Cut the pumpkin and the peeled potatoes into small pieces and steam for about 15 minutes. Move everything to a bowl. With a fork, mash the pumpkin and potatoes to obtain a homogeneous mixture. Let cool and drain the excess water. Add salt, nutmeg, and egg to the pumpkin and potatoes mixture. Pour the gluten-free flour a little at a time, mixing thoroughly with your hands. Work a portion of the dough into a cylindrical, stick-like shape, then cut it into pieces of about 2 cm in size each, using a knife. Repeat the process for the rest of the dough. Cook the pumpkin gnocchi in a pot of boiling water. As soon as they rise to the surface, drain them and move them into a pan with butter and sage. Before serving, garnish the pumpkin gnocchi with toasted hazelnuts and walnuts, then add Delizia Estense’s White Seal Traditional Balsamic Vinegar of Modena.

A few ingredients are all it takes to prepare a delicate first course like pumpkin gnocchi. This homemade pasta will win everyone over with its softness.

Together with Margharet, the author of the blog “Recipes of a celiac mother”, we have created a gluten free variant, without flour, perfect for those suffering from celiac disease. The dressing, made with Balsamic Vinegar of Modena and dried fruit, provides the finishing touches to a dish that will delight any palate.