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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Recipe Information
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
Instructions
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.
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.
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.
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.
Bring salted water to a gentle boil in a large pot.
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.
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.
In a large skillet, melt the butter over medium heat. Add the sage leaves and fry them gently until fragrant and slightly crisp.
Toss the cooked dumplings in the sage butter sauce, ensuring they're evenly coated.
Serve immediately, optionally garnished with additional grated Parmesan and a sprinkle of freshly ground black pepper.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 8890 mg | 387% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 14.9 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 893 mg | 69% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1979 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
