Gnocchi with pumpkin and speck is a simple and tasty first course. I used potato gnocchi, and you can use either homemade gnocchi or store-bought gnocchi. As an alternative to potato gnocchi, you can also use pumpkin gnocchi. These creamy pumpkin gnocchi are delicious; I julienned the speck, but you can also dice it if you have a thick slice. Now let’s see how to prepare gnocchi with pumpkin and speck, and if you try them, let me know. Barbara
I recommend you also try these pumpkin recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.1 lbs potato gnocchi
- 10.5 oz pumpkin (cleaned weight)
- 1.8 oz onion
- to taste salt
- to taste extra virgin olive oil
- 3.5 oz speck
- to taste nutmeg
- to taste grated cheese
How to make gnocchi with pumpkin and speck
Let’s start preparing the gnocchi with pumpkin and speck. Preheat the static oven to 356°F, clean the pumpkin by removing the seeds, inner fibers, and skin. Cut the pumpkin into small pieces and place them in a baking dish. Add the chopped onion, extra virgin olive oil, nutmeg, and a pinch of salt. Bake for 20 minutes.
Cut the speck into strips and place it in a pan with a drizzle of oil, sauté for a few minutes.
Bring a pot of water to a boil, add salt, and drop in the gnocchi. When they float to the surface, scoop them up with a slotted spoon and transfer them to the pan with the speck.
When the pumpkin is cooked, place it in a blender cup, add a few tablespoons of the gnocchi cooking water, and blend until smooth. Pour the cream into the pan with the gnocchi and speck, mix well, and add grated cheese if desired.
How to store gnocchi with pumpkin and speck
Store them in the refrigerator for 2 days
