Pumpkin Cream Gnocchetti with Chestnuts and Turmeric …
Autumn is a beautiful season for its colors, its scents, and especially for its fruits. With its fruits, I wanted to unite the two queens of autumn:
Pumpkin and Chestnut
A very tasty dish, a perfect combination of pumpkin and chestnuts … My daughter was a bit skeptical and then she changed her mind… actually, she complained that they weren’t enough😁
It’s a very easy recipe and especially very tasty and delicate at the same time.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Pumpkin Cream Gnocchetti with Chestnuts and Turmeric
- 2.2 lbs potato gnocchetti
- 4 cups pumpkin
- 1 leek
- 7 oz boiled chestnuts (Cleaned)
- Half cup water
- Half teaspoon ground turmeric
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- 1 Mixer
- 2 Pots
Preparation of Pumpkin Cream Gnocchetti with Chestnuts and Turmeric
Let’s see how to prepare the gnocchetti.
First of all, boil the chestnuts for at least 30 minutes. Once cooked, let them cool a bit and then remove the skin and peel, trying to leave some whole chestnuts for serving. Clean and wash the pumpkin, cut it into pieces. Heat a pan and sauté the chopped leek, then add the pumpkin, salt, and add half a cup of water, stir occasionally, and a few minutes before the end of cooking, add half of the chestnuts and a pinch of pepper.
Take the blender cup and pour everything inside, leaving aside a few pieces of pumpkin, blend everything until it becomes a thick and smooth cream.
Pour the cream back into the pan, cook the gnocchetti, when they start to float, turn on the stove for the pan, if needed, add a tablespoon of cooking water, drain the gnocchetti and sauté them for a minute in the pan with the cream. Cut the chestnuts into pieces.
Plate and add some pumpkin pieces, add the chestnut pieces and decorate with 2/3 whole chestnuts.
notes
If any pumpkin cream gnocchetti with chestnuts and turmeric are left over, store them in the fridge in a closed container for one day. If you want a crunchy note, you can add some shelled pumpkin seeds.
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