Do you like Gnocchi? I hope so because these Gnocchi with Pumpkin, Speck, and Pistachios are not to be missed! I love pumpkin and am literally in love with it because it’s a perfect ingredient for many recipes!
Pumpkin is in season from the end of August to February, so we have plenty of time to try this and many other pumpkin recipes that you can find in the “Pumpkin Recipes” collection I published a few days ago here on my blog!
Over the years, I’ve added many pumpkin recipes because since I learned to eat, prepare, and enjoy it, I’ve fallen hopelessly in love with it. I’ve proposed biscuits made with pumpkin and cinnamon shortcrust pastry without butter, the classic pumpkin velouté, the more classic vegetable minestrone. And then you’ll also find the pumpkin and carrot cake and the muffins with pumpkin, essential for snacks or breakfast on weekend mornings for the whole family!
Each link below is clickable and will take you directly to the recipe you chose to read. I remind you that I’m waiting for you every morning in the group and on the Facebook fan page of “Le Ricette di Bea” with the Recipe of the Day, now an unmissable appointment with the blog’s fan base!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Autumn, Winter
- Energy 323.51 (Kcal)
- Carbohydrates 24.14 (g) of which sugars 4.30 (g)
- Proteins 16.56 (g)
- Fat 18.54 (g) of which saturated 6.68 (g)of which unsaturated 8.66 (g)
- Fibers 2.25 (g)
- Sodium 1,115.97 (mg)
Indicative values for a portion of 241 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Gnocchi with Pumpkin, Speck, and Pistachios
- 6.35 oz potato gnocchi
- 7.05 oz pumpkin
- 2.82 oz speck (cut into thin strips)
- to taste pistachio crumbles
- to taste extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
- to taste rosemary (in my case dried)
- Half white onion
Tools for the Recipe Gnocchi with Pumpkin, Speck, and Pistachio Crumbles
- 1 Cutting Board
- 1 Knife
- 1 Pan
- 1 Wooden Spoon
- 1 Pot
- 1 Colander
- 1 Pan
- 1 Mixer
- 1 Spatula
Steps for the Recipe Gnocchi with Pumpkin, Speck, and Pistachios
Let’s start with the pumpkin which should be cleaned and cut into not too large cubes, this will allow us to cook it in the pan quickly and blend it much faster. Also, finely chop half a white onion for the sauté.
Take a non-stick pan and pour a drizzle of extra virgin olive oil into it, add the onion and turn on the flame. Let sauté and then add the pumpkin cubes.
Let it cook for about 20 minutes, sprinkle with salt, a pinch of pepper, and some rosemary, in my case dried.
In the meantime, you can sauté, in another non-stick pan, the Speck IGP until it’s nice and crispy. You can also bring water to a boil in a pot to cook the gnocchi or gnocchetti if you prefer.
Once the pumpkin is ready, you can blend it with a mixer or an immersion blender, whichever is more convenient for you. Add three or four generous scoops of cooking water to make the pumpkin cream nice and fluid. I added some pieces of Speck IGP while blending to make the pumpkin cream even more flavorful. At this point, only the gnocchi are missing, which are obviously very quick to cook. Just drop them in water and it’s already time to take them out.
Place the pumpkin cream in the pan where you cooked it or in a bowl, drain the gnocchi and blend them with the pumpkin. Plate them and move on to the decoration.
With tongs or a spoon, add the crispy speck and sprinkle with pistachio crumbles. If you like, you can add some grated cheese; I didn’t add it because I prefer main courses without cheese as it often covers the more delicate aromas like the pumpkin itself.
At this point, serve to your family or guests, I wish you enjoy your meal and remind you that I’m waiting for you every morning with the Recipe of the Day in the group and fan page of “Le Ricette di Bea”!
Write to me to ask for new recipes or to show me your version of the gnocchetti with pumpkin cream!
Tips and Variations:
We can prepare the pumpkin cream in advance and store it for a day in the refrigerator, then we will heat it just before blending the gnocchi with the same cream.
For variations, I can suggest using sausage instead of Speck IGP. You could also use prosciutto crudo or prosciutto cotto if you prefer a lighter cured meat. Of course, nothing stops you from adding lard if you like it instead of the cured meats just mentioned.
For the pistachio crumbles, if you don’t like them, I advise against replacing them. Avoid, in my opinion, adding other crumbles that might just alter the flavor of the dish without highlighting it.
