Today, a recipe for a delicious and flavorful main course: pumpkin gnocchi with speck and gorgonzola.
One of my favorite vegetables in the fall is pumpkin, I love it because I find it very versatile in cooking, and for some varieties, all parts can be consumed, so there’s no waste. The type of pumpkin I prefer is the delica, which allows for endless preparations ranging from sweet to savory, soups (I recommend the grain soup), risottos, focaccia, cookies, in short, a great ally in the kitchen!
Today, with pumpkin, I made some delicious egg-free gnocchi, using only flour and oven-cooked pumpkin puree, which I then simply topped with speck and a gorgonzola cream, an easy and quick main course but certainly impressive. The delicate flavor of the gnocchi pairs perfectly with the saltiness of the speck and the zest of the gorgonzola, a perfect combination.
The dark yellow, almost orange, color of these pumpkin gnocchi brings cheer to our dish and, during the gray autumn days, will lift your spirits and help you face the week better.
You can complete your meal with a nice slice of orange angel cake or soft cake with pumpkin and chocolate.
Let’s see together, step by step, how to make our recipe.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 50 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pumpkin Gnocchi with Speck and Gorgonzola
Below you will find the links to the ingredients used
- 2 1/2 cups all-purpose flour
- 1 1/3 cups delica pumpkin (puree)
- 1 tsp fine salt
- 1/2 onion (small)
- 7 oz speck
- 3 1/2 tbsp olive oil
- 5 oz gorgonzola
- 1/4 cup grated parmesan
Tools
Below you will find the links to some tools used to make the recipe
- 1 Scale
- 1 Pastry Board
- 1 Scraper
- 1 Pan
- 1 Knife
- 1 Bowl
Let’s Start!
To prepare the pumpkin gnocchi, we need pumpkin puree which we will obtain by baking the pumpkin in the oven. To have 1 1/3 cups of puree, about 1.3 lbs of raw pumpkin with skin is needed.
Wash the pumpkin, cut it in half, remove the fibers and seeds, then cut it into smaller pieces and wrap them in aluminum foil. Bake in the oven for 35 minutes at 392°F. When ready, remove from the oven, let it cool slightly, and separate the pulp from the skin with a spoon. Don’t throw away the skin because you can eat it.
On a work surface, place the flour in a mound, put the pumpkin pulp in the center, and mash it with a fork or potato masher, then add the salt and knead until you get a smooth and homogeneous dough.
Take a small piece of dough and form a sausage about the thickness of a finger. Cut gnocchi about 1/2 inch thick using a scraper, lightly flour them, and place them on a tray. Continue until all the dough is used up.
Bring water to boil to cook the gnocchi. Meanwhile, in a pan, put the olive oil and finely chopped onion and let it brown slightly. On a cutting board, cut the speck into thin strips or small pieces, you can also use stick or cube forms, and add it to the onion, browning for a couple of minutes on medium heat.
In a bowl, mix the gorgonzola with the grated parmesan and add a ladle of gnocchi cooking water, then stir to obtain a cream.
When the water boils, salt it and toss in our pumpkin gnocchi, removing excess flour if present.
After about four minutes of cooking, the gnocchi will be ready. Drain them and pour them into the pan, stir to blend the ingredients, then turn off the heat and also add the gorgonzola cream.
Serve hot, before finishing them, snap a photo and post it on social media tagging me (unaricciachepasticcia) and let me know if you liked them.
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A Riccia Suggests
When making gnocchi, do not add flour, otherwise, the roll will not slide well on the work surface. Only after cutting them, sprinkle a little flour on the pieces to flour them and prevent them from sticking together.
FAQ (Questions and Answers)
Which type of pumpkin is most suitable for making gnocchi?
In my opinion, delica and mantovana are perfect, but I must say that they also come out quite well with butternut.
