Pumpkin gnocchi with Taleggio cream is a creamy and flavorful dish, easy to prepare and perfect for the colder seasons. If in the last article dedicated to pumpkin gnocchi we proposed some very special gnocchi shaped like pumpkins with a potato-based dough, today instead we offer you gnocchi without potatoes made with pumpkin puree, one egg, and flour. Few ingredients that result in gnocchi that are equally delicious, soft, and suitable for many types of sauces, such as classic butter and sage, a simple tomato sauce, or an irresistible cheese fondue. And it is in this last way that we recommend serving them, with a delicious cream obtained by simply melting Taleggio in warm milk, a fondue that envelops the gnocchi making them creamy and delicious!
The preparation is very simple: first, we bake the pumpkin in the oven until it is soft and once cool, we mash it to make a puree. We combine the pumpkin puree with flour, an egg, salt, and nutmeg. Once we have a smooth and soft dough, we make rolls from which we cut the gnocchi with a knife. We melt the Taleggio in warm milk and season the gnocchi with the Taleggio fondue after cooking them in boiling water and draining them once they float.
Perfect for lunch and dinner, these pumpkin gnocchi with Taleggio cream are so good and simple to prepare that you can’t not try them.
Also discover:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 40 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Preparing Pumpkin Gnocchi with Taleggio Cream
- 21 oz pumpkin
- 2 1/3 cups all-purpose flour
- 1 egg
- nutmeg
- salt
- 7 oz Taleggio cheese
- 1/3 cup whole milk
- nutmeg
- black pepper
Tools for Preparing Pumpkin Gnocchi with Taleggio Cream
- 1 Baking Tray
- Parchment Paper
- 1 Oven
- 1 Bowl
- 1 Work Surface
- 1 Knife
- 1 Gnocchi Board
- 1 Pot
- 1 Skillet
- 2 Stovetop
Steps for Pumpkin Gnocchi with Taleggio Cream
Prepare the pumpkin gnocchi with Taleggio cream by first cleaning the pumpkin and removing the peel and seeds.
Cut it into pieces and place it on a baking tray lined with parchment paper, baking it for about 40 minutes at 356°F.
Take it out when it is soft, let it cool, and mash it into a puree.
Gather the pumpkin puree in a bowl and add an egg, 3/4 cup of flour, nutmeg, and salt.
Start mixing the ingredients with your hands and gradually add the remaining flour. In the end, you should have a soft and homogeneous dough.
Move to a floured work surface and form a long roll with part of the dough.
With a knife, cut into small pieces to make our gnocchi, and you can leave them as they are or roll them on the tines of a fork, pressing gently. As they are ready, place the pumpkin gnocchi on a tray covered with semolina.
Prepare the sauce by cutting the Taleggio cheese into pieces and heating the milk in a separate saucepan without bringing it to a boil.
Place the Taleggio in a fairly large skillet and pour the milk over it. Stir until the Taleggio melts and forms a cheese cream.
Meanwhile, cook the gnocchi in plenty of salted water and drain them when they float, directly into the skillet with the Taleggio cream.
Let everything simmer for a couple of minutes.
Serve the pumpkin gnocchi with Taleggio cream by sprinkling with freshly ground pepper.
Simo and Cicci recommend
You can store pumpkin gnocchi with Taleggio cream for a couple of days in the fridge, although it is preferable to consume them immediately.
If you want to store uncooked pumpkin gnocchi, you can keep them in the fridge for up to three days or freeze them on trays and then transfer them to appropriate bags once frozen.
You can also gratin the gnocchi in the oven by adding cubed cheese and grated Parmesan.
You can substitute Taleggio with Gorgonzola.
If you want to make pumpkin gnocchi without eggs, you can find the pumpkin-shaped gnocchi here.
To make the pumpkin puree, you can bake it in the oven as recommended in the article, or use an air fryer, or steam it.
