pumpkin gnocchi

Today we are going to talk about a traditional recipe made with a seasonal ingredient: pumpkin gnocchi. Due to its historical and cultural peculiarity, the gastronomic panorama of Friuli Venezia Giulia reflects the union between Italian, Slavic and Germanic cuisine, and so is today’s dish. Many recipes, traditional and tasty dishes are proposed, particularly in the winter period. Gnocchi are a first course typical of the foothills and Carnia, but they are loved through the whole region. Gnocchi can actually be made with various ingredients such as bread, potatoes, plums or squash, and it is precisely the variant with pumpkins that we are going to show today. Pumpkin cultivation is favored by particular characteristics of the soil of the region, and has represented a form of supply for the poorest areas through time.

RECIPE: 1Kg. pumpkin, 2 eggs, 200 gr. of flour, 200 gr. ricotta, salt and pepper to taste

PREPARATION: clean the pumpkin by removing the peel and its seeds, cut it into small pieces and spread it out in a pan, cook until it softens. Blend it with fresh ricotta, eggs and the flour and mix everything together. You will get a really soft and moist dough. Bring a pot of salted water to a boil and using a spoon, take the dough and cook it into dumplings. In the mean time, in a saucepan melt some butter and add sage leafs. This is what you will need them to season your gnocchi, which you can top with smoked ricotta.



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