Gnocchi with pumpkin cream and feta, is a very simple and quick first dish to prepare, perfect for a light and tasty lunch. One thing you don’t know about me: for a few months now, I’ve been followed by a nutritionist to learn how to eat well, as well as to lose some weight. Beyond losing weight, I believe it’s essential to know how to eat, or rather how to combine foods, to feel good about oneself as well as being healthy. Lately, I’ve been venturing into healthier first course preparations, combining pasta with vegetables and a protein source. Obviously, I would like to clarify that it’s not my place to give nutritional advice, as I’m not qualified, and, most importantly, I recommend that if you need it, you consult a professional. Today, however, I leave you this first course prepared with potato gnocchi, pumpkin cream, and feta. The perfect contrast between the salty feta and the slightly sweet taste of pumpkin. If you also love feta, I recommend trying it! Of course, you can replace the feta with any other cheese you prefer. Ah, today I also had little time and used ready-made gnocchi, but if you have little ones at home who want to get their hands in the dough, you can involve them in the preparation. And now, let’s head to the kitchen together, because the gnocchi with pumpkin cream and feta will be ready in a click!
If you are interested in other gnocchi recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 223.36 (Kcal)
- Carbohydrates 25.64 (g) of which sugars 2.81 (g)
- Proteins 3.65 (g)
- Fat 12.44 (g) of which saturated 5.46 (g)of which unsaturated 2.35 (g)
- Fibers 1.71 (g)
- Sodium 1,132.76 (mg)
Indicative values for a portion of 238 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
- 1.1 lbs potato gnocchi
- 8 oz pumpkin
- 1.5 tbsp extra virgin olive oil
- 1 clove garlic
- paprika (to taste)
- rosemary (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Pan
- High-Sided Casserole
- Cutting Board
- Knife
- Blender
- Air Fryer
Steps
First, clean the pumpkin. Remove all seeds and internal filaments and cut it into cubes. I also used the skin because the variety I bought has edible skin. If yours is not edible, remove that as well. Then, place the pumpkin cubes inside the fryer basket and add the paprika, peeled garlic clove, oil, a few sprigs of rosemary, and season with salt. Mix everything well and cook at 392°F for 10 minutes. Obviously, cooking times are relative and depend on the type of fryer you have.
Once the pumpkin is soft, remove the rosemary sprigs and transfer it to a blender cup. Add a few tablespoons of water and blend until smooth. Of course, the amount of water to add depends on how much the pumpkin contains. I recommend adding it gradually. Meanwhile, cook the gnocchi in plenty of salted water. Then transfer the pumpkin puree to a hot pan with the oil, add the gnocchi, and sauté them in the pan with the cream for a few minutes, adding a little cooking water if necessary.
The gnocchi with pumpkin cream are ready! Add some coarsely crumbled feta and serve at the table.
Storage and tips for gnocchi with pumpkin cream and feta
This first course is best enjoyed immediately after cooking, to maintain its creaminess. However, you can prepare the pumpkin cream in advance and finish the recipe at the right time.
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FAQ Questions and Answers for gnocchi with pumpkin cream and feta
What can I substitute feta with?
Alternatively to feta, you can use primo sale or another cheese of your liking.
