The classic gnocchi are made of potatoes but since now it is pumpkin season I have decided to make pumpkin gnocchi instead.
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This variant of the classic recipe is very popular in Italy during this period of the year, you can also use pumpkin for making ravioli, risotto and much more... I have to admit that I never liked pumpkin in main courses when I was little (only liked it in desserts), it was making pasta or risotto too sweet. Only few years ago I rediscovered pumpkin and began to really appreciate its flavor.
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I wanted to taste the pumpkin so I choose a very simple sauce... a very good extra-virgin olive oil and Parmigiano Reggiano... the simpler is the better. This dish is very delicate and you can taste very well the pumpkin, which is what I like (I do want gnocchi that only taste flours!).
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Here is my recipe for pumpkin gnocchi...
16 comments:
Una buona idéa...
Nonostante tutte le zucche acquistate ultimamente, non ho mai provato a fare gli gnocchi. Ho ancora una Hokkaido che mi aspetta :-)
Ciao
Alex
Eleonora, vero? Sono molto buoni.
Alex, devi provare... questi sono molto delicati ed hanno un bel gusto di zucca.
Ciao.
Orchidea
these gnocchi sound great!
hey, would you like to submit them for this month's Eating with the Seasons? http://maninas.wordpress.com/2008/10/18/eating-with-the-seasons-november/ it's perfect as pumpkin is in season at the moment!
Uhmmmm, buoni !
La tua variante forse è un po' più leggera...
Anche io faccio gli gnocchi di zucca qui in Svezia ma metto più farina e della ricotta dura salata proveniente dall'Italia.
Ho avuto anche qualche problema a trovare della zucca qui a Stoccolma, ho visto quelle per Halloween ma mi chiedo se siano anche buone da mangiare oltre che belle! Per cucinare utilizzo delle oblinghe.
Ciao!
Maminas, thanks. I will submit it with plasure to the this month's "Eating with the season".
Brikebroke, grazie grazie!!!
Annachiara, le zucche io le ho trovate a VI di Fridhemsplan, ho comprato sia le ´"buttersquash" (quelle lunghe) che le "Muscat" (quelle di Halloween) che vengono tagliate in spicchi e vendute così. Sono buone entrambe, penso che quelle lunghe siano più delicate.
Ciao,
Orchidea
Yummy yummy, sembrano buonissimi!
Deliziosi :)
This recipe looks great. I'm going to give it a try, thanks.
Just wanted to say I love your blog and have given you an award. If you get a moment please stop by my blog, From the Heart, and take a peek. www.saritaleone.blogspot.com
Have a nice day!
These look extra delicious. We usually make them with a combo of potato and pumpkin, but I think all pumpkin is a great idea. Will give it a try.
Thanks, Orchidea! I look forward to your gorgeous entry!
There a lot of pumpkin over the "foodblosphera". Good for me I love it.Your gnocchi looks delicious.
Guendalina, grazie! Sono delicati e buonissimi.
Elisabetta, grazie!
Sarita, thansk a lot for you nice words. I am glad you like this recipe... let me know if you try them.
Bella baita, I also tried with potatoes and I like them. These are more delicate and they taste more pumpkin. But I like both versions.
Maninas, I already sent you an email for my entry.
Sylvia, thanks. Yes, October/November is pumpking season in Europe...
Ciao,
Orchidea
Gnocchi are my weakness. And with pumpkin, oh my.
Susan, thanks a lot for your comment.
Ciao.
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