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Home Cooking 7

Lombardy's ultrasimple pumpkin gnocchi

eatzalot | Apr 20, 201411:25 AM

In searching past pumpkin-gnocchi mentions here, I didn't see mention of this type of recipe, so I'll ask here if anyone has experience with it. Even if you don't, you might share my interest in the extreme simplicity.

A 1970s Italian cookbook I have (Alberini et al., A. Mondadori Editore) includes a simple, apparently traditional, "gnocchi di zucca Mantovani:" two (2) ingredients plus optional salt. Knead enough flour into pumpkin puree to form a soft elastic dough, then shape and boil, a few at a time.

I plan to try it first with (based on other experience) semolina flour, or at least partly semolina if the texture seems to demand finer flour, and to let the dough rest a while before cooking.

This is the sort of elegantly simple recipe I really like, if it works well. (A good reason to peruse cookbooks.) Pumpkin products, including canned puree which I have handy, are readily available in the US. I saw good uses for pumpkin gnocchi in past CH threads -- served with sage butter, cream sauces, etc. (the book suggests butter and Parmesan cheese).

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