Pumpkin Dumplings Gnocchi Di Zucca Alla Versiliese
Delight your taste buds with the rustic elegance of Pumpkin Dumplings (Gnocchi di Zucca alla Versiliese), a beloved Tuscan dish that brings autumn flavors to life. These pillowy dumplings, crafted from roasted pumpkin or butternut squash, are blended with Parmesan, breadcrumbs, and a hint of nutmeg for a delicate balance of sweetness and spice. Gently boiled until tender, they're bathed in a fragrant sage butter sauce that amplifies their rich, earthy character. Perfect for elevating any cozy dinner, this recipe is a celebration of comfort and culinary tradition. Serve these golden-hued dumplings as a centerpiece, paired with a crisp white wine or a vibrant seasonal salad for an unforgettable Italian-inspired meal.
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Ingredients
- 500 grams Fresh pumpkin or butternut squash
- 100 grams All-purpose flour
- 50 grams Grated Parmesan cheese
- 50 grams Breadcrumbs
- 1 large Egg
- 0.25 teaspoons Nutmeg
- 0.5 teaspoons Salt
- 50 grams Unsalted butter
- 8 pieces Fresh sage leaves
- 2 liters Salted boiling water
Directions
Step 1
Preheat your oven to 200°C (400°F). Cut the pumpkin into large chunks, remove seeds, and place the pieces on a baking tray lined with parchment paper.
Step 2
Roast the pumpkin for 25-30 minutes, or until the flesh is tender and can be pierced easily with a fork. Allow it to cool slightly.
Step 3
Scoop the pumpkin flesh from the skin and place it into a fine-mesh strainer or cheesecloth. Press out excess moisture to ensure the dumpling dough won't be too wet.
Step 4
In a large mixing bowl, mash the drained pumpkin until smooth. Add the grated Parmesan, breadcrumbs, beaten egg, nutmeg, and salt. Gradually add the flour while mixing until a soft dough forms. Be careful not to overwork the dough.
Step 5
Bring salted water to a gentle boil in a large pot.
Step 6
Using a teaspoon, scoop small portions of the dough and shape them into quenelles or small balls. Alternatively, roll the dough onto a floured surface into a log and cut into dumpling-sized pieces.
Step 7
Drop the dumplings into the boiling water in small batches, being careful not to overcrowd the pot. Cook for 3-4 minutes, or until the dumplings float to the surface. Remove them with a slotted spoon and set them on a plate lined with a kitchen towel to drain.
Step 8
In a large skillet, melt the butter over medium heat. Add the sage leaves and fry them gently until fragrant and slightly crisp.
Step 9
Toss the cooked dumplings in the sage butter sauce, ensuring they're evenly coated.
Step 10
Serve immediately, optionally garnished with additional grated Parmesan and a sprinkle of freshly ground black pepper.
Nutrition Facts
| Serving size | (2842.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1459.2 |
| Total Fat 70.4g | 0% |
| Saturated Fat 38.1g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 380.2mg | 0% |
| Sodium 8890.3mg | 0% |
| Total Carbohydrate 178.0g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 14.9g | |
| Protein 49.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 893.3mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 1979.2mg | 0% |
Source of Calories