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Gnocchi di zucca
Heat the oven to 200°C. Roast the pumpkin wedges skin-on for about 45 minutes, until very soft and a little dry on the surface. Scrape out the flesh, push it through a ricer or sieve and let it cool and steam dry.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Gnocchi di zucca take?
1 hr 25 min all in — 20 min prep, 1 hr 5 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
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What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Baking tray, Oven, Mixing bowl, Saucepan, Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tbsp (for the water and dough).
What can I use instead?
Kent or Jap pumpkin → Butternut squash. Wetter; roast it longer and expect to use more flour.
Any tips from this recipe?
The drier the pumpkin, the less flour you need and the lighter the gnocchi. Cook them in batches so the water keeps boiling.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.