Gnocchi di patate e zucca step by step


To make gnocchi you need big floury potatoes, like agria, wash them and boil them with the skin. Do not peel first! Peel the potatoes only after they have been boiled, then press with a potato ricer. This is very important, if you you a blender or food processer you will not get the right texture.


I added a bit of cooked pumpkin too (not necessary, but I had it!). Then salt, pepper and ground nutmeg. And then a bit of flour, enough to get a workable dough. There is no exact dosage really, it all depends on how floury are your potatoes, and adding pumpkin does require a bit more flour too.


Take a piece of potato dough and roll it into long strips, then cut off the gnocchi.


Shape the gnocchi with the help of a fork to make some incisions on the top.



The gnocchi is ready! Cook in salted boiling water and as they rise to the surface remove with a slotted spoon and place in the pot with the sauce of your choice (or just melted butter with sage!).


Photos and Recipes by Alessandra Zecchini ©

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