Jump to content

Cooking, Baking and Painting in Italia

  • entries
    14
  • comments
    84
  • views
    2,795

Pumpkin gnocchi and potatoes gnocchi


laPapessaGiovanna

1,252 views

 Share

Some time ago I made gnocchi.  I love gnocchi because I can make lots of them to store in the freezer. Gnocchi are my go to meal when I want something special but I have very little time to cook. I usually make both pumpkin and potatoes gnocchi. I cut a pumpkin in pieces and cooked it in the oven for 15 minutes at 180ºC. 20160109_174611.thumb.jpg.de411f84ba959fWhen it cooled with a knife I separated the pulp from the skin and with a fork I mashed it.20160109_182245.thumb.jpg.fb21d4ff8165bb I added a pinch of salt and lots of flour.  Pumpkins tend to absorb too much flour so it's better to not exaggerate otherwise the gnocchi will taste like flour not like pumpkin.  Flour is the glue that combined with the water of the pumpkin keeps the gnocchi together, so you have the right dose of flour when the gnocchi don't melt when you cook  them and you can't taste  the flour but only the pumpkin. The resulting dough is quite sticky and generally obnoxious (that's why I make them in bulk once in a while), anyway with the help of some flour (to help control stickiness) I flattened it and cut it into strings and then into little cubes that I rolled to make little balls all of the same size (more or less). I rolled every little floury  ball over the back of a fork to create the distinctive marks. I didn't take pics because this is one really dirty job and my hands were a true mess. Once done they look like this (the pumpkin's ones are those on the left). 20160109_195814.thumb.jpg.a4af875e0fdc8fPotatoes gnocchi are done in the same way, only difference is that I steamcooked the potatoes so they retain more water and also more flour. The good thing is that potatoes stick much less so the process is easier by far. Once done gnocchi need to rest for half an hour before cooking. Meanwhile I prepared the sauces, melted cheeses ( butter, robiola, gorgonzola and cream with a pinch of pepper and nutmeg) for the potatoes gnocchi and sweet sauce (butter,  half a spoon of brown sugar, raisins and cinnamon) for pumpkin gnocchi. 20160109_195820.thumb.jpg.aba07dfb381d98When a big pot of salted water started boiling I threw inside a handful of gnocchi, when they came back to the surface they were ready,20160109_200000.thumb.jpg.b59777f9212b4d it takes only a couple of minutes or even less.20160109_200525.thumb.jpg.5867f1990fa7a2 When all the gnocchi were cooked I heated them with their sauce for a moment and then served immediately as they are good while still hot.20160109_201652.thumb.jpg.46c3bc51977f32 It's a traditionally wintertime dish, the most popular version is the potatoes one but I use many other veggies too, like cabbage, carrots, spinach etc. In Verona it's mostly eaten during the Carnival when the King of the Gnocco is crowned.

  • Upvote 5
 Share

9 Comments


Recommended Comments

Grimalkin

Posted

I love this! Thank you for sharing. I have heard of pumpkin gnocchi, but have never seen a arisen sauce before. Very interesting. I have had it with a sage cream sauce. Looks like you put lots of love into them.

  • Upvote 1
Link to comment
laPapessaGiovanna

Posted (edited)

@Grimalkin Butter and sage sauce is a very good dressing for the potatoes gnocchi but there's someone here who disagrees :my_dodgy: so for sake of peace I make the cheese sauce. The  raisins sauce is a family recipe. It's funny because once upon a time when I first did pumpkin gnocchi I dressed them with something else I don't remember what but it was a salted not sweet sauce.  My father grumpily told me that they were terrible and that his grandmother made them only with a sweet sauce. After extracting info piece by piece from his memory here it is the raisins sauce :) 

Edited by laPapessaGiovanna
  • Upvote 1
Link to comment
Grimalkin

Posted

       I will happily eat your cheer sauce. No complaints here.:my_smile::my_smile::my_smile:

I like people's special family reipes.

  • Upvote 1
Link to comment
OnceUponATime

Posted

are your pumpkins fully cooked after 15mins in the oven? and does this work with all types of pumpkins?

I still have over 20 pumpkins left and they are starting to go bad so I'm always on the look out for ideas. You can only eat so many pumpkin waffles, pumpkin soup and pumpkin rolls before you get bored of them. *sigh*

  • Upvote 1
Link to comment
laPapessaGiovanna

Posted (edited)

@OnceUponATime Yes usually 15 minutes are enough, I use this type of pumpkin that grows well in my garden and is typical of here.zucca-marina.jpg No idea of other types, you can experiment, the only requirement is not burning it. The Pumpkins I haven't yet cooked I have skinned and cut in cubes and stored in the freezer ready for soups, risotto or whatever.

Edited by laPapessaGiovanna
  • Upvote 1
Link to comment

I make potato gnocchi for my kids every couple of months. It's pretty labor intensive, so it's only a treat meal! I like to boil them, and then do a little saute in pan with some butter and sage.

  • Upvote 1
Link to comment
laPapessaGiovanna

Posted

6 minutes ago, keen23 said:

I make potato gnocchi for my kids every couple of months. It's pretty labor intensive, so it's only a treat meal! I like to boil them, and then do a little saute in pan with some butter and sage.

That is why I usually make them in bulk and freeze. When my freezed stock ends I am :my_cry:

Link to comment
OnceUponATime

Posted

On 1/02/2016 at 3:44 PM, laPapessaGiovanna said:

@OnceUponATime Yes usually 15 minutes are enough, I use this type of pumpkin that grows well in my garden and is typical of here.zucca-marina.jpg No idea of other types, you can experiment, the only requirement is not burning it. The Pumpkins I haven't yet cooked I have skinned and cut in cubes and stored in the freezer ready for soups, risotto or whatever.

so I tried. they actually tasted good although my pumpkin is a bit too watery.

I also ran out of flour when making them (after I thought i had added enough flour to them thankfully :) ) and forming them without flour was hard so they looked ugly. I do think next time I'll try adding in a dry potato too to compensate a bit for the moist pumpkin and use a bit more floury. I was scared to overdo it on the flour.

And that's two pumpkins down, way to many to go. And as a bonus we have pumpkin soup for tomorrow (1/2 a pumpkin plus the bits that didn't bake soft enough). I would freeze it but the freezer is still full of beans/broccoli/spag. sauce from summer

  • Upvote 1
Link to comment

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now


×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.