Photo by Stocksy/Ina Peters
In Italian cuisine, 'Marina di Chioggia' is the pumpkin traditionally used for making the small dumplings known as gnocchi.
Ingredients
- 1/2 cups russet potatoes, peeled and cubed, then boiled until tender
- 1 cup puréed ‘Marina di Chioggia’ or other cooked pumpkin
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon freshly grated nutmeg
- Few twists freshly ground pepper
- 1/2 to 1 teaspoon salt
- 1-1/2 to 2 cups all-purpose flour
- 6 ounces unsalted butter
- 12 fresh sage leaves, minced
- Salt and black pepper, to taste
Directions
- In a large bowl, mash or rice the cooked potatoes and allow them to cool. With a fork, gently mix in the pumpkin, cheese, egg, nutmeg, pepper, and salt.
- Add flour a little at a time until you have a smooth, sticky dough.
- Briefly knead the dough in the bowl, just until the last bits of flour have been incorporated.
- Bring a large pot of salted water to a rolling boil while you divide the dough into 6 pieces.
- On a floured surface, roll each piece into a long rope, 1/2 inch in diameter.
- Cut the rope into 1/2-inch pieces.
- Roll each piece of gnocchi down the back of the tines of a floured fork to make shallow, sauce-holding grooves.
- Set the pumpkin gnocchi on a floured baking sheet. Repeat the process with the remaining dough.
- Immediately begin boiling small batches of gnocchi. They should rise to the surface after a couple of minutes. After they rise, boil for 2 to 3 minutes more.
- Test a piece from the first batch to make sure it’s cooked through and not gummy, and adjust cooking time accordingly.
- Remove the pieces with a slotted spoon and add them to a lightly buttered bowl. Keep covered.
- Meanwhile, heat a skillet to medium-high and add the butter. Let it cook without stirring until the edges begin to brown.
- Stir in the sage leaves and cook for 30 seconds to 1 minute.
- Season with more salt and pepper to taste.
- Pour the butter over the gnocchi and stir to coat. Ladle into bowls and serve.
