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Spicy Pumpkin Gnocchi with Pancetta and Rosemary
60% authentic · Italian Fusion
A creative twist featuring soft, pillowy pumpkin gnocchi (similar to potato gnocchi but with pumpkin), pan-fried until slightly crisp and tossed with savory pancetta, fresh rosemary, and a hint of chili.
Ingredients
- Pumpkin puree1 cup
- All-purpose flour1.5 cups (plus more for dusting)
- Egg yolk1 large
- Parmesan cheese, grated2 tablespoons
- Salt0.5 teaspoon
- Black pepperpinch
- Pancetta, diced4 oz
- Fresh rosemary, chopped1 tablespoon
- Red chili flakes0.25 teaspoon (or to taste)
- Olive oil2 tablespoons
Steps
- 1
Make the gnocchi dough: In a bowl, combine pumpkin puree, egg yolk, grated Parmesan, salt, and pepper. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Be careful not to overmix.
- 2
Shape the gnocchi: Turn the dough out onto a lightly floured surface. Knead gently for a minute until it just comes together. Divide the dough into portions. Roll each portion into a long rope, about 0.75 inch thick. Cut the ropes into 0.75 inch pieces. You can leave them as pillows or roll them over a fork or gnocchi board for ridges.
- 3
Cook the gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface (about 2-4 minutes). Remove with a slotted spoon.
- 4
Prepare the sauce: While gnocchi cook, heat olive oil in a large skillet over medium heat. Add diced pancetta and cook until crispy. Remove pancetta with a slotted spoon, leaving the rendered fat in the skillet.
- 5
Pan-fry the gnocchi: Add the boiled gnocchi to the skillet with the pancetta fat. Pan-fry for 3-5 minutes, until lightly golden and slightly crisp on the outside. Add the chopped rosemary, red chili flakes, and cooked pancetta back to the skillet. Toss to combine.
- 6
Serve: Toss the gnocchi with the pancetta and seasonings. Serve immediately.
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