PUMPKIN AND RICOTTA GNOCCHI

How many gnocchi per person? that's the dilemma of every good home cook. But really, what matters is that you make them with love and natural ingredients. Enjoy them and love them all! Enjoy your meal

INGREDIENTS

200 g of ripe pumpkin pulp

300 g floury potatoes

2/3 eggs

fine salt

100 g white flour type 00

50 gr butter

black pepper

smoked ricotta

Bake the squash in the oven for 30 minutes at 180 degrees. Boil the potatoes in boiling salted water for about 30 minutes. Clean the pumpkin and the potatoes. Mash them together in a potato masher, adding the eggs, a pinch of salt and the white flour. Knead the dough quickly to avoid adding too much flour. Roll out the dough until you obtain vermicelli of about 3 centimeters in diameter, which you will then cut into gnocchi, which you will dust with a layer of flour to prevent them from sticking.

Pass them on a grater to give them their characteristic shape.

Melt the butter in a small pan.

Then cook the gnocchi in a large pot with plenty of boiling water and sauté until they emerge.

Once cooked, drain from water with a slotted spoon, add to hot butter.

Grater plenty of smoked ricotta.

How many gnocchi per person? It depends. It depends on how big the gnocchi are. I would recommend 10 to 15 medium-sized gnocchi per person, which is roughly equivalent to 100 grams per person. But if they are good, and these ones with pumpkin and smoked ricotta cheese certainly are, abound! Enjoy!

But what is a gnocco? gnòcco in Venetian dialect gnòco “bulge, dumpling”, perhaps from the longobards language knohhil “knot in the wood”

Gnocchi are a traditional dish of Veneto, Piedmont and Rome cuisine, consisting of a mixture of flour and potatoes (already boiled and mashed), cut into cylindrical-shaped morsels mostly obtained by rolling them with two fingers on the surface of a grater.

Gnocchi are eaten as a first course, boiled and dressed with sauce or butter. 

Gnocchi are used with different ingredients; semolin dumplings, yellow flour dumplings, liver dumplingsgnocchi alla romana (called in Rome gnocchi di semolino), made with a mixture of semolina, milk, eggs and butter, cut into squares or discs that are cooked in the oven in a baking pan and served with plenty of butter and parmesan cheese, in some areas also with peas, brains and sweetbreads.

Gnocco fritto, in Emilia, a kind of crescentina or pizza; gnocchi di latte, in Lazio, sweets made of milk, eggs, flour, and butter, baked in the oven; pasticcetti di gnocchi, a kind of shortbread pastries filled with the dough of milk dumplings.