La Mozzarella In Carrozza

Pumpkin gnocchi, basic recipe for very soft gnocchi that do not fall apart

Yields: 4   Prep: 1H   Diff: Medium
- 500g Potatoes
- 300g Pumpkin
- Salt
- 600/650g All purpose flour
- 1 Yolk
- Semola q.b. per lo spolvero


After #potatognocchi, pumpkin gnocchi are perfect during this period of the year, where pumpkin is the main seasonal ingredient. Making pumpkin gnocchi is not so difficult but they are much more delicate. The amount of flour is approximate: the dough shouldn’t be sticky but smooth.


A - Cut pumpkins into small cubes and cook with some water (just to cover them) until soft. Once ready, smash with a corn and let cool.

B - Place the potatoes leaving their skin in a large saucepan and cover with cold water. Bring to a boil and cook for about 30-40min. Smash with a potato masher.

C - Pour the flour onto a working surface, make a hole and stir in the potato and the pumpkin purées mix a pinch of salt and the beaten egg.

D - Use a fork to combine all the ingredients then start kneading until the dough will be smooth and elastic. Your dough for pumpkin gnocchi is ready!