Preparation steps

In a large pot bring to boil salted water.

Wash the pumpkin and cut in two or more pieces.

Carefully remove the seeds leaving the pulp attached to the skin.

Boil the pulp until soft. Drain and let chill.

With the help of a spoon remove the pulp and save it in a large bowl.

Add the eggs and mix. Use one egg if the pulp is moist or two if the pulp is dry.

Add sifted flour to the mix until you obtain a dough thick enough. An easy test can be performed using a spoon. The dough should be thick enough to form small balls but soft enough to fall if the spoon is turned upside down.

If the obtained dough is too thick, add one additional egg. If too soft, more flour.

Adjust with salt, just before cooking

Cooking steps

Bring to boil the water and add salt as desired.

For each gnocchi (small ball of dough): using a teaspoon get a small amount of dough and drop it into the salted water.

You know that the gnocchi are fully cooked when you see them float to the surface.

As a serving suggestion, melt some unsalted butter and pour over the cooked gnocchi. Spread with abundant Parmigiano Reggiano and serve hot. For an additional flavor, add to the melted butter some leaves of sage.

The success of your gnocchi mostly depends on the squash variety you choose. We suggest to use butternut squash, acorn squash or in alternative small sugar pumpkins.

The result is not optimal but you can also use pre-made pumpkin puree. Just remember to drain the water in excess