With the cold weather setting in, we warm up with pumpkin gnocchi. We are talking about delicious autumn dish. One of those simple recipes to prepare. In fact, few but genuine ingredients are needed. Pumpkin, flour and little else to enjoy an autumn delicacy.
Pumpkin gnocchi, simple and tasty dish
This dish is prepared at home and is really simple and tasty. First of all, just a few rules and a few tricks are needed to prepare pumpkin gnocchi. The best recipe for pumpkin gnocchi includes a dough without potatoes. Likewise, an oven-baked pumpkin is used. This is a trick that makes the pumpkin flesh drier and the right amount of flour to not cover the flavors. Not to mention the success that is achieved at the table with this dish. In fact it is a delicious gnocchi, soft and with a real pumpkin taste.
The dish can be simply replicated following the recipe. Besides this we must say that in the Cassinate this dish is particularly loved in this period.
This recipe is for 4 persone. 800 grams of raw pumpkin, which must be weighed with all the peel. Then 80 grams of flour, type 00 and 30 grams more for the worktop should be taken. We also need 2 tablespoons of beaten egg and salt. An advice: remember that water can ruin your work. For this reason, it is advisable to choose a slightly watery pumpkin. For example, you can use green peel pumpkin. Certainly the pumpkin will take a little longer to cook, but once cooked you will have a stringy and compact pulp. Thus losing less water you get a more substantial puree.
If you can’t find a green-peeled pumpkin you can use the mixed peel, the elongated or the orange peel. In that case, however, it is important to work hard to perfectly drain the pulp as indicated in the procedure. Another trick to make the pulp of the pumpkin dry is to cook the pumpkin in the oven. Boiling as a cooking method is to be excluded. In fact, this contributes to making the pumpkin even more watery and moist. Alternatively you can steam the pumpkin.
Small tips for a great success
Proceed first by washing the pumpkin and slicing it with all the peel. This is because work is easier. In fact, the peel is then eliminated once the pumpkin is cooked. In this way it is possible to obtain a greater quantity of pulp. So, cut slices of about 2 cm. Then place them on a baking sheet lined with baking paper. Then cook at 180 degrees for about 30 minutes. The cooking time may vary depending on the type of pumpkin. For example, the green takes from 40 to 45 minutes. Instead the orange one softens faster, in about 20 or 30 minutes. In fact, to be sure that the pumpkin is cooked, it is necessary to check that the pulp is soft using a fork.