Pumpkin gnocchi with mushrooms. Here are the colors and flavors of autumn in a delicious recipe, with a balanced blend of taste and aromas that is truly unique.
They are a classic first course of Italian cuisine, where gnocchi meet a white sauce of porcini mushrooms or mixed mushrooms of your choice. Really easy and tasty, what a burst of flavor yum yum what a delight.
My version does not use cream, often present in this recipe, because I like the taste of mushrooms to be as natural as possible.
To successfully make pumpkin gnocchi, it is essential to have fresh, high-quality mushrooms, the flavor of which is enhanced by parsley and shallots.
They are excellent freshly made, possibly accompanied by Parmesan shavings.
A bit like the potato version, where less watery potatoes, such as red potatoes, are preferred, here too we need to find the right pumpkin for a perfect result!
Clearly, you can also prepare them with a different type of pumpkin, paying attention to work the dough lightly and knowing that in this case, more flour will need to be added.
The best quality of pumpkin for preparing gnocchi or similar recipes, which require a creamy and dry pumpkin puree, is the Mantovana or the Delica, the classic green-skinned pumpkin.
The actual amount of flour needed to prepare the gnocchi depends on the type of pumpkin chosen, therefore on the liquid content of the puree. My advice is to bake it in the oven to dry it very well.
It is very important not to add too much flour to avoid having hard or gummy gnocchi, that’s why choosing the right pumpkin is essential!
You will therefore need to adjust based on the consistency of your dough. Only experience will allow you to understand when a dough is perfect.
Let’s see the detailed procedure.
If you don’t like mushrooms, other alternatives are excellent cheese-based condiments, like gorgonzola and walnuts or taleggio and aromatic herbs.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4/6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for Pumpkin Gnocchi with Mushrooms
- 21.16 oz pumpkin (weight is for cooked pumpkin without waste)
- 2 3/4 cups all-purpose flour (350/400 depending on the moisture of the pumpkin)
- salt
- pepper
- nutmeg (optional)
- 10.58 oz mushrooms (mixed fresh or frozen)
- 0.7 oz dried porcini mushrooms
- 1 shallot
- as needed extra virgin olive oil
- 1 bunch parsley
- salt
- pepper
Tools
- Pot
- Slotted Spoon
- Potato Masher
- Pastry Board
- Casserole
- Kitchen Scale
- Gnocchi Board
- Parchment Paper
- Baking Dishes
Steps for Pumpkin Gnocchi with Mushrooms
Clean the pumpkin by removing seeds, fibers, and skin, cut it into slices about 1/4 inch thick, and place them on a baking dish lined with parchment paper and bake at 356°F for 25/30 minutes.
After the indicated time, take it out of the oven, let it cool slightly, and pass it through a food mill or mash it with a fork. The pumpkin pulp should contain little water.
(If not, put it back in the oven at 230°F until it loses the water and reaches a pasty consistency).
(If it still seems watery, wrap it in a cloth and squeeze out all the excess water).
As soon as it is very cold, add salt, pepper, and flour.
(Tip: if you like, a sprinkle of nutmeg goes wonderfully).
If the dough is still moist, add more flour without overdoing it – the more flour you add, the harder the gnocchi will become.
From the obtained dough, roll out cords about 1/2 inch thick and divide them into pieces about 1/2 inch long.
Pass each piece on the special tool for grooving gnocchi or use the tines of a fork.
Continue this way until the dough is used up.
As you prepare them, place them on a well-floured work surface.
Soak the dried porcini mushrooms in a little hot water for 15 minutes, practically in a cup.
Meanwhile, finely chop the shallot and let it wilt in a pan for 5/6 minutes with a drizzle of extra virgin olive oil over a very low flame.
Coarsely chop the mushrooms if they are fresh.
(I used a mix of fresh mushrooms).
(If they are frozen, snip them with scissors after a few minutes of cooking).
Also add the porcini with the little “filtered” water used to soak them, then let them cook for 15-20 minutes with the lid on over a low flame.
The exact time depends on the quality of the mushrooms, which should be cooked to perfection.
Adjust the seasoning with salt and complete the cooking.
Adjust the heat (from medium-low to moderately lively) to thicken the sauce properly: it should be fluid but not liquid.
At the end, add a tablespoon of chopped parsley and a generous grind of pepper
Meanwhile, bring a large pot of water to a boil, salt it, and cook the gnocchi.
Drain the pumpkin gnocchi using a slotted spoon and transfer them directly into the white mushroom sauce, then toss them for just under a minute, gently stirring to collect all the sauce.
If necessary, thin the sauce with one or two tablespoons of the cooking water.
Finally, serve them hot without adding Parmesan: possibly make it available at the table for those who cannot do without it
Bon appétit.
Tips
If you don’t want to use the Mantovana pumpkin, find a less watery variety. Potatoes are a guarantee if the pumpkin is watery. If you want to make pumpkin gnocchi without potatoes, make sure to buy a nice compact pumpkin!
Pumpkin gnocchi without eggs can be stored for a couple of days in the refrigerator.
They can be frozen raw, and when you need to cook them, you can drop them directly into boiling water.
If you want to speed up the preparation time, place the pumpkin slices on a plate and cook them in the microwave at maximum power for about 5/10 minutes.
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FAQ (Questions and Answers)
Other alternatives for dressing gnocchi?
Butter and sage, cheese, or simply with a tomato sauce.
What mushrooms can you use?
If available, you can substitute champignon mushrooms with other varieties: porcini, of course, but also pioppini or chanterelles.
Can I add sausage to the mushrooms?
Yes, or you can use speck, sweet pancetta, or guanciale.
