The Gnocchi with Pumpkin Cream, Guanciale, and Gorgonzola are a rich, autumnal first course. The creaminess of the pumpkin velouté contrasts with the crispiness of the guanciale, all wrapped in the bold flavor of gorgonzola — a single dish that will comfort you on gray autumn and winter days. Gnocchi with pumpkin cream, guanciale, and gorgonzola can also be prepared in advance and baked with some good cheese and served at lunch time!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 561.88 (Kcal)
- Carbohydrates 43.55 (g) of which sugars 5.74 (g)
- Proteins 14.26 (g)
- Fat 37.77 (g) of which saturated 18.70 (g)of which unsaturated 13.52 (g)
- Fibers 2.89 (g)
- Sodium 1,775.28 (mg)
Indicative values for a portion of 250 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
- 28 oz (about 1 lb 12 oz) oz potato gnocchi (or water-based gnocchi)
- 18 oz (about 1.1 lb) oz pumpkin
- 3 oz oz guanciale
- 5 oz oz gorgonzola
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Steps
Cut the guanciale into fairly thin strips and let it brown in a nonstick pan over low heat; it should release its fat and become quite crispy.
Meanwhile, clean the pumpkin and cut it into chunks. Remove the guanciale from the pan and add the pumpkin together with the garlic clove, letting it sauté in the guanciale fat.
Season with salt and pepper, add half a glass of water (about 1/2 cup), cover, and let cook for about 20 minutes.
When the pumpkin starts to fall apart, turn off the heat and blend with an immersion blender to obtain a creamy purée.
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface.
Drain the gnocchi and transfer them to the pan with the pumpkin cream.
Begin to toss and finish the sauce, adding some of the crispy guanciale and the gorgonzola, letting the cheese melt into the sauce.
When all the ingredients are well combined, plate and serve, decorating with the remaining crispy guanciale.
Enjoy your meal!
The gnocchi with pumpkin cream, guanciale and gorgonzola are best prepared and served immediately, but if you really need to store them, you can place them in a baking dish, sprinkle with grated cheese, keep them in the fridge and reheat in the oven when needed; they should nevertheless be consumed within about two days.
