My grandmother used to make these babies for us all during the Christmas season and honestly it was an occasion to remember !
This dish is typically called "Gnochi di suca santa" which is a fantastic recipe combining pumpkin and nutmeg.
YOU'LL NEED:
(serves 4)
- 2.5 lbs of pumpkin (the real thing)
- 5 oz all purpose flour
- 1 egg
- salt and pepper to taste
- nutmeg (1/2 teaspon)
- 2 oz butter (unsalted)
- 8 sage leaves
- 4 oz freshly grated parmigiano.
PREPARATION:
(Prep time - about an hour and 3-4 minutes to cook)
-First things first.... the preparation of the pumpkin: Cut in half without removing the peel (skin) and place in a baking dish lined with coarse salt. Cover the pumpkin with aluminum foil and cook at 350 F for 45 minutes.
When the pumpkin is tender, remove it from the oven and let it cool, then peel it and pass through a potato masher.
-To make the dough for the pumpkin gnocchi, place the mashed pumpkin on a flat work surface, add the salt, pepper and nutmeg and mix together with the egg and the flour.
-Check for the consistency of the dough as it should be soft and light and not stick to your fingertips.
- You will now need to shape your gnocchi babies !
-Dust your work surface with some flour and cut off a small amount of the gnocchi dough. Roll it into a log (about and inch in diameter) and cut into small cylindrical pieces.
-Cook the gnocchi in a large pot of boiling salted water.
- While the gnocchi are cooking, prepare the sauce: In a skillet, melt the butter with a couple of fresh sage leaves, you will need to add 2 tablespoons of cooking water to the butter and stir to make a sauce.
- Once the gnocchi rise to the top of the pot, remove them using a slotted spoon and CAREFULLY toss them in the melted butter. Finish it with grated parmigiano cheese.
ENJOY !!!
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