The PUMPKIN GNOCCHI WITH GORGONZOLA AND WALNUTS are the ideal first course to prepare on cold winter days, when you want comforting food that can warm both body and soul. It’s a fairly simple dish to bring to the table, yet absolutely original and rich in interesting contrasts that will give our palate a true sensation.
The most fun aspect of this dish is the marked differences between the ingredients: the pumpkin, sweet and with a beautiful orange color; the gorgonzola, creamy, savory and slightly spicy; and the walnuts, crunchy with a delicate flavor. The combination, as you will experience, creates perfect harmony and awakens the taste buds. The preparation doesn’t require much effort, only some time to make the gnocchi. Pay attention when choosing the pumpkin: it should be tasty and fairly dry-fleshed so that the gnocchi come out sweet and well compact.
Other than that you won’t have problems and you’ll be able to serve your family and friends a dish they certainly won’t forget (and will ask you for often!).
SEE OTHER FIRST COURSES WITH PUMPKIN:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 4-6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs red potatoes
- 1.1 lbs pumpkin (butternut or Mantovana)
- 2 2/3 cups 00 flour (+ more if needed)
- cups potato starch
- 2 eggs (medium at room temperature)
- 1 tsp salt
- to taste nutmeg
- to taste black pepper
- 7 oz gorgonzola (spicy)
- 1 1/2 cups milk
- 8 walnut halves
- 4 leaves sage
- to taste extra virgin olive oil
Tools
- 1 Pot
- 1 Potato masher
- 1 Bowl
- 1 Pan
Steps
The preparation of PUMPKIN GNOCCHI WITH GORGONZOLA AND WALNUTS is fairly simple; just follow a few small precautions for a perfect result.
Clean the pumpkin by removing the seeds and skin, then cut it into slices all the same thickness (about 3/8 inch).
Place the slices on a baking sheet lined with parchment paper, lightly salt them and roast in a preheated oven at 392°F for 20-25 minutes. Meanwhile, wash the potatoes, place them in plenty of cold salted water and cook them for 20 minutes or until they are soft when pierced with a fork.
Once both the pumpkin and potatoes are cooked, use a potato masher to mash them while still hot and place them in a large bowl.
Add the flour, potato starch, nutmeg and salt. Mix everything and when the dough is warm, add the beaten eggs little by little. Add them gradually so you can evaluate the softness of the dough. This way you won’t need to add extra flour to obtain a non-sticky dough.
Let the dough rest at room temperature covered with a kitchen towel for at least 10 minutes.
After resting, take the dough, dust the work surface with a little flour and divide the dough into portions. Working with one piece at a time, roll into “logs” and cut into pieces about 3/8 inch long. Continue with all the dough.
In a large pan place a drizzle of oil, the sage leaves and coarsely chopped walnuts. Turn on the heat and let them infuse for 5 minutes over low heat.
Add the milk and the spicy gorgonzola and let it simmer for 5 minutes. Meanwhile, boil the gnocchi in plenty of salted water and as soon as they float, drain them into the pan with the sauce.
Let them absorb the flavors, adding, if necessary, some of the cooking water or a splash of milk. Mix well, plate your creamy PUMPKIN GNOCCHI WITH GORGONZOLA AND WALNUTS and enjoy.
