Pumpkin gnocchi with bèchamel and broccoli.

DI Chiara Maci | 12 Oct 2017


Firs course by autumn flavours.

Delicate and tasty pumpkin gnocchi.

Seasoning? Lightly sautéed broccoli and white sauce.



2/3 broccoli

1 garlic clove

Oil evo

500g pumpkin “mantovana”

2 potatoes

1 egg

100g flour

250ml fresh whole milk

25g butter

25g flour





– Boil abundant water with a little salt and cook the broccoli (cleaned and washed) for 5 minutes.

– Drain them and brown them in a pan with a little oil evo and a garlic clove.

– Prepare the white sauce melting butter in a small pot over low heat, add the sifted flour and gradually pour in the hot milk.

– Go on stirring until thick.

– Season with a pinch of salt and some nutmeg.

I had some ready prepared gnocchi but if you want to make them, here is the recipe:

– Clean the pumpkin, cut it into slices and put it in the oven on baking paper at 180c for half an hour.

– Meanwhile, boil the potatoes.

– As soon as the pumpkin is soft, let it cool down to tepid and pass it through a food mill with the boiled potatoes.

– Add flour, egg, salt, pepper and knead the dough.

– Form small gnocchi and cook them in abundant salty water.

– Drain them directly into the pan with the broccoli, add the white sauce and mix it all together.

– Serve finishing with a grating of pepper to taste.

Photo By Chiara Maci
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