Gnocchi di zucca 
Pumpkin Gnocchi
This is my grandmother's recipe for making pumpkin gnocchi. Delicious and wholesome!
Pumpkin Gnocchi
This is my grandmother's recipe for making pumpkin gnocchi. Delicious and wholesome!
Cooking Instructions
- 1
Start by cooking the pumpkin. Cut it into slices with the skin on and bake at 400°F (200°C) for about 30 minutes. Check for doneness with a fork. Let it cool slightly. Remove the skin and mash the pumpkin with a potato masher. Add the eggs, salt, and cinnamon (to taste). Gradually add the flour, as the amount may vary depending on the pumpkin's moisture.
- 2
The amount of flour may vary depending on the pumpkin's moisture. The dough should be thick and heavy, and stick to the spoon. Bring a large pot of salted water to a boil. Once boiling, drop spoonfuls of the dough into the water using two teaspoons. When the gnocchi float to the surface, they are ready. Remove them from the water and toss with the butter melted with sage and grated Parmesan cheese.
- 3
This recipe makes four generous servings or six smaller portions if served with a main course.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Potato Gnocchi Potato Gnocchi
Every 29th of the month many Argentines eat gnocchi. A few place money under the plate to bring fortune. I like all types of gnocchi: made with potato, or pumpin, or spinach, or semolina, or ricotta. Here’s my recipe of potato gnocchi.
-
-
-
Brown Butter Potato Gnocchi Brown Butter Potato Gnocchi
This recipe is really easy if you can mash potatoes. If you would like to adjust the amount of gnocchi for every 1 potato add 1/2 cup flour.
-
Potato Gnocchi Potato Gnocchi
I referred to a recipe in a German cookery book and changed the amount of ingredients to suit my taste.Gnocchi can be served with just olive oil and parmesan cheese. I like it with melted butter with sage, and it also goes well with cheese sauce, tomato sauce or cream sauce. After you get used to making gnocchi, you can adjust the texture to your liking. Add less flour if you prefer soft gnocchi. If you like them harder, add more flour. For 2 servings. Recipe by Lila
-
Butternut squash gnocchi Butternut squash gnocchi
There are so many butternuts in my garden... But I love them so much. I'm thinking about how to eat them in creative ways all time! This time I tried using butternut squash to make gnocchi instead of potatoes!
-
Potato Gnocchi Potato Gnocchi
I didn't have any bread or rice one morning so decided to whip up some gnocchi instead.Of course you can always boil the potatoes and cook them through properly but this time I just cooked them quickly in the microwave.Eat these gnocchi however you like They even taste great on their own. Recipe by yum+po -
Homemade Gnocchi Homemade Gnocchi
#italianfood #italian #gnocchi #homemadegnocchi #dinner #potato #allpurposeflour #egg #butter #parmigianoreggianocheese #cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers
-
Potato Gnocchi Potato Gnocchi
I wanted to use-up the small potatoes that have been sitting in the fridge.Pressing down with a fork is to flatten the gnocchi and to make grooved patterns so that they cook faster and mix with the sauce easier. You can omit this step if you'd like.Please add a little flour if the dough seems to be too soft to knead. Recipe by mildsevene -
Potato Gnocchi Potato Gnocchi
I'm a carb and potato kind-of-girl. Might as well slap the two together!
-
Potato Gnocchi Potato Gnocchi
I didn't want them to turn out like dumplings, so I didn't use much flour. They are soft and a little difficult to work with, but the low flour content is what makes them so tasty.They don't contain much flour, so they will dissolve if you over-boil them. Remove them from the water as soon as they have boiled. User ryusachi says it is fine to freeze them, and user witch cake mix says they will keep in the fridge in oil for three days. Recipe by Setsubunhijiki
More Recipes
