Gnocchi di zucca
Potato and roasted pumpkin gnocchi

About This Recipe

Are you looking for a delicious potato recipe with a difference? If you are, you’ve found it! Here’s my potato and roasted pumpkin gnocchi for you to enjoy.

Gnocchi is a firm favourite of the ladies in my life – my wife and my daughter Mia. Rather than just preparing the traditional plain gnocchi with a tomato-and-cheese-based sauce all the time, I wanted to try and create gnocchi that had so much flavour in their own right that a sauce wasn’t even needed. This is what I came up with. I have also tried replacing the pumpkin with butternut squash, which works just as well.

TwitterFacebook

4

Serves

9

Ingredients

Potato

Main Ingredient

Meat-Free Recipes

Type

Ingredients

  • 800g floury potatoes
  • to taste salt and white pepper
  • 500g pumpkin, cut into 3cm cubes
  • to taste extra virgin olive oil
  • ½ teaspoon dried chilli flakes
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 2 large eggs, beaten
  • 200g plain flour, plus extra for dusting
  • 80g freshly grated Pecorino cheese, to serve

Weight Converter

Found in This Book

Feast your eyes on the finest potato and roasted pumpkin gnocchi! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Preheat the oven to 190°C/gas mark 5.

Place the potatoes, skin on, in a large saucepan with 1 tablespoon of salt. Cover with water and bring to the boil. Boil for 30 minutes until softened and then, when cooked, drain, peel and put them through a ricer while still warm. Set aside.

Put the pumpkin cubes in a large baking tray and drizzle over a little oil to coat lightly. Sprinkle over the chilli flakes, rosemary leaves and season with salt. Mix everything together and roast in the oven for 30 minutes until tender and softened. Put the roasted pumpkin through a potato ricer and add to the potatoes, stirring well to combine.

Place the mixture on a clean surface and make a well in the centre. Add the eggs and season with salt and pepper. Gently knead the mixture with your hands. Add the flour a little at a time and work quickly, as the longer the dough is worked, the heavier the gnocchi become. Lightly dust a work surface with flour and shape the dough into several long rolls about 1.5cm in diameter. Cut each roll into 1.5cm pieces and set aside ready to be cooked.

Bring a large pan with salted water to the boil. Gently lower half of the gnocchi into the water, and cook, stirring gently, until they rise to the surface – about 2 minutes. Remove with a slotted spoon, drain and transfer to a large, warm serving plate. Repeat until all the gnocchi are cooked.

Serve drizzled with olive oil and sprinkled with Pecorino and a little white pepper.

Once you’re done, simply sit back and enjoy your potato and roasted pumpkin gnocchi and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Braised scallops with peas and sun-dried tomatoes

View Recipe

Next Recipe

Rabbit in white wine, rosemary, olive and tomato sauce

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Sardine alla griglia con salsa di capperi e prezzemoloChargrilled Sardines With Caper & Parsley Vinaigrette

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as...

4

Serves

8

Ingredients
View Recipe

Pappardelle con MelanzanePasta with Aubergines, Tomatoes and Garlic Sauce

Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main....

6

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe

Spaghetti ai Carciofi, Radicchio, Piselli e Vino BiancoSpaghetti with Artichokes, Radicchio, Peas and White Wine

Perfect for a midweek supper, this dish is quick and easy to make and low-fat too. Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K.  

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Mousse Di Cioccolato Bianco E Pepe NeroWhite Chocolate Mousse with Black Pepper & Fresh Mint

I know that this may sound very strange to you, using black pepper in a white chocolate mousse, but believe you me, this is a dessert that all your friends will talk about. This recipe is easy, very tasty and definitely has the 'wow' factor, but make sure you use a good quality chocolate. You can also serve it straight from the freezer like a semi-freddo.

6

Serves

5

Ingredients

Chocolate

Main Ingredient
View Recipe

Crocchette di Barbabietola e SalmoneBeetroot Rosti with Smoked Salmon and Horseradish Cream

I have to admit that I'm not a great lover of beetroot, probably because I don’t particularly like sweet and sour together. This, however, is one of the few ways that I will eat beetroot because it works beautifully with the smoked salmon. If you are a beetroot virgin – here you go, this is the one to try. Make sure that you cook the rostis until they are very crispy.

4

Serves

11

Ingredients

Salmon

Main Ingredient
View Recipe

Insalata di Pollo e ChorizoChicken and Chorizo Salad With Beans and Rocket Leaves

Every now and then I go on a health kick and watch what I eat, especially in the evenings. However, there are only so many salads you can have before you start to get a bit bored, especially during the winter months – but this is an amazing option: filling, delicious and incredibly good for you but at the same time it won’t leave you feeling hard done by, unlike some salads.

4

Serves

11

Ingredients

Chicken

Main Ingredient
View Recipe