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~ …… (oon∙poh∙dee∙PEH∙peh) Cristina writes about interesting stuff /Cristina scrive di cose interessanti

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Tag Archives: Gnocchi di zucca

World Pasta Day

25 Sunday Oct 2020

Posted by Un po' di pepe in Mangiamo!, Recipes

≈ 10 Comments

Tags

Corzetti, Gnocchi di zucca, Pasta, Pasta all'Amatriciana, Pasta fatta a mano, Ravioli, Ricotta tortelloni, World Pasta Day


October 25th is World Pasta Day.  Am I the only one who thought that was every day?  I am not sure who comes up with these dates, but since it seems sort of official, I am posting links to 5 pasta recipe posts from the archives.

Gnocchi di zucca-I like to recycle my Hallowe’en pumpkin by turning it into Gnocchi di zucca.  If Hallowe’en is not happening this year, I will buy one anyways.  Squash will work too.  Zucca actually means both pumpkin and squash, although sometimes squash is called zucca gialla. gnocchi di zucca

These gnocchi are topped with a simple sauce of olive oil, sage and Parmigiano Reggiano.

Spaghetti all’Amatriciana–I posted this recipe for Spaghetti all’Amatriciana following the terremoto, the earthquake in Amatrice a few years ago.

Swap the eggs in Pasta Carbonara for tomato sauce, and you have Pasta Amatriciana! The other 4 ingredients stay the same.

Ravioli di ricotta e spinaci-Stuffed pasta is so fun to make, and turns any meal into a special occasion.  I made these lovely ravioli with my nipotina Francesca this summer.  Making them is not as hard as it looks!  They freeze well, and can go into the pot of boiling water straight from the freezer.Ravioli di ricotta e spinaci

Corzetti-Corzetti are a traditional pasta of Liguria.  The shape is based on medieval coins.  I bought a corzetti stamp in Vernazza during my trip to the Cinque Terre last year and have used it several times.  If you do not have a corzetti stamp, use a glass to cut the circles, and find something around the house to imprint a design.  Be creative. Corzetti pasta con pesto GenoveseThis post includes a few different sauces to try, including Pesto Genovese.

Tortelloni di ricotta– The first time I made these was as a recipe test for a cookbook.  It was during a snowstorm and I had to go out in the snow with a flashlight, dressed like an eskimo, to forage for sage in the garden!  The link to the recipe is in the post.  

The post Grano Arso does not include recipes, but is interesting to read if you are interested in pasta and gastronomic history.

Let me know which one is your favourite. I hope you all enjoy a delicious plate of pasta today. Buon appetito, Cristina

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Gnocchi di Zucca

15 Sunday Nov 2015

Posted by Un po' di pepe in Mangiamo!, Recipes

≈ 15 Comments

Tags

Gnocchi, Gnocchi di zucca, Italian food, Pumpkin carving, Pumpkin gnocchi recipe, Traditional recipes

GnocchidizuccaOne of my favourite things about fall is zucca (ZOOK•kah).  Zucca can mean pumpkin or squash and I love them both. Risotto di zucca, zuppa di zucca, roasted zucca…..yum! It always makes me sad to throw out my carved hallowe’en pumpkin, so this year, I used a small battery operated candle and ‘recycled’ my zucca into another one of my favourite things- gnocchi! Hallowe'enzuccaGnocchi (NYOK•kee) are usually made with potatoes, but they can also be made with ricotta, zucca, or a combination.  I made mine with no potato- just zucca as they are lighter and have a more intense zucca flavour.  A large hallowe’en zucca makes a lot of gnocchi, but you don’t have to use all of the polpa di zucca (pumpkin flesh) at once.  It can keep in the fridge for 3 days until you have time to make more gnocchi.  All of the measurements in this recipe are very approximate, as it depends on the water content of the zucca.Gnocchidizucca4

Gnocchi di Zucca

500-600 grams mashed roasted zucca (pumpkin) with excess water removed (2 cups)

1 small egg, beaten

160g 00 flour (about 1¼ cup) + extra for dusting

60g (¼cup) grated Pecorino Romano (or Parmigiano if you don’t have Pecorino)

Pinch of freshly grated nutmeg (optional)

Pinch of salt

  • Cut zucca into pieces, wrap in aluminum foil and bake at 180⁰C (350⁰F) for 50 minutes
  • Scoop out the flesh and mash by hand with a potato masher or a fork, or use a potato ricer.   Unless you plan to make zuppa di zucca (pumpkin soup) do NOT use a food processor or immersion blender!
  • Remove as much water as possible, or the gnocchi will absorb too much flour and become dense and rubbery. Do this by straining the mashed zucca through a tea towel. A lot of water will come out! If this is too messy for you, return the mashed zucca to the oven, uncovered for half an hour to remove moisture. The tea towel method works better.
  • Stir in the egg and mix well, then salt, nutmeg and Pecorino.
  • Add half of the flour and mix well
  • Add more flour as needed-only a little at a time. Use as little flour as possible-only enough to make the dough hold together
  • On a floured surface, cut off sections of dough and hand roll into 1.5 cm (½ inch) ropes
  • Cut rope into 2-2.5 cm (1 inch) lengths and roll each gnocco with your thumb against the the back tines of a forchetta (fork) or over a rigagnocchi. Rigagnocchi literally means ‘gnocchi line-maker’. It is a small wooden paddle with lines carved into it, as seen in the photos. I used a forchetta to roll my gnocco over the rigagnocchi.
  • Place finished gnocchi on a floured tray or surface and sprinkle with more flour to prevent sticking. To freeze the gnocchi, place on a floured tea towel on a tray or baking sheet and freeze for half an hour, then put the frozen gnocchi into zip-loc® bags or containers and refreeze.
  • To cook gnocchi, drop them into a large pot of boiling, salted water. They only need about 3 minutes to cook, then lift them out with a slotted spoon. If cooking frozen gnocchi, do not thaw them. Take them directly from the freezer into the boiling water. Frozen gnocchi hold their shape well, but not if they have been defrosted. They will take about 4 minutes to cook.
  • Gnocchi di zucca should be served with a simple sauce, so as not to overpower the delicate taste. I like to heat some extra virgin olive oil and add finely chopped garlic and whole sage leaves, then toss this over my gnocchi. I sprinkled on freshly grated cacioricotta from Orsara di Puglia. If you aren’t lucky enough to have cacioricotta, use freshly grated Pecorino or Parmigiano.Gnocchidizucca6Buon Appetito!

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