📝 About This Recipe
Transport yourself to the heart of Mantua with these delicate, pillow-soft pumpkin gnocchi. Unlike potato gnocchi, these 'Gnocchi di Zucca' offer a subtle sweetness and a vibrant sunset hue, perfectly balanced by the nutty depth of browned butter and earthy sage. It is a quintessential Italian 'Primi' that celebrates the soul-warming flavors of the harvest season.
🥗 Ingredients
The Gnocchi Dough
- 2 pounds Butternut Squash or Kabocha Pumpkin (unpeeled, halved and seeds removed)
- 1/2 cup Ricotta Cheese (well-drained overnight to remove excess moisture)
- 1 large Egg Yolk (lightly beaten)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1.5 to 2 cups All-purpose Flour (plus extra for dusting)
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Nutmeg (freshly grated)
The Burro e Salvia Sauce
- 8 tablespoons Unsalted Butter (high-quality European style preferred)
- 12-15 pieces Fresh Sage Leaves (whole)
- 1 teaspoon Lemon Juice (to brighten the brown butter)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 2 tablespoons Parmigiano-Reggiano (shaved or grated)
- 2 tablespoons Toasted Hazelnuts (roughly chopped for crunch)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Place the pumpkin halves cut-side down on a parchment-lined baking sheet and roast for 45-50 minutes until the flesh is very tender when pierced with a fork.
-
2
Scoop the warm pumpkin flesh into a bowl and mash it thoroughly. To ensure the lightest gnocchi, press the mash through a fine-mesh sieve or a potato ricer to remove any lumps.
-
3
Spread the pumpkin purée onto a clean baking sheet and bake for another 5-10 minutes at 300°F, or blot it firmly with paper towels. Eliminating moisture is the secret to preventing gummy gnocchi.
-
4
In a large mixing bowl, combine the dried pumpkin purée (you should have about 1.5 cups), drained ricotta, egg yolk, grated Parmigiano, salt, and nutmeg. Mix until smooth.
-
5
Gradually sift 1 cup of flour over the mixture. Using your hands or a dough scraper, gently fold the flour in. Continue adding flour 1/4 cup at a time until a soft, slightly sticky dough forms.
-
6
Turn the dough onto a floured surface. Knead very lightly for only 30 seconds. Over-kneading develops gluten, which makes the gnocchi tough instead of airy.
-
7
Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2 inch thick. Use a bench scraper or knife to cut the rope into 1-inch nuggets.
-
8
Optional: Roll each piece over the tines of a fork or a gnocchi board to create ridges. These ridges are 'sauce traps' that help the butter cling to the pasta.
-
9
Bring a large pot of heavily salted water to a gentle boil. While the water heats, prepare the sauce.
-
10
In a large skillet over medium heat, melt the butter. Once it starts to foam, add the sage leaves. Cook until the butter turns a deep golden brown and smells nutty, and the sage leaves become crisp.
-
11
Drop the gnocchi into the boiling water in batches. They are done when they float to the surface, which usually takes only 2-3 minutes.
-
12
Use a slotted spoon to transfer the floating gnocchi directly into the skillet with the brown butter. Add a splash of the starchy pasta water and the lemon juice.
-
13
Gently toss the gnocchi in the sauce for 1 minute to coat thoroughly. The butter should emulsify with the pasta water to create a silky glaze.
-
14
Plate immediately, garnishing with the crispy sage leaves, extra Parmigiano, and toasted hazelnuts.
💡 Chef's Tips
Use Kabocha squash if possible; it has a lower water content and more intense flavor than standard pumpkin. Always drain your ricotta in cheesecloth for at least 2 hours; excess water is the enemy of a light gnocchi dough. Avoid the temptation to add too much flour; the dough should be just workable. More flour equals a heavier, denser dumpling. Cook a 'test gnocchi' first. If it falls apart in the water, gently fold a tablespoon more flour into your dough. Keep the formed gnocchi on a floured tray in a single layer so they don't stick together before boiling.
🍽️ Serving Suggestions
Pair with a crisp, dry Italian white wine like a Soave or a Gavi di Gavi to cut through the richness of the butter. Serve as a 'Primi' course followed by a light roasted chicken or a fennel and citrus salad. For a cozy autumn dinner, serve alongside sautéed kale or Swiss chard with garlic. A glass of sparkling Lambrusco offers a traditional and refreshing contrast to the sweet pumpkin notes.