Entree: Italy – Veneto – Gnocchi di Zucca (Pumpkin-based dumplings made from roasted squash, flour, and egg, served with butter, sage, and Parmigiano-Reggiano)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) butternut squash or pumpkin, peeled, seeded and cut into large pieces
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 2 large egg yolks (approx. 2 1/2 oz (72 g) total)
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano
- 1/2 tsp (1 g) freshly grated nutmeg
- 1 tsp (6 g) fine sea salt, plus more for boiling water
- 4 tbsp (60 g) unsalted butter
- 10 fresh sage leaves
- Freshly ground black pepper to taste

Show original ingredient measurements

- 2 lb (900 g) butternut squash or pumpkin, peeled, seeded and cut into large pieces
- 2 cups (250 g) all-purpose flour, plus extra for dusting
- 2 large egg yolks (approx. 72 g total)
- 1/2 cup (50 g) finely grated Parmigiano-Reggiano
- 1/2 tsp (1 g) freshly grated nutmeg
- 1 tsp (6 g) fine sea salt, plus more for boiling water
- 4 tbsp (60 g) unsalted butter
- 10 fresh sage leaves
- Freshly ground black pepper to taste

Instructions

1. Roast and prepare the squash: Preheat oven to 400°F (200°C). Toss squash pieces with a light drizzle of oil, roast on a rimmed baking sheet until very tender and edges caramelize, about 35–45 minutes. Let cool slightly, then scoop flesh into a bowl and mash or pass through a ricer until smooth and mostly dry. Measure about 1 1/2 cups (approx. 360 g) squash purée.
2. Make the dough: On a clean work surface combine warm squash purée, egg yolks, grated Parmigiano, nutmeg and salt. Gradually add 1 3/4 to 2 cups (220–250 g) flour, mixing gently until a soft but not sticky dough forms; add only enough flour to hold shape. Do not overwork.
3. Shape the gnocchi: Divide dough into 4 pieces. Roll each into a 3/4-inch (2 cm) diameter rope on a lightly floured surface, cut into 1-inch (2.5 cm) pieces. If desired, roll each piece over the back of a fork to create ridges.
4. Cook and dress: Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches; they are done when they float plus 30–60 seconds. Meanwhile, melt butter in a large skillet over medium heat until it turns golden and nutty, add sage and crisp for 30 seconds. Using a slotted spoon, transfer cooked gnocchi directly to the skillet, toss gently to coat and warm through.
5. Serve: Plate gnocchi, spoon brown butter and sage over them, finish with extra grated Parmigiano-Reggiano and freshly ground black pepper. Serve immediately.