If you don’t have the typical spatzle maker device, the potato masher will work great to prepare these small gnocchi. You just have to pour the batter through the holes of the masher and let the spatzle fall gently into the boiling water. Don’t worry about the shape of the spatzle. They come from rustic cousine, so they have their fashion!
These pumpkin gnocchi are served with a simple sage butter sauce which enhances the sweet taste of the pumpkin. We used the Delica variety, as it is one of the most versatile winter squash and it takes well to many cooking methods, from roasting to pureeing, and more.
The compact orange – yellow flesh is perfect to be deep fried and to fill the tortelli from Mantova (city in Italy’s Lombardia region) and the cappellacci from Ferrara (a city in Italy’s Emilia-Romagna region). Tortelli and cappellacci are two typical filled fresh egg pasta.
A few weeks ago (and more precisely when we posted the recipe of Pork loin braised in milk) we promised to post more “Ricette della nonna“. Here it is one of those we love the most. Homemade gnocchi are a must during the well known Italian Sunday lunch, during which the whole and big family gathers and enjoys the good food, in a convivial atmosfhere. And Sunday is approaching….Buon appetito!