Homemade Pumpkin Gnocchi with Mushroom Cream: Pumpkin gnocchi with cream and mushrooms is a perfect fall dish, ideal for enjoying at family lunches or dinners with friends. The sweetness of the pumpkin perfectly pairs with the creaminess of the cream and the earthy taste of the mushrooms, creating a warm and comforting combination. Making them at home is simple and allows us to achieve a genuine result, with a personal touch that makes this recipe truly special.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 495.65 (Kcal)
- Carbohydrates 70.53 (g) of which sugars 8.77 (g)
- Proteins 13.90 (g)
- Fat 19.96 (g) of which saturated 2.50 (g)of which unsaturated 0.95 (g)
- Fibers 4.98 (g)
- Sodium 361.75 (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
To prepare this autumnal recipe, you will need a few easily accessible ingredients:
- 1.1 lbs pumpkin
- 8.8 oz potatoes
- 1 egg
- 1.4 oz cheese
- 7.1 oz all-purpose flour
- to taste nutmeg
- salt
- 0.8 cup cooking cream
- 7.1 oz mushrooms
- 1 clove garlic
- 0.9 oz extra virgin olive oil
- to taste chopped parsley
- to taste salt
- to taste pepper
Tools
To prepare these soft and autumn-flavored gnocchi, we need a few simple but high-quality ingredients that enhance the natural taste of pumpkin and the creaminess of the sauce. The delicacy of the pumpkin perfectly matches the cream and mushrooms, creating a dish that brings the warmth of autumn directly to the table.
Steps
1. Cooking the Pumpkin and Potatoes in the Microwave:
Cut the pumpkin into pieces and place it in a microwave-safe bowl with a tablespoon of water. Cover with plastic wrap and cook on high power for about 8 minutes, stirring halfway through cooking.
Do the same with the potatoes, but cook for 4 minutes.
Oven Cooking: Alternatively, you can bake the pumpkin and potatoes in a static oven at 392°F (or 374°F in a fan oven) for about 20 minutes until they are soft.
2. Preparing the Gnocchi Dough: Once cooked, mash the pumpkin and potatoes well with a fork or a potato masher to remove any lumps. Add a pinch of salt and let cool.
Then, incorporate the egg, grated cheese, and a sprinkle of nutmeg. Finally, add the flour gradually, until you obtain a soft and homogeneous dough.
Be careful not to overdo the flour: this could make the gnocchi too dense.
3. How to Form the Gnocchi:Transfer the dough to a floured work surface and roll it out to a thickness of about 0.8 inches. With a knife, cut the dough into strips and roll it to form cylinders. Then cut each cylinder into small pieces to obtain the gnocchi.
If you prefer, you can pass the gnocchi over the tines of a fork to create grooves that retain the sauce better.
4. Preparing the Cream and Mushroom Sauce: In a pan, melt a pat of butter and add the fresh mushrooms cut into thin slices. Sauté the mushrooms for about 5-7 minutes, until golden and soft. Add the cooking cream and mix well to combine. Let cook on low heat for a few minutes until you get a creamy and flavorful sauce.
5. Cooking and Presentation of the Gnocchi: Bring a pot of salted water to a boil and drop in the gnocchi. As soon as they rise to the surface, drain them with a skimmer and transfer them directly to the pan with the sauce. Mix gently to coat them with sauce.
If you want an extra touch of flavor, add some sage leaves and a sprinkle of grated cheese.
6. Tips for Storage and Recipe Variations: Pumpkin gnocchi can be stored in the refrigerator for one day, even already dressed. Alternatively, if you want to prepare them in advance, you can freeze them on a floured tray and, once hardened, transfer them to a freezer bag. To vary the dish, try replacing the cream with butter and sage or using crispy speck for a more pronounced taste.
Storage Tips and Variations
Storage: The gnocchi can be frozen raw. Arrange them on a floured tray in the freezer for 1 hour, then transfer them to freezer bags to keep for up to 3 months.
Notes: For a richer variant, you can add speck or crumbled sausage to the cream and mushroom sauce.
Service: Perfect for a Sunday lunch, these gnocchi pair well with roasted vegetables or a simple salad.
Storage: The gnocchi can be frozen raw. Arrange them on a floured tray in the freezer for 1 hour, then transfer them to freezer bags to keep for up to 3 months.
Notes: For a richer variant, you can add speck or crumbled sausage to the cream and mushroom sauce.
Service: Perfect for a Sunday lunch, these gnocchi pair well with roasted vegetables or a simple salad.
Homemade Pumpkin Gnocchi with Mushroom Cream: A Fall Dish to Try Right Now
FAQ (Questions and Answers)
Can I make pumpkin gnocchi without potatoes?
Yes, you can replace the potatoes with the same amount of pumpkin, but keep in mind that the dough will be softer, so it may require more flour to be workable.
Yes, you can replace the potatoes with the same amount of pumpkin, but keep in mind that the dough will be softer, so it may require more flour to be workable.
