Pumpkin semolina gnocchi

Ingredients for 4 people
400 g pumpkin flesh
250 g semolina
1 litre milk
2 yolks
150 g grated Parmigiano
80 g butter
Salt and nutmeg

I prepare pumpkin purée by peeling, slicing and deseeding a pumpkin.

I place the slices on a foil-lined tray.

I cover with foil and bake at 200°C about 40 minutes, then hand-blend to a smooth purée.

I boil milk with 40 g butter, half the total, salt and nutmeg.
As it boils, I gradually sprinkle in semolina, whisking to prevent lumps.

The mixture thickens. I continue stirring with a spoon and lower the heat to prevent burning; use a non-stick pan. Once it leaves the sides, cook three or four minutes and turn off.

I remove from heat and thoroughly stir in the two yolks.

I stir in pumpkin purée.

I add Parmigiano.

The mixture should be smooth and uniform.

I brush a sheet of baking parchment on the work surface with water and pour on the mixture.

I spread a smooth rectangle about 1 cm thick with a spatula and cool.

I butter individual dishes, though one large dish works, cut discs with a cooking ring and arrange slightly overlapping.


I pour over the remaining melted butter and sprinkle with remaining Parmigiano.

I bake at 200°C about 15/20 minutes until a golden crust forms.