Pumpkin Gnocchi – Ilaria Moretti

Preparation

Cut a Mantovana or green pumpkin in half and roast it in the oven with the skin on at 180°C (356°F) for about 30–40 minutes, until the flesh is soft but dry. Once cooked, blend the pumpkin into a smooth, homogeneous puree.

Place the puree in a bowl and add La Veronese® Red Lentil Flour. Knead with your hands until you obtain a soft but firm dough that is easy to work with.

Form rolls on a lightly floured surface and cut them into small pieces to make the gnocchi. Cook them in plenty of salted water — they are ready as soon as they float to the surface.

For the sauce, sauté the gnocchi in a pan with golden onions, oregano, and pepper for a simple, aromatic flavor that enhances the natural sweetness of the pumpkin.