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Pumpkin gnocchetti by Claudia Roden
Servings 5
Ingredients
- 800 g Pumpkin cut into pieces
- 1 egg L
- 1-2 tsp sugar
- salt and freshly ground pepper
- 160 g plain flour
- 75 g unsalted butter melted
- grana padano or parmesan grated
Instructions
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Put the pumpkin in a large pan with 500ml water. Cook over high heat with the lid on for about 15 minutes until soft. Take the lid off and let all the liquid evaporate. Then mash to a paste with a potato masher and return to the hob, stirring over a high heat to dry it as much as possible. Add the egg, sugar (Italian pumpkins are sweet), salt (it needs a good amount) and pepper, and work in the flour beating vigorously.
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Make dumplings by dropping the paste by the tablespoon into boiling salted water – grease the spoon with oil and use another spoon to push it off. When the dumplings rise to the top, let them cook a few minutes longer, then lift them out with a slotted spoon, drain and serve with melted butter and grated cheese.
Recipe Notes
From “The Food of Italy” by Claudia Roden (Square Peg, £25).
Photograph: Martin Poole for the Observer