Pumpkin gnocchi with ragù sauce is another one of my recipes that I make from time to time, but with a twist, I’ve also included pumpkin.
Until some time ago, I used pumpkin sparingly, but now I use it a lot and make first courses, bread, desserts…
I recommend you prepare this truly inviting and very pleasant dish.
A delicious dish perfect for the autumnal seasons.
The combination of the soft pumpkin with the rich ragù creates a burst of flavors.
Pumpkin gnocchi is visually appealing with its orange color due to the pumpkin and pairs well with the ragù sauce, creating a dish that is a pleasure for the eyes and the palate.
Follow my recipe for pumpkin gnocchi with ragù sauce and continue to follow me, I will propose various pumpkin recipes.
Approx. 457 kcal per person
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: Person
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for making Pumpkin Gnocchi with Ragù Sauce
- 14 oz Pumpkin (weight without skin)
- 10.5 oz Potatoes (weight without skin)
- to taste Salt for cooking pumpkin
- 3.5 cups All-purpose Flour
- 6 tbsps Flour (for the work surface)
- 1 Medium Egg
- to taste Salt for cooking gnocchi
- to taste Pepper
- 1/2 tsp Nutmeg
- 7 oz Ground Beef
- 3.5 oz Ground Pork
- to taste Salt
- to taste Pepper
- tbsps 1/2 Extra Virgin Olive Oil
- 16 oz Peeled Tomatoes
- 1/2 Onion
Preparation of Pumpkin Gnocchi with Ragù Sauce
First, prepare the ragù by putting the extra virgin olive oil, chopped onion in a pan, and let it sauté a little, then add the ground meat and cook over medium heat, stirring often.
Let it cook until it turns gray, then pass the tomatoes through a food mill and add them to the meat, adjust the salt and pepper, and let it cook until the tomato reduces.
Stir occasionally and towards the end of cooking, adjust the salt and pepper if necessary.
Preparation of the gnocchi
Take a pan and put the peeled and chopped potatoes, boil them until they are soft enough to become purée.
On a baking tray lined with parchment paper, place the sliced pumpkin, salt the surface, I used the seedless orange pumpkin, so there are no scraps.
Put the pumpkin in the oven at 356°F for about 20 minutes.
When the potatoes are ready, mash them with a potato masher, lightly salt them, and set them aside in a bowl. When the pumpkin is cooked, mash it and then puree it with an immersion blender.
Combine the pumpkin with the potato purée, mix well, then add the egg while continuing to mix, add nutmeg and pepper, and gradually add the flour, then continue on a floured work surface.
Knead until you use all the flour, but even though I have indicated a quantity, you might need less or more, depending on how much water the pumpkin retains, so you need to adjust as you knead until you obtain a fairly firm, not sticky, and at the same time soft dough.
From the dough obtained, make ropes as thick as a finger, then cut them to make gnocchi of the desired size.
Boil salted water for the gnocchi, then cook them until they float to the surface, but be careful because they cook quickly, I cooked them in a couple of minutes.
Drain and season them with the prepared ragù, plate, and serve.
