Gnocchi di Zucca, or Pumpkin Gnocchi

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Pumpkin GnocchiThis recipe serves two with a large salad or another dish (we usually have fish with this) or three as a small side dish or starter. You can double the recipe easily.


8 oz. can pumpkin, drained very, very well. We usually drain the canned pumpkin in a colander lined with clean cotton toweling, and after draining, we then squeeze any extra moisture out, using the towel.
1.5 to 2 cups flour. We use a little less and save some for kneading, rolling, etc.
Make a well with the flour
1 Tablespoon salt
pinch (small) nutmeg
1 egg yolk, lightly beaten


Place all the additional ingredients in the center of flour well. Mix with hands, drawing the flour into the well as you go until all is mixed in.
Knead lightly.
Roll into ropes about 1″ in diameter, then cut into 1/2″ pieces. Push these up a floured fork to get ridges. Place on a floured cloth, then cook or freeze.
Boil in a large pot of salted water; they are done a few minutes after they reach the surface. Drain and toss with room temperature Pesto.

Serve immediately and enjoy! Remember: you can learn to cook Italian dishes like this one, during our cooking classes in the Renaissance Pandolfini Estate!