Pumpkin and Potato Gnocchi with Black Truffle Shavings

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Pumpkin and Potato Gnocchi with Black Truffle Shavings


  • 600 g Mantovana pumpkin
  • 200 g yellow (or red) potatoes
  • 250 g flour
  • 1 egg (optional)
  • Truffled butter
  • 1 precious black truffle
  • Salt to taste
  • Pepper to taste


  1. Cut the pumpkin into large wedges, removing the seeds but keeping the skin. Wrap the wedges in aluminum foil and bake the pumpkin at 200°C in a preheated oven for about 1 hour, until the pulp is soft.
  2. Meanwhile, boil the potatoes in salted cold water for 40 minutes, or in a pressure cooker for 10 minutes after the whistle.
  3. Once the pumpkin and potatoes are ready, mash them while still warm on a work surface and let them cool. Mix them together, adjusting with salt, and gradually add the flour until the mixture is elastic and compact.
  4. Roll out the dough and form small pieces, then texture them with the tines of a fork. Once ready, plunge them into salted boiling water and drain them when they float.
  5. I recommend dressing them by melting butter and sprinkling Parmesan cheese in a pan. Serve them hot with fresh black truffle shavings.


Enjoy your pumpkin and potato gnocchi with black truffle shavings!


_Maura Lento

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