The pumpkin gnocchi stuffed with Taleggio is a rich and delicious first course. I made the gnocchi with pumpkin and flour, without using eggs. Then I filled them with Taleggio cheese and, once cooked, I seasoned them with butter, sage, and speck. This dish is easy to make and perfect for impressing your guests!
For more recipes, check out the collections:
First Courses with Pumpkin
Gnocchi: Homemade Recipes
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stove
Ingredients
- 14 oz pumpkin with green skin
- 1.06 oz flour
- 1.76 oz Taleggio cheese
- 1 slice speck (thick)
- 1.06 oz butter
- leaves sage
Preparation
To make the pumpkin gnocchi stuffed with Taleggio, cut the pumpkin into slices and remove the inner fibers and seeds. Place the pumpkin slices on a baking tray lined with parchment paper.
Bake the pumpkin in a preheated oven at 356°F for about 30 minutes. To check if the pumpkin is cooked, perform the fork test: it will be cooked if the flesh is soft.
Then, remove the skin from the warm pumpkin slices. Mash the flesh with a fork or potato masher. Remove any water that might be released in this process. Then let it cool.
Cut the Taleggio into cubes.
On the work surface, form a well with the flour and pour the pumpkin in the center. Knead until you get a homogeneous and smooth dough with a soft consistency. If the dough is sticky, gradually add more flour.
With your hands, take some dough, flatten it, and place a cube of Taleggio, then close it forming a ball about the size of a walnut.
Cut the speck into cubes and place it in a pan. Brown it over moderate heat.
Add the butter and sage to the speck, cook on low heat to melt the butter.
Cook the gnocchi in salted boiling water and, once they float to the surface, drain them and toss them into the pan with the sauce.
Serve hot, optionally with grated pecorino, and enjoy!
If you make one of my recipes, share the photo using the hashtag #ricettedilibellula.
Follow me on Facebook to discover new recipes and on my profile Instagram or TikTok. And to see the video recipes, subscribe to the YouTube channel!
To receive new recipes for free every week in your email, subscribe to the Newsletter.
If you want to receive the recipes directly on your phone, subscribe to the Telegram channel.
Join my Facebook group!
