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Donato Enoteca


Yukon Gold potato dumplings, Kabocha squash puree, Balsamic Vinegar of Modena PGI glaze

serves 3 to 4 people


for the gnocchi

  • 600 gr Kennebec potatoes, boiled & mashed 200 gr 00 flour or bread flour

  • 3 egg yolks

  • 100 gr butter, melted

  • 50 gr Grana Padano, grated sea salt to taste


for the crema di zucca

  • 200 gr Kabocha or Butternut squash

  • 70-80 gr milk, warm

  • sea salt to taste

for the glassa al balsamico

  • 80 gr Balsamic Vinegar of Modena PGI

  • 60 gr sugar


for the gnocchi

Fill a large pot with 6 qt. of water and 2 tbs of salt and bring it to a boil.

Place potatoes on a floured table, make a well in the center of potatoes, add yolks and a generous pinch of salt, ONLY 50 gr of the butter and the Grana Padano. Then, using your hands, gently mix the ingredients with potatoes until smooth .Put half of the flour onto a clean surface and turn out the potato dough onto it, keeping the remaining flour close by in case you need it.


Working quickly and carefully, knead the dough, only incorporating as much flour as you need along the way until the dough loses stickiness and becomes more solid. Slice the dough into 4 parts. Roll out 1 part into a long rope, about 1 inch wide, cutting in half and working with 1 half at a time if the rope is becoming too long.


Slice the rope into 1-inch squares and set aside on a lightly floured surface. Re- peat with the remaining dough. Add the gnocchi in batches to boiling water, stirring gently once or twice to ensure they are not sticking. Boil until they float to the surface; after another 15-30 sec- onds in the water, remove them and add to a saute pan with 50 gr of melted butter.

for the crema di zucca

Wrap squash in a greased aluminum foil and bake for 25/30 minutes in a 350 degrees oven. Remove the skin and blend with milk until smooth and creamy. Salt to taste. (you may don’t need all the milk, it depends on the type of squash you are using)

for the glassa al balsamico

In a very small saucepan combine Balsamic Vinegar of Modena PGI and sugar and boil until the mixture reaches 225 degrees. For best results help yourself with a thermometer. Set aside until completely cold.

to assemble the dish

Place few tablespoons of crema di zucca in the center of each serving plate, divide gnocchi into the plates, drizzle over with the Balsamic Vinegar glaze. Sprinkle with Grated Grana Padano if you like......and serve immediately.

Buon Appetito !!!

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