With the beginning of autumn, nature offers us a variety of vegetables with warm and distinct flavors like pumpkin, which with its orange color makes us cheerful. There are many ways to cook it, in soups, breaded and fried as in the recipe Pumpkin Cordon Bleu, or White Rabbit and Pumpkin Ragù but the most well-known are gnocchi. In this recipe, I prepared Pumpkin Gnocchi with Goat Cheese topped with butter, sage, and goat cheese that must melt, and I must say, they are really good!
Recipe from 10/22/2016 updated
Other recipes with pumpkin
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 617.72 (Kcal)
- Carbohydrates 65.19 (g) of which sugars 5.16 (g)
- Proteins 23.70 (g)
- Fat 30.67 (g) of which saturated 19.88 (g)of which unsaturated 9.47 (g)
- Fibers 3.16 (g)
- Sodium 644.65 (mg)
Indicative values for a portion of 234 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
- 12.35 oz pumpkin
- 8.8 oz red potatoes
- 1.6 cups all-purpose flour
- 1/2 tsp fine salt
- 1/4 tsp nutmeg
- 1 egg (medium)
- 3.5 tbsp butter
- 10 leaves sage
- 5.3 oz goat cheese
Tools
Affiliate links are present in the recipe
- Work Surface
- Gnocchi Board
- Bowl
- Immersion Blender
- Pan
- Skimmer
Steps
Take the pumpkin, clean it from seeds and filaments, remove the skin, make thin slices, place them on a baking sheet and cook in a convection oven at 428°F for 15 minutes, until they have dried. Repeat the same with the potatoes. Put everything in a container and mash using an immersion blender.
Pour the puree into a bowl, add the flour, keeping a few tablespoons aside for the work surface, the egg, salt, and nutmeg. Quickly mix the ingredients, then turn onto the work surface and finish kneading by hand. Divide the dough into small pieces, dust with the reserved flour, form into ropes, and cut into gnocchi. Then pass each gnocco over the special tool, the gnocchi board or the tines of a fork.
Bring a pot of water to a boil, and when boiling, salt it and throw in the gnocchi in two batches so they come to the surface better and have more even cooking. Place them one by one in a pan where we have put butter and sage. Mix well for flavor and add the goat cheese in pieces. Serve very hot.
