📋Pumpkin Gnocchi With Cinnamon And Walnuts
These pumpkin gnocchi, gnocchi di zucca in Italian, are made with roasted pumpkin and potatoes and no egg, then seasoned with clarified butter, cinnamon and walnuts. A Venetian friend made them at a dinner a long time ago, but I still remember their unique taste. They are small, light and fluffy, with the real flavor of pumpkin.
Servings 6 people
Calories 365kcal
Equipment
Ingredients
- 2 medium potatoes
- ¼ fresh pumpkin cut in cubes
- 1 cup all-purpose flour
- ½ cup semolina flour
- 1 teaspoon salt
- ¼ cup chopped walnuts
- 2 teaspoon cinnamon
- ½ cup butter olive oil for vegan version
- 1 tablespoon salt (for boiling potatoes)
- 1 tablespoon salt (for boiling gnocchi)
Instructions
Roasting the Pumpkin
- Place the cubed pumpkin on a baking sheet lined with parchment paper, and season it with salt and olive oil.¼ fresh pumpkin cut in cubes
- Roast it in an oven preheated to 200°C (400°F) for 45 minutes. Make sure the pumpkin is well cooked and dry, so you don’t need to add too much flour later. Depending on the squash you use, you may have to dry it in the oven for longer.
Boiling the Potatoes
- Fill a large pot with salted water and bring it to a boil.1 tbsp salt
- Add the unpeeled potatoes (with their skin) and cook them for 20 to 25 minutes.2 medium potatoes
- Test them with a sharp knife, which should smoothly pierce the center.
- Drain the potatoes.
Mashing the Potatoes and Pumpkin
- Peel the potatoes while they are still warm.
- Use a potato ricer to mash the potatoes and pumpkin together into a large bowl.
- Let them cool down to room temperature.
Shortcut for Mashing
- If you have a KitchenAid with a vegetable strainer, you can skip the peeling and mash the potatoes and pumpkin with it, because it separates the skin from the flesh.
Preparing the Gnocchi Dough
- In a large bowl, combine the mashed potato and pumpkin with the flours and a teaspoon of salt.1 cup all-purpose flour, ½ cup semolina flour, 1 tsp salt
- Mix until a smooth dough forms.
- If the dough is too sticky, add a small amount of flour.
Shaping the Gnocchi
- Take a piece of dough the size of your palm.Roll it into a long rope on a floured work surface.
- Roll it into a long rope on a floured work surface.
- Cut the rope into small, equal pieces with a bench scraper.
- Gently press the back of a fork onto each gnocchi to create the classic ridged pattern.
- Place the uncooked gnocchi on a clean work surface covered with flour.
Cooking the Gnocchi
- Bring a large pot of salted water to a boil.1 tbsp salt
- Add the gnocchi in batches, making sure they are in a single layer.
- Boil them for 2 to 3 minutes, until they float to the top of the water.
- Use a slotted spoon to transfer the cooked gnocchi to a large pan with the clarified butter.½ cup butter
Finishing Touches
- Sprinkle the gnocchi with the chopped walnuts and cinnamon.¼ cup chopped walnuts, 2 tsp cinnamon
- Serve them while still warm.
Video
Notes
Making clarified butter
- Place butter in a small pan over medium heat.
- Skim off the white particles with a ladle.
- Continue heating until the butter turns a light golden brown.
- Peel and strain the potatoes while still warm
- DON'T peel the potatoes before boiling them or your gnocchi will be soggy.
- If you don't have a ricer, use a fork but do not use a blender as it will make them waxy.
- Wait until they are completely cold/room temperature before mixing them with the flour
- Once the gnocchi are shaped lay them on a tray full of flour. Keep the gnocchi separate otherwise they stick to each other. Dust with more flour
Nutrition
Calories: 365kcal | Carbohydrates: 43g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 515mg | Potassium: 569mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5301IU | Vitamin C: 19mg | Calcium: 42mg | Iron: 3mg
