Pumpkin stuffed gnocchi

Pumpkin stuffed gnocchi

Gnocchi ripieni di zucca

By
From
Venice
Serves
6-8
Photographer
Helen Cathcart

Tucked away in the Castello area of Venice we saw an intriguing display of pasta and gnocchi in the window of Pastificio Serenissima. We went inside and met the owner Ivan and he showed us his speciality recipes. He had invented a potato gnocchi that was stuffed with pumpkin and cheese. Pumpkins are available all year round in the Veneto. The two main types are the smooth green zucca mantovana, which has bright orange flesh and is always available, and the seasonal zucca barucca with a knobbly, bumpy skin. Ivan told us to adjust the quantity of bread according to how much water there is in the pumpkin.

Ingredients

Quantity Ingredient
1 quantity Potato gnocchi
flour, for dusting

For the filling

Quantity Ingredient
300g pumpkin, peeled, seeded and cut into approximately 5 cm cubes
100g parmesan, finely grated
1 egg, plus 1 egg yolk extra
150g soft breadcrumbs
grating nutmeg
1 teaspoon salt
1 sprig rosemary, finely chopped

For the sauce

Quantity Ingredient
100g salted butter
15-20 sage leaves
freshly ground black pepper
50g parmesan, finely grated

Method

  1. Preheat the oven to 180°C. Put the pumpkin in a large baking tin, cover with foil and roast for 40 minutes. Remove the foil and roast for another 15 minutes or until soft. Make sure the pumpkin doesn’t brown. Remove from the oven and allow to cool. Put the flesh into a food processor and blend or into a large mixing bowl and mash by hand. Add the rest of filling ingredients, stir to combine and set aside.
  2. Make the gnocchi dough. Lightly flour a large board or section of your work surface next to where you are preparing the gnocchi. On a clean surface, roll the dough with a rolling pin into a rough rectangle 5 mm thick. Fill a piping bag with the filling mixture and 4 cm down from the top edge pipe a 2 cm thick sausage of stuffing. Fold the top edge of the dough over the filling and seal it in by gently pressing down with your fingers. Cut the length of gnocchi away from the rectangle and cut into pieces around 2 cm wide and 4 cm long. Set aside on a clean tea towel. Repeat the piping, folding, sealing and cutting process down the rest of the rectangle.
  3. Melt the butter with the sage leaves and black pepper in a large frying pan over a low heat. Bring a large saucepan of salted water to a gentle boil. Drop in the gnocchi and when they float up to the surface they are done – this takes about 2 minutes. Remove the gnocchi from the water with a slotted spoon and add them into the frying pan. Toss through and serve in warm bowls with Parmesan.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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