Marina di Chioggia Pumpkin Gnocchi

4
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"This uses a fresh pumpkin but a lot of the prep can be skipped if using canned pumpkin."

Original recipe yields 4 servings
OK
  • FOR GNOCCHI
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (1375.9 g)
  • Calories 738.1
  • Total Fat - 20.7 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 257.6 mg
  • Sodium - 790.2 mg
  • Total Carbohydrate - 127.3 g
  • Dietary Fiber - 15.1 g
  • Sugars - 33.5 g
  • Protein - 28.9 g
  • Calcium - 383.9 mg
  • Iron - 13.1 mg
  • Vitamin C - 115.8 mg
  • Thiamin - 0.9 mg

Step 1

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

Step 2

Piece potato with a fork and then wrap it in foil. Slice pumpkin in half and remove seeds. Place the potato and pumpkin halves on baking sheet cut side down and roast for 35-45 minutes. If you use canned pumpkin this step can be skipped (except the potato still needs to be cooked).

Step 3

Peel potato and grate it. Remove skin from the pumpkin and discard. Pureee pumpkin in a blender or food processor and then mix the shredded potato in with the pumpkin puree.

Step 4

On a floured work surface or board, place the pumpkin-potato mixture in center. Make a well in the center of the mixture and crack the egg in the center. Sprinkle salt on top and whisk the egg. Using clean dry hands mix the ingredients into a dough (DO NOT OVERMIX). Form dough into a smooth round loaf. Cut off slices of the loaf and roll each one into a long rope (1/2 inch in diameter). Cut the rope into bite size pieces (1 inch long). Sprinkle a plate with flour and place the gnocchi onto the plate in a single layer.

Step 5

Over medium high heat bring a large pot of water to a boil and then add the gnocchi one a t a time to the water, working in batches. As the gnocchi rise to the top of the pot of boiling water, remove them with a slotted spoon. Reserve 1/2 cup of the water for the sauce.

Step 6

In a skillet over medium heat melt 2 tablespoons of butter and then fry the gnocchi on one side until crispy (do not fry the other side). Remove from pan and set aside. In the same pan add 2 tablespoons of butter, the sage leaves and the smashed garlic clove. Reduce heat to low and cook the mixture for a few minutes until the sage leaves begin to crisp. Remove sage and garlic from heat and set aside. Whisk in the flour and then slowly whisk in the cream. Stir in the 1/2 cup of cooking water, whisking it in slowly until it reaches the desired consistency.

Step 7

Toss the gnocchi with the sauce and top with sage leaves and Parmesan.

Tips & Variations


No special items needed.

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