I think this dish comes from Mantua where the pumpkin is the emblem of the city and where the best ‘zucche gialle’ are grown.
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
Have a large saucepan of boiling water on the hob. Make little oval shapes of the dough, using
When you wish to eat, reheat the gnocchi in the oven at 180°C/350°F/Gas 4 for 15 minutes. Serve with a bowl of Parmesan to scatter at personal whim.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.