Pumpkin Gnocchi – Lombardy
Lombardy, located on the north western end of the country, is the most populated and riches region in Italy. Milan, the capital, is known as a hub of fashion and finance. It is home of the Last Supper painted by Leonardo DaVinci and Lake Como, a well known vacation destination and the deepest lake in Europe. The region’s position in the north makes the climate cooler than most of Italy and as a result warm hearty dishes are popular.
Well known dishes from this region include: Pumpkin Tortelli, Polenta, Panettone, Risotto and Ossobuco, and Torrone.
- 1.3 lbs pumpkin
- 10 T. Itlaian “00” flour
- 1 egg
- salt and pepper to taste
- nutmeg to taste
- 4 T. butter
- 8 sage leaves
- 1/4 cup Glorioso’s grated Parmigiano Reggiano cheese
Cut pumpkin in half, do not remove the peel. Place in baking dish liked with coarse salt.
Cover with aluminum foil and cook at 350°F for 1 hour.
Once pumpkin is tender, remove it from the oven and let cool. Then peel and pass through a potato masher.
Place mashed pumpkin on a flat work surface. Add salt, pepper, and nutmeg. Mix together with egg and flour. Consitency should be soft and light, not sticking to finger tips.
Shape the gnocchi. Dust work surface with flour and cut off pieces of dough. Roll into long log shape and cut into sectioned small cylindrical pieces.
Cook gnocchi in a large pot of boiling salted water.
While gnocchi are cooking, melt the butter with a couple of fresh sage leaves in a skillet. Add a tbsp. of pasta water and stir.
Once the gnocchi rise to the top of the pot, remove them using slotted spoon.
Carefully toss gnocchi in melted butter sauce and finish with grated Parmigiano Reggiano.