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Pumpkin Dumplings - Gnocchi di Zucca alla Versiliese



Put the cubed pumpkin into a deep saucepan, add the water and season with a pinch of salt.
Cook slowly, stirring from time to time, for about 20 minutes, or until the pumpkin cubes are reduced to a pulp.
Mash the pumpkin or puree it through a sieve or food mill.
Let the puree cool, then add the eggs and enough flour to produce a paste that is thick enough to hold its shape on a spoon.
Drop small spoonfuls of the paste into boiling salted water and cook until the dumplings rise to the surface.
Remove the dumplings from the water with a skimmer and serve tossed in butter and Parmesan cheese.
Serves 6 to 8.