Roman-style pumpkin gnocchi: the recipe for the famous autumn starter

The Roman pumpkin gnocchi they are the autumnal, aromatic and very tasty variant of the great classic of Lazio cuisine. They are prepared in the traditional way with a mixture based on semolinamilk, butter, eggs, parmesan, pepper and nutmeg, to which the pumpkin will be incorporated, steamed and mashed.

Once modeled with a cookie cutter, many floppy disks 6cm in diameter, these will be placed in a baking dish, sprinkled with more butter, grated cheese and crushed hazelnuts, and browned in the oven at 180°C for just under half an hour . You will then get a first tasty and stringy, with a slight crunchy note, ideal to bring to the table for Sunday luncha special occasion or a dinner with friends.

To form a delicious crust on the surface, remember to finish cooking under the grill from the oven. If desired, for a richer, creamier yield, you can add a few bows of sweet gorgonzola and sautéed mushrooms, replace the grated parmesan with pecorino, or cover the gnocchi with a creamy béchamel sauce and diced cooked ham.

Do not forget to spread the dough in a mold 2 cm thick and leave it chill completely before starting to form the medallions: this way they will be perfectly cut and the final result will be impeccable.

For this recipe, prefer a pumpkin of the Mantovana or Delica variety: with a soft, firm and compact pulp, it lends itself perfectly to the preparation of risottos, filled and velvety pasta, focaccia and delicious desserts.

Learn how to make pumpkin gnocchi a la romaine by following the walkthrough and tips.

How to Make Roman Pumpkin Gnocchi

Cut the pumpkin into cubes and collect them in a steamer basket lined with parchment paper 1; then place it on a saucepan with cold water, and let it cook for 20 minutes from boiling.

Once cooked, pass the pumpkin cubes through a potato masher and collect the resulting puree in a bowl 2. Set aside and let cool.

In a large saucepan, bring the milk to a boil with a pinch of salt, then add the semolina 3 and whisk vigorously until thickened.

At this point, remove from the heat and add the grated parmesan and butter 4always continuing to mix.

Add the cold pumpkin purée and the egg, add a pinch of grated nutmeg and mix well 5 with a wooden ladle.

Spread the dough 2 cm thick in a baking tray lined with parchment paper, level the surface with the back of a wooden ladle 6 and let it cool completely.

Once cold, cut the dough using a cookie cutter. seven 6 cm in diameter and obtain many medallions.

Arrange the gnocchi obtained next to each other 8 and overlapping them slightly, in a well-buttered baking dish; then veil them with a few flakes of creamed butter.

Sprinkle with a generous handful of grated parmesan 9 and flavored with ground pepper.

Sprinkle with crushed hazelnuts ten and bake in a preheated oven at 180°C for about 25 minutes, finishing the cooking in grill mode.

Once cooked, remove the gnocchi from the oven, sprinkle with a few rosemary needles 11bring to the table and serve.

storage

Roman pumpkin gnocchi can be stored in the refrigerator, in an airtight container, for 2 days massive.