Gnocchi di Zucca (Pumpkin Gnocchi) from Mantua


Do you like pumpkins not only on the Halloween parties? We do as many Italians as well! The gnocchi of pumpkin is a speciality coming from the heart of Lombardy, especially topped with sauce of ricotta cheese and spinach. As the ravioli of pumpkin, which we will explore soon, this delightful and easy recipe comes from the magnificent town of Mantua in the north of Italy.

Gnocchi di Zucca (Pumpkins Gnocchi): a solid first course meal
Recipe type: Main
Cuisine: Italian
Serves: 5
  • 800 g of Pumpkin
  • 300 g of Ricotta Cheese
  • 300 ml of Spinach
  • 150 g of Flour
  • 1 Egg
  • Thyme
  • Salt
  • Pepper
  • Nutmeg
  1. For the sauce:
  2. In a pan put the spinach with some water. Let them stir until soft, reduce to a cream, adding the ricotta cheese and some thyme. Cook for ca. 5 minutes, adding some pepper and nutmeg.
  3. For the Gnocchi:
  4. Peel the pumpkin, cut it in small pieces, then place them in a pan with some water. Let them cook for about 20 minutes, until soft.
  5. Drain the pumpkin, place it in a bowl and mashed everything.
  6. With the pulp in a pan mix the butter, some salt and pepper and cook for ca. 5 minutes.
  7. Put the mixture in a bowl and let it cool. Then add the flour, the egg
  8. and mix all. A soft dough is the result you want to take out the gnocchi.
  9. Cook it: put a spoonful after another of the pumpkin dough in the water when it boils. The gnocchi will raise over the surface, when thay are ready.
  10. Put the sauce over or under the gnocchi and serve with Parmesan.


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