Pumpkin gnocchi with Taleggio, speck, and hazelnuts are a tasty and flavorful first course, a simple recipe ideal for those who love hearty dishes.
To prepare them, you can use homemade pumpkin gnocchi or buy them ready-made. There are excellent quality ones, but they will never be as good as homemade.
I love pumpkin; its delicate and slightly sweet flavor makes it ideal for a complete menu from appetizer to dessert. It is so versatile that we can use it for many preparations. If you want to impress your guests, prepare soft pumpkin rolls, they are truly spectacular.
If you don’t like Taleggio, you can use a milder cheese like Brie, which will make the gnocchi less flavorful but still excellent.
On the site, there are many pumpkin-based recipes. Here are some to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 190.66 (Kcal)
- Carbohydrates 11.88 (g) of which sugars 1.57 (g)
- Proteins 8.03 (g)
- Fat 12.81 (g) of which saturated 6.08 (g)of which unsaturated 5.00 (g)
- Fibers 1.11 (g)
- Sodium 639.10 (mg)
Indicative values for a portion of 100 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
- 2.2 lbs potato gnocchi (and pumpkin)
- 8.8 oz Taleggio
- 1/4 cup milk
- 5.3 oz speck (thin strips)
- 2.8 oz toasted hazelnuts
- to taste salt
- to taste pepper
Tools
- 1 Pan
- 1 Pot
- 1 Slotted spoon
Procedure
Put a pot of salted water on the stove and bring to a boil; it will be used to cook the gnocchi.
Brown the speck cut into thin strips in a pan, let it become slightly crispy. Place it on a small plate and set aside.
Cut the Taleggio into small pieces and put it in the pan (where you browned the speck) with the milk, a pinch of salt, and pepper. Melt over low heat and set aside.
Chop the toasted hazelnuts very coarsely.
Drop the gnocchi into the water, drain them with a slotted spoon as soon as they float to the surface, and pour them into the pan with the Taleggio. Add the crispy speck (reserve two tablespoons for garnish), the hazelnuts, and toss everything for 30 seconds.
The pumpkin gnocchi with Taleggio, speck, and hazelnuts are ready. Plate and garnish with the crispy speck. Serve immediately.
Tips
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