The concept of comfort foods is universal, especially during the fall and winter months, when we seem to cook and bake a little more than usual, adding that homey feeling of making meals that reminds us of our childhood, bringing us a sense of well-being and nostalgia.
Nobody does comfort food better than Italians (although Americans are champs at it!). Loaded with carbs and cheese, Italian comfort food is hard to beat. Who doesn’t remember their mom’s spaghetti with meatballs? Even if the sauce was store bought, you still have fond memories associated with that dish.
This Pumpkin Gnocchi recipe does not disappoint. It checks all the comfort food boxes; carbs, carbs a little grated cheese and more carbs, but I promise you, it’s all worth it!
Differently than its more famous cousin, the potato gnocchi, this pumpkin dumpling has a lot more flavor and lots of nutrients. Pumpkins are low in carbohydrates and loaded with fiber, potassium, antioxidants, vitamins and minerals that are great for your health.
This recipe is easy and somewhat fast to make. Yields 4 servings.
What You’ll Need
2 cups all-purpose flour
2 2/3 cup pumpkin puree (pulp from a 3-pound pumpkin) or 1 ½ cans of canned pumpkin
1 tsp salt
½ tsp pepper
1 tsp sugar
¼ tsp nutmeg
10 sage leaves
Grated Pecorino Romano
How To Make It
Roast the Pumpkin:
Preheat oven to 375 degrees
Open the pumpkin in half and scoop out the seeds and strings.
Place the pumpkin halves facing up on a baking sheet and cover it with aluminum foil.
Roast for 45 to 60 minutes, or until tender.
After removing it from the oven, let it cool and scoop out the pulp. Using a ricer, mash it to make sure there are no visible lumps in it.
In a mixing bowl, combine the flour, sugar, salt, pepper and nutmeg. Add the pumpkin puree and the egg. Blend well until all the ingredients are combined.
On a lightly floured surface, knead until a soft dough is formed and let it rest for a few minutes.
Divide the dough into four parts. Dust each portion with flour and at this point, the dough should be soft but not sticky. Use more flour if needed until you reach the right consistency.
Roll each part into a ½ inch rope and cut it into ¾ inch pieces.
Bring a large pot of water to a boil and add salt.
Chop sage and set aside.
Drop the dumplings in boiling water and cook it in batches. Gnocchi is cooked and ready when it starts to float. Drain it with a slotted spoon.
In a large frying pan, melt the butter and add the chopped sage.
Carefully toss the cooked gnocchi into the melted butter pan. Gently fold it, so every dumpling is covered in butter.
Plate it and finish it with freshly grated Pecorino Romano.
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