Crispy Browned Pumpkin Gnocchi Al Cucchiaio With Herbs
Cuisine: italian, regional
(5/6 portions)
*note: use a pumpkin with solid and not too watery flesh and some floury potatoes.
For the gnocchi:
  • 500 g pumpkin (Delica), seeds removed
  • 500 g floury potatoes
  • 200 g all-purpose flour
  • 1 egg
  • 2 pinches of salt
  • 1 pinch of nutmeg
For the sauce:
  • 2 tbsp Extra virgin olive oil
  • 1 little bunch of fresh sage
  • 1 sprig of fresh rosemary
  • ⅔ sprigs of fresh thyme
  • 1 brown onion (optional)
  • freshly grated Parmesan cheese
  1. Peel the pumpkin and the potatoes and wash under running water. Cut the pumpkin and potatoes into medium size cubes.
  2. Steam the cubes for about 20 minutes until just soft. Remove from the steamer and leave to cool.
  3. Mash the pumpkin and potatoes with a potato masher. Add some salt and nutmeg.
  4. Add the egg and sieve the flour a little at a time, stirring with a wooden spoon. The consistency of the dough should be dense but not too dense and you should judge the amount of flour to use depending on how watery the pumpkin and the potatoes are.
  5. Fill a high-sided pan with water, add a little salt and bring to the boil.
  6. Using a spoon, take a small amount of the dough. Use your finger to give it a round shape and then push it gently into the boiling water. Repeat to make as many gnocchi as you like and until the end of the dough.
  7. Wait until the gnocchi rise to the surface, then scoop them out with a perforated spoon and drain them well.
  8. Chop the herbs, previously washed and dried, together with the onion (optional) and put in a non-stick saucepan with 2 tablespoons of oil. Sautè on a high heat and add the gnocchi.
  9. Stir gently and leave to make a fine golden crust. Serve with grated Parmesan.
Recipe by The Freaky Table at