About this Recipe
Much of the success of pumpkin gnocchi depends on the consistency of the pulp of the vegetable, but alas it is difficult to understand it at the time of purchase. It is very important to drain the puree well because otherwise you risk having to add too much flour and obtain too compact and not very tasty dumplings.
Baking is done on purpose to avoid as much as possible that the pulp fills with water (which would happen if the pumpkin was boiled in water). If you want, you can cook the whole piece of pumpkin with peel and then at the end of cooking, dig the pulp from the peel with a spoon: calculate that the cooking times may lengthen
Another classic seasoning for these gnocchi is butter and sage, perhaps with a sprinkling of powdered cinnamon. To try!.
i consigli del vinaiolo
A Barbera, produced by Franco Roero in Zuccotto, a hamlet of Montegrosso d’Asti, an area highly devoted to the production of this wine. The balsamic aromas that distinguish this Barbera, combined with the good body and roundness, make it suitable for meats or meat sauces. In the mouth the wine is warm, with a great structure and great impact with a long finish in which broken hints of pepper, tobacco and bitter cocoa emerge. It also goes very well with braised meats, bagna cauda, game and cheeses.
- 1,3kg of pumpkin (with peel and seeds)
- 400-500g of flour
- 400g of mixed minced meat (veal, beef
- half a glass of red wine
- 400g of tomato pulp
- half onion
- 1 clove of garlic
- 1 leaf of sage
- extra virgin olive oil
- salt and pepper
Clean the pumpkin, remove peel, seeds and filaments and cut the pulp into pieces. Place them on the oven plate and cook them at 200 ° for about 1 hour.
Meanwhile, prepare the ragout: chop the onion, garlic and sage leaf and fry them with 2-3 tablespoons of oil. Add the minced meat, mix, brown it, salt, pepper and add the red wine. Let it evaporate and complete with the tomato pulp. Lower the heat to the minimum and cook for about 1 hour, adding a little water every now and then.
Transfer the pieces of pumpkin into a bowl and mash them with the prongs of a fork or pass the pulp in the vegetable mill. Put the puree obtained (which will be about 650g) in a small colander and leave it to lose the water by squeezing it with the back of a spoon.
Then put it in a clean container and mix it with the egg,
a nutmeg scratch, about 350 g of flour and a pinch of salt. Start kneading with full hands and gradually add more flour if needed: depending on how watery the pumpkin pulp will be, you will have to add more flour to make the dough more compact.
Form a ball, flour it well and cut it into 8 segments. Roll each piece into a long cord and cut it with a knife every
2 cm to form the dumplings. Sprinkle a greasy tray or the work surface with flour and arrange the well-spaced dumplings.
Heat a large pot with salted water and dip the gnocchi as soon as it boils. Let it boil again and cook for about 5 minutes or until they come to the surface. Take them with a slotted spoon, season with the ragout, mixing them gently and serve immediately.
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