Pumpkin, a delicacy of the winter months, lends itself to many different recipes. It can be used to make velvety soups and creams, to season risotto, and fill ravioli. With its sweet taste, pumpkin can pair with the most delicious of cold cuts, try it with coppa and mozzarella!

Pumpkin gnocchi needed to be added amongst our recipes, as they areeasy to prepare for even the clumsiest of cooks. The only aspect to pay close attention to is that of cooking of the pumpkin, which must be done as such to allow it be used as if it were a puree.

The Recipe:

Cut the pumpkin in half and remove the seeds and internal filaments. Then cut it into slices and cook in the oven so that the pulp remains dry, at 200° for a minimum of 30 minutes up to a maximum of 60 minutes. Obviously, the smaller the pieces of pumpkin, the less time will be required to cook it. The flesh should be soft enough to be smashed with a fork or potato masher, and made into a puree.

When all of the pumpkin has been smashed, knead with the egg and gradually add flour, the salt and a pinch of sugar until a firm dough is obtained. Cut the dough obtained in several pieces and work each into strips from which to obtain gnocchi by simply cutting with a knife. You can embellish pumpkin gnocchi by pressing on them one at a time with the tines of a fork, or create a small groove by using your thumb. 

Pumpkin gnocchi, like those made of potatoes, are ready to be cooked. Boil the water, then add salt and pour in the gnocchi. They will be ready when they rise to the surface. 

As pumpkin gnocchi tend to be sweet, you can create a fast sauce with thebacon. Negroni cured jowldices are ready to be used; let them dissolve slightly in a pan, then add the gnocchi and let them cook. You can add the fleur de sel as well as thyme as decoration to give a final touch to the dish.