Pumpkin gnocchi

Pumpkin gnocchi

Modern Italian Food
Earl Carter

Pumpkin or zucca makes delightful gnocchi, or smaller ones called gnocchetti, which are fabulous with the simplest of all sauces – butter with sage and Parmigiano Reggiano. In this recipe the pumpkin must be roasted to concentrate the flavour and to dry it out. You need to prepare the gnocchi dough the day before you wish to eat it; the pumpkin needs to rest overnight to drain away as much moisture as possible.


Quantity Ingredient
2kg pumpkin, cut into pieces, skin on, (not butternut)
olive oil
salt and pepper
1 teaspoon sugar
1 sprig rosemary, leaves only
350g ricotta
grated nutmeg
250g plain flour
3 eggs, lightly beaten
50g parmesan, grated


  1. Preheat the oven to 180°C. Rub the pumpkin pieces with a little oil and place, skin side down, in a baking tray with 1 cm of water. Season with salt and pepper and sprinkle with sugar and rosemary. Cover with a sheet of baking paper, then with a sheet of aluminium foil and bake until soft – the cooking time depends on how large your pumpkin pieces are.
  2. Remove the pumpkin from the oven and use a spoon to scoop out the flesh. Push through a mouli or potato ricer and then transfer to a large sieve. Cover the top with clingfilm and rest in the fridge overnight to drain.
  3. Push the ricotta through a mouli and add to the drained pumpkin flesh. Add a pinch of nutmeg, taste for salt, and add the flour. Add the eggs and the parmesan. The mixture should not be too wet.
  4. Make the gnocchetti by quickly picking up the mixture with a teaspoon and pushing it into the boiling water with the index finger. As the gnocchetti come to the surface, gently scoop them out and place straight on the serving plate.
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