Zucchini gnocchi


  • 2 cups of roasted and mashed zucchini (brazilian cabotiá pumpkin) (about 600 gr)
  • 1 egg
  • 1 and 1/2 cup (of tea) of wheat flour (and a little more for the time to roll)
  • 1 teaspoon of shallow salt.

Method of preparation:

After roasting the pumpkin in the oven, mash it with a fork. In a bowl place the pumpkin, the egg, the salt and the flour. Make a dough. The dough is not completely hard / dry. It becomes a softer dough so don’t mess with it too much, as it will stick to your hand. But, if it gets too soft add a little more flour, it will depend on the size of the egg and the amount of water in the pumpkin.

Take small portions of the dough, place it on a surface dusted with flour and make rolls. Cut the rolls about 1.5 cm and place the pieces in a form sprinkled with wheat flour.

Place a pot of water to boil. As soon as the water boils, add salt and put the gnocchi in the boiling water.

As soon as the balls start to rise to the water surface, remove them.

Note: Do not use the warm pumpkin to make the dough, wait for it to cool completely.

Add the sauce of your choice.

ViniZucchini gnocchi