The pumpkin gnocchi they are a comfort and light first course, which I love very much, especially in autumn. An easy recipe with few ingredients, to be served like this, simply with butter, fresh thyme and grated cheese.
There pumpkin, the undisputed queen of the autumn season, is a vegetable rich in nutrients beneficial to health. It is low in calories, fat and sodium. Instead, it contains vitamins A and B, fiber and mineral salts, such as iron and potassium. Pumpkin is also a source of C vitamin which makes it a very precious ally for increasing the immune system, which begins to weaken at this time of year, and vitamin E with all its antioxidant properties.
There are so many pumpkin varietyand the most suitable one for making gnocchi is undoubtedly the Delicatebut it will be perfect too Mantua and the Butternut.
How to season pumpkin gnocchi
As I was telling you, I really love enhancing the flavor of pumpkin gnocchi with a seasoning neutral, made with butter, fresh thyme and grated Parmigiano Reggiano to taste. However, there are some unbeatable combos that I recommend:
- bacon and zola
- speck and hazelnuts
- mushrooms and bacon
And if you are looking for other recipes with pumpkin, browse my new book “l’ensima pumpkin”, available on Amazon.
How to scratch gnocchi with a fork
You can leave your gnocchi smooth, more or less pot-bellied, or scratch them. With this operation they will retain more wrinkle, seasoning and cheese.
If you don’t have the rigagnocchi cutting board*, you can scratch the gnocchi using the tines of a fork. Just turn the fork and slide the gnocchi on the convex side, applying light pressure with your thumb on the other side of the dough.