Something savoury! How unusual! I’ve got a lovely and exciting guest post for you this weekend from the wonderful Daniela Delli from The Olive Oil Hunters who specialises in tasty extra virgin olive oil. I absolutely adore Italian cuisine. It’s so diverse and without fail, always delicious, so it was great when Daniela and I came into contact. I’m super excited to share with you a seasonal classic, Pumpkin Gnocchi!
Squashes are incredibly versatile. You can make so many scrumptious dishes with them. I actually came across some of the most bizarre squashes I’ve ever seen at Myddelton House Gardens. The funkiest shapes you’ve ever seen and even squashes that looked somewhat sinister! so given my squash discoveries of late it’s quite timely that Daniela has created this rather enticing pumpkin gnocchi for you all to indulge in.
So, on that note, I shall leave you with Daniela Delli:
Gnocchi is one of the most popular Italian dishes. This recipe is delicate and has slightly spicy flavour; perfect for autumn. They can be made by mixing mashed potatoes (or alternatively fresh ricotta cheese), flour, eggs, Parmesan cheese and spices. Today we’ll make the most out of seasonality with pumpkin. Soft and sweet, with a slightly sour taste, pumpkin gnocchi is great with a simple tomato sauce or just with a drizzle of olive oil and some Parmesan cheese on top.
Take advantage of the seasons and with the delicious taste of the pumpkin in this timeless Italian dish. Check out some Here’s my recipes for more Italian inspiration!
Make the most out of seasonality with this pumpkin gnocchi recipe
- 1 kg pumpkin
- 1 kg potato
- 1 egg
- 1 tbsp nutmeg
- 130 g flour type 00
- 50 g potato starch
- 2 tbsp parmesan cheese grated
- extra virgin olive oil
- pinch salt
- pinch ground pepper
Peel the pumpkin, remove the seeds and cut them into chunks and then peel the potatoes and cut them into pieces.
Steam the pumpkin and the potatoes for about 15 minutes until they become soft. Drain and let them cool.
Once warm, mash together the potatoes and the pumpkin with a potato masher or with the help of a mixer until they form a purée.
Put the purée on a flat surface. Make a hole in the middle of the purée and add in it the egg, the flour, the grounded pepper and the nutmeg powder.
Mix everything and work the dough until it gets compact and firm.
Take a piece of gnocchi dough and create a snake-shaped line and with the help of a knife cut into small dumplings. Give a gnocchi form to the dumpling, cover it in flour and place it on a plate.
Continue to make dumplings until the dough ends.
Meanwhile, boil salted water in a pot. As soon as the water boils, add the gnocchi dumplings. Cooking gnocchi only takes few seconds. As soon they rise to the surface remove them from the water with a slotted spoon and place them directly in a platter.
Serve with tomato sauce or just with some extravirgin olive oil and a sprinkling of Parmesan cheese.