Pumpkin Prosciutto Gnocchi

Name: Pumpkin Prosciutto Gnocchi
Cuisine: Italy
Ingredients: 175 g/6 oz prosciutto or any smoked ham, finely chopped; 175 g/6 oz plain flour; salt and freshly ground pepper; salt and freshly ground pepper; a good scraping of freshly grated nutmeg; 250 g/9 oz puréed, cooked pumpkin; 250 g/9 oz puréed, cooked pumpkin; 1 egg, lightly beaten; freshly grated Parmesan (25 g/1 oz for cooking); 175 g/6 oz prosciutto or any smoked ham, finely chopped

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1996

About

I think this dish comes from Mantua where the pumpkin is the emblem of the city and where the best ‘zucche gialle’ are grown.

Ingredients

250 g/9 oz puréed, cooked pumpkin
1 egg, lightly beaten</

Europe
Italy
Side dish
Mediterranean

Method

To cook the pumpkin, cut it in half, remove seeds and fibres, and place it cut side down on a buttered oven dish. Bake in a low oven for about an hour until very tender. Scoop out the flesh into a large bowl.

Whisk in the egg followed by the 25 g/1