Pumpkin gnocchi recipe: A Japanese pasta dish
The gnocchi zapallo is rich and healthy to enjoy this typical dish of Italian cuisine alternative. Unlike the traditional recipe, this pumpkin gnocchi does not have potatoes, but they are just as tender and delicious. In addition, they maintain the orange color so characteristic of the vegetable. For this pumpkin gnocchi recipe, we have used cubutia squash, a variety of squash of Japanese origin that is usually much drier and more flavorful. This will benefit you when cooking the gnocchi since it will not require adding more flour than necessary.
On the 29th of each month, Argentine families prepare these gnocchi dishes in their different versions, a tradition that dates back many decades. The legend says that an envelope with money should be placed under the plate as a symbol of good wishes to bring prosperity to the family. Do you dare to prepare the pumpkin gnocchi this 29th? Keep reading this step-by-step recipe to discover how to make simple and delicious pumpkin gnocchi.
Ingredients to make Pumpkin gnocchi recipe:
- 1 egg
- 350 grams of flour 000
- 1 pinch of salt to taste
- 1 pinch of pepper to taste
- 2 cups mashed pumpkin (cabutia)
- 1 medium onion
- 2 medium tomatoes
- 1 tablespoon olive oil
- 1 clove garlic
- 1 handful of grated cheese
Keep reading: Aztec cake recipe
How to prepare Pumpkin gnocchi recipe?
Preheat the oven to medium temperature, about 180 ºC. Cut the squash in half, remove the seeds and set them aside. Wrap the pumpkin pieces in aluminum foil and bake for 1 hour until well browned.
First thing’s first! We are going to cut the pumpkin in half we remove the seeds (Be careful! Do not throw them away!) We salt it (I use coarse salt) a half of onion and cover it with aluminum. DATA! If you put it in the oven, you avoid excess liquid when kneading, and do not go overboard with flour.
Once the pumpkin is cooked, remove the aluminum that covered it and let it cool. With the help of a fork, crumble the cooked squash until you get a puree. Season it with pepper, a pinch of curry and a touch of turmeric. Also, add the egg, stir well and reserve.
You can also prepare the pumpkin and potato gnocchi. To do this, use the same proportion of pumpkin and boiled potato when you prepare the puree.
To prepare the dough for the cabutia squash gnocchi, place the flour on a clean surface and form a crown. Pour the pumpkin puree in the center and knead little by little for several minutes, incorporating both ingredients well. When your dough is ready, cut it into 4 portions and reserve.
If you prefer a healthier option, you can choose to prepare the pumpkin gnocchi with whole wheat flour. Keep in mind that whole wheat flour absorbs more liquid than normal, so 300 grams will be more than enough.
Sprinkle some flour on your work surface. Roll the dough portions into long, thin rolls to shape your pumpkin gnocchi. Cut these rolls into small pieces 1 to 2 fingers long. With the help of a fork, flatten the balls that have remained slightly. Once the gnocchi is ready, reserve them in the fridge so that they acquire consistency.
Boil the tomatoes for 5 minutes. First, remove the stem, and then make a cross with the help of a knife on the upper part.
While the tomatoes are boiling, prepare the gnocchi sauce. Start by sautéing the onion cut into small pieces in a pan. Next, peel the boiled tomatoes and cut them into cubes. Add them to the pan with the sautéed onion and add a pinch of sugar to reduce the acidity of the tomato. Cook over medium heat until the tomato begins to reduce.
Prepare a pot with plenty of water and salt to boil the pumpkin gnocchi. With 2 or 3 minutes of cooking, it will be enough. You will know that they are cooked when they rise to the surface of the water and are floating. Add the boiled gnocchi to the saucepan. Also, add a little cooking water to give creaminess and prevent them from drying out. Stir for a minute and remove from heat.
You have your pumpkin gnocchi ready! Serve the dish with olives and some green basil, rosemary, thyme or oregano leaves.