So you wanna make the best pumpkin gnocchi, right? We’ve chosen a classic pumpkin gnocchi recipe from a great Michelin-starred chef, Filippo Chiappini Dattilo. Here is the recipe with some great cooking tips to make the best pumpkin gnocchi!
Now, what are waiting for? Let’s start mashing pumpkin!
Ingredients for pumpkin gnocchi
- 500 grams/17.60 oz of pumpkin pulp
- 150 grams/5.30 oz of wheat double 0 flour
- 2 eggs
- salt and pepper
For the pumpkin gnocchi sauce
- 2 egg yolks
- 250 grams/8.80 oz of cream
- 150 grams/5.30 oz of grated Parmesan cheese
- 100 grams/3.53 oz of smoked ricotta cheese
- 1 tablespoon of chopped fresh tomatoes
- 1 sprig of marjoram
How to make the perfect pumpkin gnocchi
Cut the pumpkin into slices, take off the seeds and cook it in the oven for 30 minutes at 140°C.
Remove the peel and mash the pulp then place it in a bowl, where you will add the flour, the beaten eggs, a pinch of salt, fresh ground pepper, and a sprinkle of nutmeg. Knead and make the gnocchi that you’ll put on a well-floured tray.
For the Parmesan eggnog
Beat the egg yolks, add the cream, and then the Parmigiano Reggiano cheese. Cook it on low heat in a small saucepan, stirring constantly until you get a cream that you will keep warm in a double boiler.
Finally let’s cook the pumpkin gnocchi in salted boiling water, drain and stir-fry them in a pan where you have already put six tablespoons of eggnog. Put the gnocchi in the center of a plate and surrounds it with a drizzle of eggnog.
Top with a sprinkle of smoked ricotta and decorate with diced tomatoes and marjoram leaves.
If you prefer a cocktail: Moscow Mule.
Recipe courtesy from Filippo Chiappini Dattilo, from the Antica Osteria del Teatro