Gnocchi are one of the simplest homemade pastas, often prepared with the help of children. Their dough, however, hides a number of pitfalls. So follow our advice and make cooking pumpkin gnocchi child’s play.
How to cook pumpkin gnocchi: the mistakes to avoid
Before we check out this pasta’s preparation, let’s go over the basics. It’s better to bake the pumpkin (or other squash) in the oven, so that it doesn’t absorb too much water and make the gnocchi too soft (or make a dough requiring too much flour). For the same reason, better to lose a few more minutes and let the cooked pumpkin pulp drain well, to remove all the excess liquid. Whether you use the pumpkin alone or prepare the gnocchi with potatoes and pumpkin, pay attention to the flour: using too much will make the gnocchi hard, while too little will cause them to flake apart while cooking, resulting in a sort of watered-down purée. Scoring gnocchi is not just a whim (or a way to entertain children). Whether you turn them over with your thumb or pass them over a classic wooden board, the tines of a fork or a grater, the goal is the same: to create more surface area so the sauce sticks better. Gnocchi should sit before being cooked, meaning it’s better to have a stock ready to use in the freezer should an uncontrollable desire for this fresh pasta arise. Cooking is a fundamental step, meaning no getting distracted and no checking your phone. Bring salted water to a boil, submerge the gnocchi and drain as soon as they come to the surface.
Every topping for pumpkin gnocchi
What’s the best sauce for pumpkin gnocchi? This is the quintessential answer to that question. Classic butter and sage or a timeless tomato sauce are both essential recipes. In both cases, a sprinkling of Grana Padano or Parmigiano-Reggiano cheese is the perfect finishing touch. Pumpkin gnocchi also go well with richer toppings like Taleggio cheese sauce or walnut pesto, flavored with truffles for a gourmet palate. Cheese lovers should try them with a fossa cheese and fresh herbs (such as thyme and rosemary), or – while we’re at it – with gorgonzola and walnuts. And for a surprising twist, sauté your gnocchi in melted butter, serve and sprinkle with bitter cocoa powder for a playful contrast between sweet and savory.
Finding pumpkin and squash is easy
But what’s the best variety for gnocchi? As we said, water is your worst enemy, so choose a squash with a dry pulp. Butternut squash is one of the most suitable for this reason. And now that you know all about pumpkin gnocchi, here’s the recipe to prepare them to perfection.
