Pumpkin gnocchi: the recipe for the first autumn dish with a delicate taste

The pumpkin dumplings they are a simple starter to prepare, but with a delicate flavor. It is a typical autumn dish, as the pumpkin, the main ingredient of the recipe, is in season. Versatile and tasty, these meatballs go well with both savory and sweet ingredients.

The version we offer you has a delicate pumpkin purée, cream and parmesan as a dressing, but you can also choose to dress them with a tomato-based sauce or with butter and sage.

Here’s how to prepare them in minutes.

How to Make Pumpkin Gnocchi

To prepare the gnocchi: In a bowl, mix the flour with a pinch of salt, the potato starch, the pumpkin purée, the mashed potato and mix with a fork. Then knead with your hands to obtain a compact dough.

Cut 20 to 22 balls from the dough and make marks on each with the knife to give the shape of the pumpkin. Place a pumpkin seed in the center.

Boil the gnocchi in salted water for 7 minutes. Then transfer them to a pan with a drizzle of oil to cook only the base of each pumpkin.

To prepare the sauce: Melt 15 g of butter in the pan and sauté half an onion and the minced garlic. Add 3 tablespoons of pumpkin purée, the milk, the cooking cream and the parmesan. Bring to a boil and season with salt and pepper.

Use the hand blender to make the sauce smooth and creamy.

Serve the gnocchi with a little sauce and garnish with arugula.

Tips

If you don’t like strong flavors, you can skip the garlic.

storage

The gnocchi, once cooked and seasoned, should be stored in the refrigerator and consumed within 3 days. If, on the other hand, you want to save them before adding them to the sauce, you can cook and freeze them.