Gnocchi alla romana are prepared in the oven and therefore my prefered gnocchi.
The recent magazine of the supermarket Coop inspires for a version with pumpkin. Remember the pumpkin of last week? This recipe is ideal for the 400 grams of ovenbaked pumpkin meat stored in the freezer. Defrost the pumpkin (or prepare fresh pumpkin) the day before.
For 2p, prepare 1 cup of polenta in 3 cups of boiling salted water. Add nutmeg, pepper, salt, 25 grams of grated parmigiano, 1 egg yolk. Mix with the pumpkin, 1 table spoon of cumin seeds. Taste, add pepper and salt. Store in the fridge.
Heat an elegant round oven dish. Melt 1 table spoon of butter and add 4 chopped garlic cloves. Avoid extra work and pour the pumpkin/polenta mixture in the dish. Spread some grated parmigiano and 1 table spoon of chopped fresh sage. Bake in the oven at 200° for 20 mins, and at 250° for another 5 mins until the huge gnocco is golden brown and crispy.
Divide the pumpkin gnocco in portions. Serve with fresh baby spinach, good olive oil and a drizzle of old, syrupy balsamic vinegar.