fbpx

Pumpkin Gnocchi with Gorgonzola Cream Sauce
Pumpkin Gnocchi with Gorgonzola

Pumpkin Gnocchi with Gorgonzola Cream Sauce

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Gnocchi dough
1 Pumpkin
250 g Flour
2 Eggs
100 g Parmigian Reggiano Cheese
Nutmeg
Pepper
Salt
Olive Oil
Gorgonzola Cream
2 tablespoons Butter
200 g Gorgonzola
Cuisine:

    Pumpkin Gnocchi with Gorgonzola Cream Sauce is a delightful Italian dish, combining sweet pumpkin gnocchi with a tangy Gorgonzola sauce.

    • 55 minutes
    • Serves 5
    • Easy
    class="bordered-title"> Ingredients
    • Gnocchi dough

    • Gorgonzola Cream

    Pumpkin Gnocchi with Gorgonzola Cream Sauce is a delightful Italian dish that combines the sweet, earthy flavors of pumpkin gnocchi with the creamy, tangy taste of Gorgonzola cheese sauce.

    The pumpkin gnocchi are small, soft dumplings made from a blend of pumpkin, flour, and egg. These bite-sized morsels are light and fluffy, with a subtle sweetness that comes from the pumpkin.

    The Gorgonzola cream sauce is a rich and velvety sauce made from Gorgonzola cheese, a type of blue cheese that is known for its strong, pungent flavor. The sauce adds a savory depth to the dish, perfectly balancing out the sweetness of the pumpkin gnocchi.

    Together, the Pumpkin Gnocchi with Gorgonzola create a symphony of flavors that is both comforting and sophisticated. This dish is a testament to the beauty of Italian cuisine, where simple ingredients are transformed into dishes that are bursting with flavor.

    Steps

    1
    Done
    40 minutes

    Pumpkin Puree

    Cut the pumpkin in half, remove the seeds and season with olive oil, salt, and pepper. Roast the pumpkin at 180°C for 40 minutes. Scoop out the flesh and mash it with a potato masher.

    2
    Done
    10 minutes

    Gnocchi Dough

    In a bowl, mix the pumpkin puree with the flour, whole eggs, nutmeg, parmesan, pepper, and mix. On a floured work surface, finish kneading the dough without overworking it. It should remain very soft. Roll the dough into logs and cut it into small pieces to form the gnocchi. You can leave them as they are or press them lightly with the back of a fork or with a gnocchi board to create marks on the surface.

    3
    Done
    5 minutes

    Gnocchi Cooking

    Cook the gnocchi in a pot of boiling salted water until they rise to the surface. Melt the butter in a frying pan. Pour the cooked gnocchi into it with a small ladle of their cooking water. Pearl the gnocchi in the butter. Off the heat, add the gorgonzola in pieces. Let it melt and mix well to coat the gnocchi in the gorgonzola cream. If necessary, add a little gnocchi cooking water.

    trofie-al-pesto-chips-pancetta
    previous
    Trofie with Pesto and Pancetta Crisp
    pain-de-courge
    next
    Pumpkin Bread stuffed with Sausage and Cheese
    trofie-al-pesto-chips-pancetta
    previous
    Trofie with Pesto and Pancetta Crisp
    pain-de-courge
    next
    Pumpkin Bread stuffed with Sausage and Cheese

    Add Your Comment