Ingredients for Pumpkin Dumplings Gnocchi Di Zucca Alla Versiliese
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How to Make Pumpkin Dumplings Gnocchi Di Zucca Alla Versiliese
- Cube 1kg of pumpkin into 2cm pieces. Add to a large saucepan with 200ml of water and a pinch of salt.
- Cook over medium-low heat, stirring occasionally, for 20-25 minutes, or until the pumpkin is completely soft and easily mashed.
- Mash the cooked pumpkin thoroughly using a potato masher or food mill until completely smooth. Let cool completely.
- In a large bowl, combine the cooled pumpkin puree with 2 large eggs. Gradually add 300-400g of all-purpose flour, mixing until a soft, slightly sticky dough forms. The dough should be thick enough to hold its shape when spooned.
- Bring a large pot of salted water to a rolling boil. Using a spoon or a gnocchi board (optional), shape the dough into small dumplings (about 1-2 tablespoons of dough each).
- Gently drop the dumplings into the boiling water. They are ready when they float to the surface (about 2-3 minutes).
- Remove the dumplings with a slotted spoon and immediately toss them with 50g of melted butter and 50g of grated Parmesan cheese.
- Serve immediately and enjoy the delicious flavors of Versilia and Garfagnana!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
34g
Carbs
22g
