Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Gnocchi fatti in casa con zucca e farina di castagne al burro e parmigiano reggiano

Homemade Gnocchi with Pumpkin and Chestnut Flour in Butter and Parmesan

Name: Homemade Gnocchi with Pumpkin and Chestnut Flour in Butter and Parmesan
Yield: Serves 4 servings
Ingredients: 14 oz pumpkin, cut into pieces (about 400 grams); 1 cup chestnut flour (about 150 grams); 2 cups all-purpose flour (about 250 grams); Salt and black pepper, to taste; 2 tablespoons extra virgin olive oil; as needed Butter and grated Parmesan cheese,

Cooking Boss Kitchen @Cookingboss24

Homemade Gnocchi with Pumpkin and Chestnut Flour in Butter and Parmesan

Cooking Boss Kitchen @Cookingboss24

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Ingredients

Serves 4 servings

14 ozpumpkin, cut into pieces (about 400 grams)
1 cupchestnut flour (about 150 grams)
2 cupsall-purpose flour (about 250 grams)
Salt and black pepper, to taste
2 tablespoonsextra virgin olive oil
as neededButter and grated Parmesan cheese,

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Steps

1

Roast the pumpkin in a preheated oven at 350°F (180°C) for about 15 minutes, or until soft.
2

Blend the pumpkin, then add the chestnut flour, all-purpose flour, salt, pepper, and olive oil.
3

Mix everything together. If needed, add a little more chestnut flour and all-purpose flour.
4

Shape the dough into a ball and let it rest for a few minutes.
5

Take pieces of dough and roll them into ropes on a floured surface. Cut the ropes into gnocchi using a bench scraper or knife.
6

Place the gnocchi on a floured tray and let them rest for a few minutes before cooking.
7

Drop the gnocchi into a pot of boiling salted water.
8

When they float to the surface, transfer them to a skillet with melted butter mixed with a little cooking water.
9

Remove from the heat, add grated Parmesan cheese, and toss until you get a creamy sauce.
10

Serve the gnocchi on a flat plate with a light sprinkle of grated Parmesan cheese.