Gnocchi di zucca
I love Italy and Italian food and I'm very excited that we will spend xmas in Sicily and my birthday in Roma!!! So to get ready I working on my classics and some different variations, one I love particularly is gnocchi! So I made pumpkin gnocchi, or rather kabocha gnocchi! And because the skin of kabocha is very soft I kept it, adding a nice greenish color. I also added a potato to make the orange less vivid and more subtle and it gave something really nice, perfect with just a little of olive oil and pepper.
For 2 portions of gnocchi as main dish I used 1/2 kabocha, 2 small potatoes, as little flour as possible, 1 egg (so you'd rather make a huge amount of gnocchi so that the egg don't moisten to much the preparation). I steamed both potatoes and kabocha, but I recommend to grill the kabocha to avoid also large quantities of moist. Then you just mix sll the ingredients and shape the gnocchi. Finally boil them in salted water, or fry them in a bit of olive oil!