During the fall-winter period, pumpking is very common in Italy. Used in the making of first courses, side dishes, as well as desserts; it is one of the most popular vegetables of the period. A rich food from a nutritional point of view as well as from the point of view of tastes. In ancient times, in the period of romans, pumpkin was also used as a container. Once emptied from the pulp which was used in the making of recipes, the external part of it was a practical container for liquids and also for coins.
Pumpkin has always been appreciated and in the course of time it has also become the protagonist of one of the most celebrated festivities in the world, Halloween. In fact, it is customary to carve pumpkins on october 31. Pumpkin is a vegetable rich in water and for this reason it is used in low-calorie diets. It contains a lot of carotene, the substance the human body uses to produce vitamin a. Pumpkin helps to reduce cholesterol and has diuretic and calming properties.
One of the most appreciated dishes made with pumpkin is gnocchi. A typical italian pasta usually made of wheat and potatoes and in this case pumpkin is added among the main ingredients. They are simple to make. Gnocchi also have a beautiful visual impact. It is a very ancient type which today in Italy is prepared with different types of flours such as wheat, rice, semolina or chestnuts. It was born in Naples, as soon as potatoes were imported from America.
The first version was that of Gnocchi alla Sorrentina made of tomato mozzarella and fresh basil. In the course of time they will undergo some modifications until in 600. They were called in malfatti and eggs were added as a binder. Today they are part of the italian culinary tradition so much that thursday is the day dedicated to them. That version made with pumpkin is very delicate and is well suited to be served with cheese.
Cut the pumpkin into slices and bake in the oven for 45 minutes at 200 degrees.
Remove the skin from the pumpkin and mash the pulp with a potato masher.
Combine pumpkin and potatoes with flour, egg and a pinch of salt.
Knead the dough until it is homogeneous. In case flour is not enough, add more until it reaches the ideal consistency.
Flour the work surface and make strips of dough that will then be cut into small bites of about 2 cm in length.
Once ready they should be boiled in salted water and seasoned as desired.
It is possible to give the form that is preferred varying the dimensions of the gnocchi
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