When Nicolò is worried or nervous I always try to make him find something he likes for dinner… and these gnocchi work perfectly!
They are very easy to make and, compared to the classic semolina ones, they are tastier and more beautiful to look at.


  • 500-700 g of pumpkin pulp cut into cubes
  • Rosemary
  • Oil, salt, pepper and chili pepper to taste.
  • A knob of butter
  • 1 whole egg
  • Parsley (a bunch)
  • 200 g of semolina flour
  • 300 ml of milk
  • Grated Parmesan cheese

Place the diced pumpkin with the rosemary to steam. Once cooked, briefly sauté it in a pan with oil, salt, pepper and chilli to give it flavour.

Blend with the mini-pimer to obtain a pumpkin puree and keep it aside.

Prepare some semolina by boiling the milk with a little water and pouring in the semolina and cook for a few 15 minutes until it thickens. At the end of cooking, add two tablespoons of parmesan, a knob of butter and a fresh egg and mix everything well. Turn off the heat and add the pumpkin puree and mix well (if you like, also add some grated parmesan). If it is too liquid, put it back on the heat briefly until it thickens. Season with salt and pepper. Separately, finely chop the parsley leaves and add them to the mixture.

Spread the semolina to a thickness of 1.5 cm on a wooden surface and leave to cool thoroughly.

Cut with a cutter and make gnocchi of the shape you prefer. Place the gnocchi in a buttered pan and cover them with flakes of butter and plenty of parmesan.

Place in the oven at 180°C with the grill until they are golden. Wait a few minutes for them to cool and serve.

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