Pumpkin Gnocchi


How many autumn beauties!! Grapes, persimmon, pumpkins and pomegranates… I must absolutely take advantages of this year’s period for cooking and baking. I’ve also some free time now, since I’m on holidays until next week, when I’ll move to UK for my new job.

Today I’ve decided to use that wonderful pumpkin for making gnocchi. Actually I’ve made it many times, but mixing pumpkin and potatoes. In this recipe instead  I’ve used only pumpkin, and I’ve made gnocchi using two spoons.

For a good result it is important to use the Italian called zucca mantovana (Jap in english), which contains less water than the butternut squash. Thus you could add less flour and make soft gnocchi.


  • Half Jap Pumpkin
  • 70-80 g of flour 00
  • 40g of semolina rimacinata flour
  • 1 egg
  • salt
  • Butter and sage


First cook the pumpkin cut in 3cm slices in the oven, at 200°C for 30 minutes. Then remove the skin: it will be easier now because it’s soft. Squash the pumpkin slices with a fork, add the egg and the flour 00.


Using two spoons, make one gnocco, plunge it into the  semolina rimacinata flour and put it on a plastic table or on the baking paper. Avoid the wood table, it will stick on it.


Once gnocchi are done, cook it in boiling water for few minutes. They are ready when they come to surface. Butter and sage will be enough to get a delicious dish.


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