Roman-style pumpkin gnocchi
February 3, 2022
Ingredients
200 g pumkin pulp
125 g normal semolina
500 g vegetable milk (es. rice milk)
40 g Parmigiano Reggiano cheese
50 g egg white
40 g butter
Nutmeg as required
Nutritional Table
Energy 608
Protein 29 g
Lipids 22 g
Carbohydrate 81 g
Sodium 244 mg
Phosphate 370 mg
Potassium 214 mg
Instructions
- Frist, cut the pumpkin, remove the seeds and peel and boil it for about 20 minutes; then let it cool and mash it with a fork to obtain a puree that you will keep aside
- To prepare the gnocchi, place the vegetable milk in a saucepan over low heat and add 20 g of butter, a pinch of salt and nutmeg as required
- When the milk comes to a boil, add the semolina stirring vigorously with a whisk to prevent lumps from forming
- When the semolina has thickened, remove from the heat and add the egg white, 20 g of Parmigiano Reggiano cheese and the pumpkin puree and mix averything togheter
- Transfer the mixture onto a slightly wet surface (tray or marble surface) spreading it with a spatula to a thikness of 1 cm and wait 5 minutes for it to cool
- Whit a pastry cutter (or with a glass) cut out the gnocchi and arrange them in a row on a greased baking sheet
- Melt the remaining butter and sprinkle the gnocchi; finally sprinkle them with the remaining Parmigiano Reggiano cheese and bake them in the pre-heated oven at 200°C for about 20-25 min.
Origins and Traditions
Roman-style pumpkin gnocchi are the autumn version of the famous Roman recipe. However, the dish is also claimed by some inhabitants of northern Italy for the presence of butter, which is a popular ingredient in the north. In any case, it is a very old recipe that is still often consumed in Italian families today.
