Homemade Pumpkin Gnocchi With Two Tasty Sauces (dairy & gluten free option too:)
When I came across the wild looking deep ocean green Italian pumpkin named Marina di Chioggia, I knew I had to have it! When they told me it was the perfect variety for pastas and gnocchi (surprise surprise) I knew right away why I had found it. I was meant to make Gnocchi :) I have been wanting to make it since we named our cat Gnocchi…haha…and now it was time. Plus I just received my vintage Made in Italy potato ricer (Schiacciapatate) in the mail and was dying to smash something with it! In all honesty I would have bought that lovely pumpkin just because it was Italian, which is something I often find myself doing….obsession or true love? I’m not sure yet! Luckily it didn’t just sit around greeting me though. I put it to good delicious use and even have extra left over for other fall goodies. Pumpkin cheesecake anyone?
The Marina di Chioggia pumpkin originally comes from South America but made it’s way to Italy and popularity in the 1600’s. It gets it’s name from a small fishing village south of Venice named Chioggia, which it where it’s popularity in Italy started. The Marina di Chioggia pumpkin is a signature ingredient in Venetian dishes like gnocchi and tortellini. It has a deep rich flavor and a pretty inner yellow/orange color.
*See below to prepare the Marina di Chioggia pumpkin for these recipes.
The Recipe - Pumpkin Gnocchi
2 cups all purpose flour, plus more for rolling
2 cups prepared pumpkin or 1 - 15 oz can prepared pumpkin (not pumpkin pie mix) *See below if using canned.
1 cup whole milk ricotta cheese
1 egg
1/3 cup finely grated pecorino cheese, plus more for garnish
1/2 tsp salt
Dairy Free & Gluten free - Use the same direction below, just omit the dairy items.
2 cups Gluten Free 1 to 1 flour, plus more for rolling (I use Bob’s Red Mill)
2 cups prepared pumpkin or 1 - 15 oz can prepared pumpkin (not pumpkin pie mix) *See below if using canned.
1 egg
3/4 tsp salt
On a clean work surface place the 2 cups of flour. Using your hands, make a well in the center of the flour.
Add in the egg and beat lightly with your hand or a fork. Add in the ricotta, pumpkin (mashed or run through a ricer if using fresh), pecorino cheese and salt.
Slowly incorporate all of the ingredients together kneading lightly to completely combine, adding additional flour if too sticky.
Working with a small amount at a time and floured hands, roll out a long rope approx 3/4 inches wide. Cut into squares.
Using a gnocchi board (see photo) or the back of a fork slowly roll each piece of gnocchi with your finger. If gnocchi are sticking to the board or the fork, dust both the surfaces and gnocchi lightly with flour.
Place the gnocchi on a tray covered with a kitchen towel as you finish processing the rest of the dough.
A special thanks to my son for taking all the pictures below for me. We are working on his camera angles :)
At this point you can either cook the fresh gnocchi or freeze them for having later. If you are cooking right away, bring a large pot of water to a boil. Add in the gnocchi, making sure to not overcrowd the pot. They cook so fast that you can make more quickly if needed. The gnocchi will sink to the bottom of the pan. Make sure to give them a stir after they are added so to make sure they haven’t stuck to the bottom of the pan. When they are ready the gnocchi will float up to the surface of the water. This will only take a few minutes so stay by and be ready to scoop them out. To freeze the gnocchi, place them in the freezer on a sheet cake pan lined with a kitchen towel. Once they are frozen, transfer them to a freezer bag. Gnocchi freeze wonderfully and when you are ready to use them all you do is put them in the boiling water directly out of the freezer.
*If using canned pumpkin, spread the pumpkin out on some paper towels and let sit for 10 min. This will help absorb any extra liquid.
Sauce One - creamy Pumpkin Sauce
2/3 cup pumpkin puree
2/3 cup half and half
2/3 cup grated pecorino cheese, plus extra for garnish
Salt and pepper to taste
1. In a small sauce pan add the ingredients above and whisk on medium low until smooth. Mix the cooked gnocchi into the sauce and add additional liquid from boiling the gnocchi to thin to desired consistency.
Serves 2-4 as a side dish. Makes enough to dress approximately HALF of the Pumpkin Gnocchi recipe above
Sauce Two - Butter and Sage Sauce
3/4 stick unsalted butter (use vegan butter for non dairy option)
6-10 sage leaves
Salt and pepper to taste
Pecorino cheese (omit for non dairy option)
1. Add the butter to a skillet and melt over a medium flame. Cook the butter until it turns a light brown color, approx. 5-6 min. Add the sage leaves and sauté. Depending on the texture you would like for the leaves, you can cook them in the butter for just a couple of min to combine the flavors, or you can leave them in for longer until the turn crispy. This adds a fun texture to the end product. Add the cooked gnocchi into the butter mixture and toss to combine. Season with salt if needed. Garnish with pecorino cheese and pepper.
Serves 2 - 4 as a side dish. Makes enough to dress approximately HALF of the Pumpkin Gnocchi recipe above
Preparing the Marina di Chioggia Pumpkin
Cut the pumpkin in half and place cut side down on a foil lined baking sheet. I left in the seeds as they are easily scooped out after baking. Bake at 350 degrees until the pumpkin is tender, approx 60 - 90 min, depending on the size of the pumpkin. Let cool. The seeds can be discarded or roasted in the oven and enjoyed later :)
Buon Appetito!
And remember, wine always goes good with gnocchi making and eating!
