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Pumpkin Gnocchi
Bolzano (Trentino-Alto Adige) — Mother recipe · en it
These sweet pumpkin gnocchi, crispy on the outside and soft on the inside, are a true masterpiece of Bolzano's cuisine.
📷 Ricettario di Mamidoli — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 45 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 500g of pumpkin, cut into pieces
- 300g of flour
- 3 eggs
- 100g of butter
- salt to taste
- 1 tablespoon of sugar
- 1/2 teaspoon of cinnamon powder
- salt for the baking tray
Method
- Prepare the pumpkin by cutting the flesh into small pieces and cooking it for about 30 minutes in salted water.
- Prepare the gnocchi dough by mixing flour with eggs and salt.
- Place the cooked pumpkin on the gnocchi board and form the gnocchi by hand.
- In a pan, melt the butter and add sugar and cinnamon to create a crispy sauce.
- Cook the gnocchi in boiling water for about 3-4 minutes.
- Drain the gnocchi and serve immediately with the crispy sauce and salt to taste.
The story
Pumpkin gnocchi have ancient roots, but have spread throughout Italy, including the Trentino-Alto Adige region, where they have become a local tradition.
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