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Gnocchi with pumpkin cream

Gnocchi with pumpkin cream

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Pumpkin cream gnocchi recipe by of 05-10-2012 [Updated on 06-03-2017]

The gnocchi with pumpkin cream are one of the many recipes with pumpkin that I have prepared these days, yes my friends, I converted to this vegetable and I am preparing it in every way, and so last Sunday I improvised this beautiful first course for me and the hubby and it was just short of us not to lick the dish too :) gnocchi, pumpkin, bacon and walnuts, put these ingredients in the shopping cart (if you have time and desire, prepare the gnocchi yourself at home following the recipe from my grandmother) and you will have a Sunday lunch that the whole family will enjoy. I wish a good Friday to those who pass by, kiss me


How to make pumpkin cream gnocchi

Clean the pumpkin by removing the peel, seeds and filaments and cut into cubes

In a large pan, fry the onion cut into a veil together with 100 g of bacon with a drizzle of oil

As soon as the onion is wilted, now add the pumpkin, brown for 2 minutes then add a drizzle of water and cook for 10 minutes

When the pumpkin has softened, blend everything until creamy and add the Parmesan

Meanwhile, cook the gnocchi in plenty of salted water, as soon as they rise to the surface, lift them with a slotted spoon and pour them into the pan with the pumpkin cream and toss in the sauce for a minute.

In a non-stick frying pan, brown the remaining bacon cubes with the walnuts

Serve the gniocchi with pumpkin cream and decorate the plates with the small pieces of bacon and walnuts

Gnocchi with pumpkin cream

If you are a lover of gnocchi, their soft texture and their delicacy, and you want to try them with a particularly creamy and tasty sauce, the pumpkin cream gnocchi are for you.

Perfect recipe for the autumn and winter months due to the presence of pumpkin, this dish will satisfy your guests thanks to the combination of the sweet taste of pumpkin and the strong and savory taste of gorgonzola.

Here is a delicate and tasty first course that you can decorate and enrich with sage leaves and chopped walnuts, to add a crunchy element.

Test yourself with this preparation and let yourself be conquered!

The recipes of mamma 'anatina'

I've always only eaten gnocchi al ragu '. I had never wanted to combine the gnocchi
to other condiments. then on a Sunday morning. I had little desire to cook. And. Not
knowing what to do. I open the freezer and find myself a bag of gnocchi (made by me) in
waiting to be cooked. I immediately discard the idea since the idea of ​​putting myself to do the
ragu 'did not touch me at all and then I close. I open the fridge and find courgettes and ham
cooked and in an instant. I connect them to the gnocchi. but how??
I start and wash the courgettes, grate them together with a leek and put them in a pan with oil
to dry, mince and add the ham, salt and sprinkle with white wine. in the meantime
I cooked the gnocchi that as soon as they rose to the surface I poured and poured into the pan to stir with
lots of parmesan and 1 sachet of cream.

Well in less than half an hour I found myself with a really good saucer e.
appreciated by all. in addition'. NOW I know that I can combine many other sauces with gnocchi.

Sometimes in a short time you can get better dishes than others that require a lot
care and time. you don't think so.


We arrived on the long awaited Friday. this week was even more awaited than usual because with the long weekend you can rest more.
I greet you with this nice first course, quick but on stage.
Enjoy your meal.

1 kg of gnocchi
500 g of pumpkin
200 ml of cream
Oil to taste
Salt to taste.

I cleaned and cut the pumpkin into small pieces and cooked the pumpkin with a drop of oil in the microwave for about 5 minutes

I passed the pumpkin with the blender

I added the cream and mixed them together

Meanwhile, I cooked the gnocchi in salted water and once drained I added them to the pumpkin and cream

First we prepare the pumpkin cream.

In a pan, fry the onion with a little extra virgin olive oil and finely chopped rosemary needles.

Add the pumpkin, peeled and cut into small pieces.

Season with salt and pepper and cook over low heat, covering with a lid until the pumpkin is soft.
If necessary, add a little water.

If you prefer a more rustic sauce, mash the pumpkin with a fork, otherwise blend it briefly with an immersion blender.

Peel the potatoes, cut them into regular pieces and steam them with the pressure cooker for ten minutes.

Mash them with a potato masher and collect the puree on the work surface.

Season with a pinch of nutmeg.

Form a hollow and shell the egg.

Begin to knead with the help of a fork, gradually adding some durum wheat semolina flour.

When the dough begins to be a little more consistent, knead with your hands adding more flour as needed.

When you have obtained a soft dough that does not stick to your hands, form many loaves with a diameter of about one centimeter, then cut them into chunks.

Take a small piece of dough and press it lightly against the prongs of a fork, forming a hollow and the characteristic groove.

Proceed with the remaining gnocchi.

Cook the gnocchi in abundant salted water for a few minutes. They are cooked when they come to the surface.

Drain them and pour them into the pan with the pumpkin cream.

Add a handful of Parmigiano Reggiano.

Stir gently and distribute them on individual plates.

Sprinkle the potato gnocchi with pumpkin cream with freshly ground pepper and more Parmigiano Reggiano.

Pumpkin gnocchi with radicchio cream

Heat the oven to 200 & degC.
Cut the pumpkin into cubes of about 1 cm and place them on a baking sheet lined with parchment paper for 25 minutes, or until they are soft.
Meanwhile, boil the peeled potatoes in lightly salted water when cooked (about 25 minutes), drain and peel.
Puree both vegetables, mix the purees and add the flour and salt. Knead until you get a homogeneous mixture and in the meantime put the cooking water on the fire.
With the dough, form thin sausages like a finger, cut small pieces and round them with your hands to form the gnocchi, cook them in salted water, a few at a time, draining them when they come back to the surface.

For the radicchio cream
Finely chop the onion and brown it in the oil, add the washed and cleaned radicchio and cut into thin strips, and 1 pinch of salt.
Cook the radicchio until soft, adding water if necessary, and whisk 2/3 of it, add the vinegar and season with salt. Season the gnocchi with the cream obtained and with the radicchio strips still whole.

Pumpkin cream gnocchi - Recipes

& # 8220 We are a part of everything we have encountered on our way. & # 8221

So, after so many vicissitudes, even three sisters like us, so different in character and passions, we decided to join for the love of cooking and share our recipes with those who want to follow us and try them with us. They will be new, international recipes, but also traditional ones, sometimes the usual ones, but with an extra touch.


Mix the dough with a spoon, adding the flour a little at a time until the mixture is soft but not sticky. With a spoon make small balls and put them to cook in boiling water. Drain when the gnocchi rise to the surface.
Serve with melted butter, sage and a sprinkle of grated parmesan.

COOKING: cut the pumpkin into pieces and cook it with a finger of water in the pan in a convection oven at 180 & # 176 for about 15 minutes.

VARIANT CARNICO-FRIULANA: serve the gnocchi with melted butter and smoked ricotta in flakes.


With this dish we recommend:

The wine is made from 100% Pinot Bianco grapes, the cultivation area is limited, which makes the wine a & # 8220cru & # 8221 from which it takes its name: & # 8220Vorberg & # 8221. The cultivation soil of the vine is sandy in nature deriving from the crumbling of the porphyry, this particularity transmits to the wine the natural salinity that distinguishes it.
The complexity and structure are amplified by the vinification in wood, the fermentation is in fact carried out in large oak barrels at a controlled temperature, at the end of this there is the malolactic fermentation to remove the sharpness of the acidic complex of the wine. The maturation on the lees for 12 months completes the refinement.
The contrast between the sweet notes of the pumpkin and the acidity of the Pinot bianco & # 8220Vorberg & # 8221 make the combination persuasive, the complexity of the taste goes well with the spicy notes of the nutmeg contained in the dough.

Yellow in color with greenish hues and an intense and fruity bouquet of ripe apples, spiced with a slight hint of wood.
The taste is balanced, full-bodied, with well integrated acidity, long aftertaste.
Alcoholic content: 13% vol. Serving temperature: 12-14 ºC Shelf life: 8-10 years


There PUMPKIN it is a very versatile vegetable and is perfect in combination with sausage and / or sausages.

For the realization of the GNOCCHI (if you want to make them at home) I recommend using a PUMPKIN with a firm and not very watery pulp.

Even the making of the cream of GORGONZOLA it will be very easy and you will NOT have to add flour.

With the SAUSAGE PASSITA CLAI SALAMI make no mistake: the quality is excellent and the goodness is amazing I leave you the link HERE for more information on the product and I remind you that you can also buy the PASSITA SAUSAGE (or other CLAI products) on AMAZON.


300 g cooked pumpkin pulp (baked)

OPTIONAL: 1 egg or 1 boiled potato


1 large spoonful of Parmesan cheese

Cook the BAKED PUMPKIN: I suggest you cut it in half, empty it of seeds and put it back together. So you will use the cooked pulp to make gnocchi and & # 8230 the emptied pumpkin you use it as & # 8220plate & # 8221 of your GNOCCHI & # 8230and you will surprise everyone at the table! :-)

Then cook the PUMPKIN in oven (hot) at 200/220 degrees for about an hour (times vary according to the type of pumpkin and the type of oven, however it will be cooked when the fork is well plunged).

Let the PUMPKIN cool in the oven. Once warm, empty the pulp and use it to make your gnocchi.

Start working the cooked pumpkin pulp together with the sifted flour. I didn't add potatoes or egg but this depends a lot on the type of pumpkin you are using.

If you see, in fact, that it is too watery I recommend adding a boiled potato or an egg.

With the dough made, form the typical GNOCCHI.

Start boiling the salted water and preparing the GORGONZOLA CREAM, then put the ingredients (gorgonzola, parmesan and milk) on high heat in a non-stick pan, stirring occasionally until a very exquisite cream is formed.

Cook the gnocchi in hot salted water (a few minutes will be enough), drain and toss with a little bit of gorgonzola sauce.

Add them in the EMPTY COOKED PUMPKIN and season again with that little bit of gorgonzola sauce. Serve when it is still nice and hot and I just have to wish you all GOOD APPETITE & # 8230 with CLAI SALUMI!

Pumpkin cream gnocchi - Recipes

  • 500 gr of pumpkin (mine including skin was about 850 gr)
  • flour to taste (I used about 80 gr)
  • 1 egg (whole)
  • abundant grated Parmesan
  • a pinch of salt
  • a pinch of nutmeg (optional)
  • butter (about 20 g)
  • a few leaves of sage

N.B: recipe very suitable for children and all those who find it hard to eat vegetables! This is a great way to camouflage it!

Advice: to form the gnocchi (quenelles) I used 2 teaspoons. obviously you decide the desired size! Using 2 soup spoons you will get a little bigger gnocchi and the operation will undoubtedly be a little faster!

Suggestions: my colleague recommends trying, as a variant, to use eggplant (use only the pulp without the peel!) instead of pumpkin, with the same and identical procedure. and this will definitely be my next experiment.

a reader of mine named Alessandra , which I thank very much, offers us 2 tips to speed up the preparation of the dish. and I must say that the "bag" method is truly a wonderful invention!
here is his advice:
1) Peel the pumpkin with the potato peeler
2) Instead of using a spoon, put the mixture in a piping bag (or a plastic bag, cutting a corner of the smallest size you want to make the dumplings). Pour the contents directly into the water from the hole. Stop the descent of the mixture by cutting it with a knife according to the size of the gnocchi


Your gnocchi is beautiful and delicious! then my little girl will appreciate them too.
From today I follow you :)

Nice idea I'll try them
good evening!

They turned out well !! I remember trying a similar recipe last year but it was a real disaster! I like pumpkin very much. these gnocchi must be of a good one! A hug and a very nice day

Good but above all simple, definitely worth trying.

Hi, if you add some grated nutmeg to the dough they become tastier

n.b. in fact, nutmeg is among the ingredients. I love it! but I put it as "optional" because not everyone likes it.

Try grilling them in the oven with some bacon on top and then enjoy them with a drizzle of balsamic vinegar

I often do them too. Small tricks to speed up the procedure:
1) Peel the pumpkin with the potato peeler
2) Instead of using a spoon, put the mixture in a piping bag (or a plastic bag, cutting a corner of the smallest size you want to make dumplings). Pour the contents directly into the water from the hole. Stop the descent of the mixture by cutting it with a knife according to the size of the gnocchi

Thanks & quotanonimo & quot for the suggestion of the gratin and the addition of balsamic vinegar. I will definitely try!

Thank you very much ALESSANDRA. you know that I tried to make them with the & quotoplastic bag & quot method and they came out great and it really took me 5 seconds! great suggestion. thank you again! brought it back in the post!

Always good and if you want another alternative to dress them, try grated smoked ricotta instead of cheese, they are exceptional!

Hi Roby, recipe as always easy and genuine. If you make a book with your recipes, I'll be the first to buy it.

I'm glad you enjoyed it. if I were to make a book. I warn you!

Try baking the pumpkin in the oven, it will be drier and better workable.

Pumpkin gnocchi with amaretti cream

If you are always in a hurry for lunch, here is a delicious recipe to prepare in just 10 minutes: mamma emma pumpkin gnocchi with amaretti cream.

There pumpkin is a very sweet and tasty autumn vegetable, with many active ingredients, easily usable in many dishes: from first to second courses, from side dishes to desserts.

Contrary to what one might think, the pumpkin is a low-calorie food, as it provides only 18 Kcal per 100 grams: this is due to the large amount of water of which the pumpkin is made, estimated at around 94.5%. On the other hand, there are very few carbohydrates and proteins, which respectively amount to 3.5% and to & # 82171.1%. Fats on the other hand, almost absent, represent only 0.1%. Pumpkin is therefore a friendly food for low-calorie diets, suitable even for diabetics due to its lack of carbohydrates.

Like all orange-colored vegetables, pumpkin is also rich in carotenes, substances that our body uses for the production of vitamin A and that they have antioxidant and anti-inflammatory properties. Furthermore, it is rich in minerals, such as phosphorus, iron, magnesium and potassium, the quantity of vitamin C and B vitamins is also good.

Our pumpkin gnocchi go very well with the delicate flavor of the amaretti cream. Try the glory_healthylifee recipe for yourself.

  • Potato gnocchi with pumpkin: 400 gr
  • Amaretti biscuits: 10
  • Grana Padano: 50 gr
  • Butter: 50 gr
  • Waterfall: 100 ml


  • In a pan, melt a knob of butter, add 100 ml of water and bring to temperature.
  • Pour a pack of mamma emma gnocchi with pumpkin and sauté for 3 minutes.
  • For the crumbled amaretti cream, about ten macaroons, add the grated Grana Padano cheese and the cooking water for the gnocchi.
  • Season the gnocchi with the cream and a drizzle of raw extra virgin olive oil and serve.

3 tips for a perfect dish

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  1. Chico

    In my opinion you are mistaken. I can prove it.

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