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Macaroni de sucabaruca… too bad they are gnocchi!

Macaroni de sucabaruca

Macaroni de sucabaruca are a typical first course of Venetian cuisine which, to the detriment of the name, is nothing more than pumpkin gnocchi.

How many curiosities that hide behind the typical Italian dishes, to the point that some remain shrouded in mystery and it is really difficult to understand their origins. Take for example the macaroni de sucabaruca, one of the typical dishes of Venetian cuisine. It does not take an expert eye to understand that they are gnocchi , yet their name has always indicated something else.

As for the term sucabaruca instead, it refers to the variety of pumpkin used for their preparation. It is the sea ​​gourd of Chioggia , known in Veneto as barucca gourd due to its lumpy appearance. So, in summary, macaroni de sucabaruca are potato and pumpkin based gnocchi. For the dressing, on the other hand, you are spoiled for choice but if you really want to be faithful to tradition then you will need butter, sugar and cinnamon .

Macaroni de sucabaruca
Macaroni de sucabaruca

How to prepare the macaroni de sucabaruca recipe

  1. Boil whole potatoes in their skins in salted water for 30-40 minutes depending on their size. Test their cooking by simply piercing them with a fork.
  2. Once ready, while they are still hot, mash them with a potato masher to obtain a puree . If you have this handy tool, you won’t need to remove the peel first.
  3. Puree the pumpkin pulp that you have previously cooked. You can do it steamed, boiled or baked. In our opinion, the latter is the best technique because it allows the water to evaporate and you will find it less difficult to form the gnocchi.
  4. Add the pumpkin puree to the potatoes, add the eggs and flour and a pinch of salt and mix.
  5. Then form loaves of 2 cm in diameter and cut them into pieces, always two centimeters.
  6. Boil the Venetian pumpkin gnocchi until they come to the surface.
  7. Season with melted butter, a pinch of cinnamon and a pinch of sugar. If this is too much for your palate, you can safely omit the sugar or opt for a more classic condiment based on butter and sage.

Depending on the area, the macaroni de sucabaruca are seasoned differently. For example, some add leeks fried in a pan, others still add a cheese fondue . We have proposed the most traditional basic recipe, it’s up to you to make all the changes you want.

In any case, we invite you to take a look at our tips on how to prepare pumpkin gnocchi : they are delicious and perfect for autumn!


Once cooked, these gnocchi should be eaten at the moment. While raw, they can be kept for half a day in the refrigerator or they can be frozen well spaced on a tray and then, once hardened, transfer them into pre-portioned freezer bags.

Riproduzione riservata © - WT

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