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Pumpkin gnocchi with Balsamic

Pumpkin gnocchi with Balsamic. We love the autumn season. You can see leaves everywhere, breathtaking sunsets and a lot of pumpkins.
A lot of recipes use pumpkins, for example, pumpkin soup, baked pumpkin, pumpkin crumble and so on.

Today we would like to share with the Pumpkin Gnocchi with Balsamic Vinegar.

Gnocchi makes all people go crazy for them.

This recipe is easy to prepare and tasty to savour. You can season the gnocchi with a myriad of different combinations from tomato or ragù to more complicated recipes, perhaps with scamorza, radicchio or speak.

To keep it simple, the recipe that we propose today is just one of the simple ones: pumpkin gnocchi with Balsamic Vinegar and fresh ricotta.
You will find the fresh and enveloping taste of ricotta together with the unmistakable bittersweet vinegar (a real autumn first course).

Ingredients for 4 people:

  • 300 gr of flour
  • 1 egg
  • 800 gr of pumpkin
  • salt
  • 80 gr of ricotta

To decore:

  • 50 gr of Parmigiano Reggiano cheese
  • Traditional Balsamic Vinegar of Modena PDO

How to prepare it:

start by cutting the pumpkin and clean it from the internal filaments. Place the pieces obtained on a baking sheet and cook for about 30 minutes at 200 degrees. The pumpkin must become soft. In this way, it will be easier to remove the outer skin without too much effort.

Once cooked, let the pumpkin cool. Collect the pulp in a bowl with the help of a spoon and mash it until you get a baby food.

At this point add flour, egg, ricotta and pinch of salt. Mix the ingredients well until you get a homogeneous mixture and let it rest for about half an hour.
The dough must be compact and soft.

Let’s continue the preparation of the gnocchi. Now is time to make bigoli about 2 cm thick from the dough and then make small pieces of them (the size you prefer). To obtain the largest gnocchi is about 2 cm size, for the smaller ones is about 1 cm size.

You can obtain the typical sign on the top of the gnocchi by sliding the head of a fork over them.

Continue making bigoli until you. have finished all the prepared dough. If it is very sticky, you can use some flour.

We advise you to lay the gnocchi that you have made on a slightly damp towel.

Once you have finished preparing all the gnocchi you can cook them in boiling water (add some salt in the water).

The gnocchi are ready as soon as they come to the surface.

Pumpkin gnocchi with Balsamic are ready to be served.
Add some Parmigiano Reggiano cheese and two or three spoons of Traditional Balsamic Vinegar of Modena.

Greetings from Modena.

 

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