!
These gnocchi are made with just two simple ingredients: pumpkin and flour. It’s an easy recipe to make, but there are a few tips to ensure the gnocchi have the perfect texture. First, the type of pumpkin matters. Ideally, use one with a very dry pulp, such as Delica or Butternut squash. This will allow you to use less flour during preparation, resulting in soft, non-sticky gnocchi. If, once mashed, the puree seems too watery, there’s a solution: simply use a cheesecloth to strain out the excess water. Finally, the most important tip is to resist the temptation to add too much flour—the dough should be soft. If you need to handle it more easily, dust the surface of the dough and your hands with a bit of flour rather than adding more to the dough.
DO ART YOURSELF
Finished the product? Don’t throw the packaging away: turn it into something creative!
