The gnocchi are one of the pastes made at home simpler, often prepared with the help of the children, but that hides the pitfalls in the dough. Following our advice though cooking pumpkin gnocchi will become a breeze.

How to cook pumpkin gnocchi: the recipe

There are two schools of thought: pumpkin and potatoes or just pumpkin. Also onegg There are discordant opinions. We leave you in order not to unleash any factions two different recipes to prepare the pumpkin gnocchi: the one with gnocchi, potatoes and without egg and the one of only pumpkin, but with the egg.

How to cook pumpkin gnocchi: mistakes to avoid

Before approaching the preparation of this pasta, let's review the good groundwork. Better to cook the baked pumpkin, so that do not absorb too much water, returning dumplings too soft (or a dough to which you have to add too much flour). For the same reason, it is better to lose a few minutes more let the cooked pumpkin pulp drain well, to eliminate all the excess liquid.
Whether you use only the pumpkin or prepare them with potatoes and pumpkin, regardless of the addition of the egg, you do attention to the flour: using too much will make gnocchi hard, too little will make them break up in cooking, giving you back a kind of mashed down. Rigate the gnocchi it is not a habit (or a way to entertain children). Whether you turn them over with your thumb, you pass them on the classic wooden board, on the fork prongs or on the grater, the purpose is only one: make the gnocco sauce better adhere.
Let the gnocchi rest before cooking. So, if there is an uncontrollable desire for this fresh pasta, it is better to have a supply that is always ready in the freezer to use.
There cooking it's a fundamental step: do not be distracted, do not check that notification on your phone. Bring salt water to a boil, dip the gnocchi and drain them as soon as they come to the surface.

All seasonings for pumpkin gnocchi

This is the answer par excellence to the question "how to eat pumpkin gnocchi": that is, what they are the best condiments to enhance this homemade pasta.
The classic is essential butter and sage or a timeless tomato sauce. In both cases the sprinkling of Parmesan or Parmesan cheese is the perfect finish of the dish.
Pumpkin gnocchi goes well with even richer condiments as one fondue of taleggio or a walnut pesto, flavored with truffles for the most gourmet. Cheese lovers should try them with del fossa cheese and fresh herbs (like thyme and rosemary) or with gorgonzola and walnuts, while we are here. And to surprise, skip your gnocchi in melted butter, serve them and sprinkle with bitter cocoa to play between sweet and savory.

It's easy to say pumpkin

But what is the most suitable pumpkin for gnocchi? We said that l'Water is our worst enemy, so you have to choose one from dry pulp. Pumpkin violin, butternut, pumpkin from Ferrara, the pumpkin of Mantua or that of Chioggia are the most indicated.

Text by Alessia Calzolari