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Pumpkin gnocchi: the perfect recipe with ingredients and cooking tips to make the perfect dish

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Nutritional information

175
calories

Pumpkin gnocchi: the perfect recipe with ingredients and cooking tips to make the perfect dish

  • 1 hour and 30 minutes
  • Serves 6
  • Medium

Directions

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And finally, we come to one of the most delicious recipes of autumn and all winter: pumpkin gnocchi.

Today we will try to collect recipes, cooking tips, and variants worthy of being prepared to find new ways to refresh a great dish.

Let’s start with what may be the only “unknown factor” in the recipe, the pumpkin to make the dough.

What kind of pumpkin to use for making gnocchi?

Normally we rely on butternut squash, but you should also try the Mantuan pumpkin, which has a delicious and velvety flavor. Perhaps the butternut squash is better as consistency and wateriness, but they are both great.

Last note: there are no potatoes or ricotta in this recipe. If you are egg intolerant, substitute 40 grams of ricotta for each one.

After the basic butternut squash gnocchi recipe, you will find some delicious ideas for preparing many seasonings and variants, so keep reading!

Ingredients for making pumpkin gnocchi

  • 600 grams of pumpkin pulp
  • 280 grams of 0 wheat flour
  • 3 eggs
  • 8 grams of teaspoon nutmeg
  • 10 grams of salt
  • 6 grams of pepper
  • 40 grams of butter
  • 6 sage leaves

How to make the perfect pumpkin gnocchi

Wash and cut the pumpkin into slices, remove the seeds and place it on a baking sheet lined with parchment paper. If you want you can flavor the pumpkin with some chopped rosemary leaves and pepper.

Bake in the hot oven at 160 degrees for 30 minutes.

Meanwhile, beat the eggs with a fork.

Take the pumpkin out of the oven, wait for it to cool down and then peel it.

With a potato masher, transform the pulp into a puree and put it in a large bowl with flour, eggs and season with salt, pepper, and a sprinkle of nutmeg.

Knead the mixture in the bowl or a pastry board until you get a well-mixed and not too moist dough.

Preparing pumpkin gnocchi, cutting dough for gnocchi, winter Italian recipes Flour the pastry board, take a handful of dough and roll it in flour, forming 2 cm diameter “loaves”, then cut with a knife to make gnocchi.

Pumpkin gnocchi recipe, how to make pumpkin gnocchi, first recipe Put the gnocchi on a floured tray, as you make them.

Fill a large pot with water, when it boils add salt, dip the gnocchi and cook them for 5 minutes.

Classic seasoning for gnocchi

Melt the butter in a pan, gently fry the sage leaves for 3 minutes, then turn off.

Drain gnocchi and sauté them in butter, add a generous dose of Parmigiano Reggiano cheese on top and serve!

And so far, the recipe was quite classic, nothing transcendental, but let’s see some variations and the most delicious toppings to make your beloved pumpkin gnocchi unique.

Pumpkin gnocchi with walnut sauce

Fabulous, there are no other words, the complex and slightly bitter taste of the walnuts contrasts the sweetness of the gnocchi, creating a delicious symphony. Take 300 grams of walnuts and toast them in a pan with a drizzle of oil for 3 minutes, add 60 ml of fresh cream, cook for another 5 minutes, then blend, adding a drizzle of EVOO, then season the gnocchi as soon as they are cooked.

Pumpkin gnocchi with thyme, rosemary, and Fossa cheese

Pumpkin gnocchi with walnut sauce, recipe doses ingredients preparation, first c Very simple, prepare the gnocchi and in the meantime melt the butter, chop a few leaves of thyme and rosemary and put them in the melted butter, season the gnocchi, serve and then finish with a shower of grated Fossa di Sogliano al Rubicone cheese!

Pumpkin gnocchi with walnuts

Lighter than the previous recipe and also much faster, but the taste is always amazing: cook the gnocchi and season with the melted butter in which you will have crumbled 200 grams of walnuts: pure poetry!

Pumpkin gnocchi with gorgonzola and walnuts

Pumpkin gnocchi with walnuts, first autumn dish, Italian pasta recipe Still nuts, but this time drowned in a sea of ​​cheese sauce. Take 200 ml of milk and bring it to a boil, then pour in 80 grams of Gorgonzola cut into small pieces, season with salt, pepper, and nutmeg and cook for 5 minutes on low heat. Chop 150 grams of walnuts. When the gnocchi are cooked, season them with melted butter, put them on a plate, and lay the gorgonzola sauce on top. A sprinkle of walnuts is welcome.

Butternut squash gnocchi with cocoa

Prepare the gnocchi, season with melted butter and Parmigiano Reggiano, and sprinkle with cocoa and you will have a simple but delicious dish, all played on the bitter-sweet contrast.

Which wine to pair with pumpkin gnocchi?

Albana Santa Lusa, from the Ancarani winery, a full and fragrant white wine, with thickness and flavor, excellent for degreasing the various seasonings and enhancing the sweetness of the pumpkin. A super salty and creamy Chardonnay is great too.

If you want to combine a cocktail, the dry and seductive taste of the Martini Cocktail is perfect.

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