Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pumpkin Gnocchi: A Soft, Autumnal Taste of Sicily
Whip up these comforting Sicilian pumpkin gnocchi, gently tossed in butter and sage – a perfect way to savour the island’s authentic autumn flavours.
📖 What is it
Whip up these comforting Sicilian pumpkin gnocchi, gently tossed in butter and sage – a perfect way to savour the island’s authentic autumn flavours.
🛒 Ingredients
- ✓ 150g plain flour
- ✓ 250g boiled potatoes
- ✓ 300g pumpkin
- ✓ A pinch of nutmeg
- ✓ 60g butter
- ✓ A few fresh sage leaves
- ✓ Salt, to taste
- ✓ Grated aged Sicilian pecorino
📊 Nutritional Information
Dive into the true flavours of Sicily with these pumpkin gnocchi, a dish steeped in tradition and family warmth. The velvety sweetness of pumpkin blends beautifully with tender potatoes, while fragrant sage and sharp pecorino add an aromatic punch, evoking the cosy kitchens of Sicilian autumns.
👨🍳 Preparation
- 1
Cut the pumpkin into chunks, remove the seeds and skin, then roast in the oven at 180°C for about 20 minutes until soft.
- 2
Meanwhile, boil the potatoes with their skins on in salted water, then peel and mash them using a potato ricer.
- 3
Mash the roasted pumpkin and let it cool slightly.
- 4
On a clean work surface, pile the flour into a well, add the potatoes, pumpkin, a pinch of salt, and nutmeg.
- 5
Gently knead until you have a smooth, soft dough.
- 6
Roll the dough into thin logs and cut into bite-sized pieces to form the gnocchi.
- 7
Dust with a little flour to stop them sticking and leave to rest.
- 8
In a pan, melt two-thirds of the butter with the sage and half a glass of water, then turn off the heat and stir in the remaining butter to create a creamy sauce.
- 9
Cook the gnocchi in plenty of salted boiling water; when they float to the surface, scoop them out with a slotted spoon and transfer to the pan with the sauce.
- 10
Toss gently with a splash of cooking water and serve generously sprinkled with grated pecorino.
💡 Tips and Variations
- •
For a richer twist, fold some grated aged caciocavallo cheese into the dough for extra depth and flavour.
- •
Add a delightful crunch by garnishing with chopped walnuts or crumbled amaretti biscuits.
- •
Use a coarse grater for the cheese to ensure an even melt and more intense flavour.
- •
For a lighter, vegetarian option, swap the butter for extra virgin olive oil and choose a fresh, low-fat cheese.
- •
Boost the umami by adding a pinch of nutritional yeast flakes to the dough—it enhances flavour without overpowering the delicate pumpkin.
- •
For a gluten-free version, substitute plain flour with rice or corn flour.
- •
The secret to this dish lies in slow-roasting the pumpkin and using simple, high-quality ingredients.
📦 Storage
- • Store cooked gnocchi in an airtight container in the fridge and enjoy within 24 hours to keep their freshness and texture.
- • To keep them longer, spread uncooked gnocchi on a floured tray, freeze individually, then transfer to freezer bags; cook straight from frozen.
- • Avoid reheating gnocchi multiple times to preserve their softness and flavour.
- • The butter and sage sauce can be made ahead and kept in the fridge for up to two days, ready to warm through when needed.
🍷 Pairing
Pair these pumpkin gnocchi with a crisp Sicilian white like Grillo from the Contea di Sclafani, whose fresh, aromatic notes balance the dish’s sweetness. Alternatively, a young Catarratto or a Ligurian Vermentino offers lovely fruity hints and bright acidity. If you prefer red, a youthful Nero d’Avola, light and fruity, complements the gnocchi without overpowering their delicate flavours.
Making these pumpkin gnocchi is like bringing a little slice of Sicily into your home, full of genuine flavours and cherished traditions. Treat yourself to this comforting, fragrant dish – perfect for sharing with loved ones on a cosy autumn evening. Do give it a go and spread the joy by sharing this recipe, so others can experience the magic of a meal that truly tells the story of our land.
Rate this recipe
4.6/5 (135)
Click or tap the stars to rate