Falling in Love with Pumpkin

...with the Marina Di Chioggia Pumpkin

A well-worn menu was placed in front of me and a glass of red wine was clasped in my hand. My husband and I were drawn into this particular seaside kitchen off the coast of Italy by the aroma spilling into the ancient streets and the crate of fresh fish being carried into its doors. I had received a wonderful piece of advice early on in my culinary adventures through Italy: always seek out the special - it is almost always seasonal & magical. On this fated sunset-drenched eve, I sought out a chalkboard to see what spells the kitchen was casting. It said Marina Di Chioggia. At the same time, a waiter pointed at a nearby table being served gorgeous slices of gold squash drenched in olive oil, rosemary, and sage. Hence my love affair with the Italian pumpkin.

The Marina Di Chioggia is thought to be originally from the fishing village of Chioggia at the southern tip of Venice. Once the salt marshes were drained and cultivated, they became a major source of vegetables. With its rich, dense texture, winter squash, such as Chioggia, became a staple for the winter months and for those who couldn’t afford meat. This beauty of a squash, grilled with olive oil as a whole wedge, is still served by the bargemen along the Venetian canals.

Here, I share with you our favorite dish to create with this culinary love letter known as the Marina Di Chioggia, Roasted Pumpkin Gnocchi

Don't have an Italian Pumpkin for the recipe?

No problem, other firm, yet creamy squash may be substituted, such as butternut squash, Blue Hubbard, Cinderella, even sweet potatoes.