Pumpkin Gnocchi

    1 hour 10 minutes

    I like the pumpkin gnocchi version but my husband finds it too sweet. These dumplings are an excellent compromise flavor that accords everyone. And the gray days of autumn fly away!

    3 people made this

    Serves: 5 

    • Gnocchi
    • 350g pumpkin
    • 350g potatoes
    • 200g flour
    • 1 egg
    • 1 teaspoon salt
    • 1 pinch nutmeg
    • Sauce
    • 1 tablespoon butter
    • 1 tablespoon sage
    • 200g gorgonzola
    • 1/2 cup milk
    • 5 tablespoons Parmasean, to serve

    Preparation:1hour  ›  Cook:10min  ›  Ready in:1hour10min 

    1. Gnocchi: Preheat the oven to 180 degrees C.
    2. Pumpkin:- Slice the pumpkin, remove the seeds then place them on a baking tray lined with foil. Bake for 30-45 minutes or until the flesh is soft. Remove the pumpkin from the oven, let cool then with a spoon remove the flesh, throwing away the skin. Drain any water then puree in a blender.
    3. Potato:- In a saucepan boil water then add the potatoes with the skin still on. Cook them for 20 minutes or until you can pierce the potatoes with a fork. Drain and allow to cool. Gently peel the potatoes then mash them.
    4. In a large bowl combine the pumpkin and potatoes, mix them together then add the egg, flour, salt and nutmeg. Work with all hands by incorporating more flour if necessary, a handful at a time, to create a firm dough, but still soft.
    5. Dust the bench with with flour. Take the dough from the bowl to the bench then knead with your hands, incorporate more flour if necessary, a handful at a time, to create a firm dough, but still soft.
    6. Take a ball of dough then form a "snake", cut it into small pieces about the size of a walnut. Put the formed gnocchi on a large plate sprinkled with flour on the bottom. Don't stack them otherwise they will stick. Do the same with the remaining dough. Cover dough you aren't using with a towel so it doesn't dry out.
    7. Boil the water to cook the gnocchi in. Put the dumplings in the freezer while waiting to make them firm up a bit. Simultaneously prepare the sauce.
    8. Drop the gnocchi in salted boiling water straight from the freezer. When it rises to the surface, take them out with a slotted spoon and add quickly into the gorgonzola sauce.
    9. Sauce: In a large frying pan melt the butter with the sage. Cook a few minutes then add the gorgonzola cheese cut into pieces. When it begins to melt pour in the milk and cook over a low heat.
    10. To Serve: Gently combine the gnocchi with the sauce then ladle into serving bowls, sprinkle with Parmesan cheese.

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