When autumn wraps the mountains of Veneto in its golden cloak, it is the perfect time to prepare gnocchi di zucca alla bellunese. This dish, a symbol of local culinary tradition, derives its goodness from the use of high-quality pumpkin, which is roasted to enhance its sweet and intense flavor. The flesh, once passed through a sieve, is combined with egg yolks and wheat flour, creating a soft and fragrant dough, ready to be transformed into small bites of pure delight. Ideal for a family lunch or as a first course during autumn dinners, these gnocchi are dressed with a simple seasoning of melted butter and smoked ricotta, which enhances their delicacy. With every forkful, one rediscovers the warmth of Venetian cuisine, an invitation to gather around a laden table and savor the richness of the flavors from a generous land.

Cut the pumpkin into large pieces and bake it in the oven. Pass the pulp through a food mill, add the egg yolk, season with salt, incorporate the flour, and work the dough until it is soft and homogeneous. Shape the gnocchi using the tip of a spoon and cook them in salted boiling water for a few minutes (the cooking time depends on the quality of the pumpkin). Drain them and dress with browned melted butter and grated smoked ricotta.