Gnocchi in pumpkin-cream sauce
3 servings
60 minutes
Gnocchi in pumpkin-cream sauce is a refined dish of European cuisine that combines airy potato gnocchi with velvety pumpkin sauce. Originating in Italy, gnocchi are traditionally made from potatoes and flour, but their delicate flavor pairs wonderfully with the soft sweetness of butternut squash. Roasted pumpkin gives the sauce a creamy consistency, while butter and cream add tenderness. The depth of flavor is provided by tangy gorgonzola and aged parmesan, while arugula adds freshness at the end. This dish is perfect for both a cozy family dinner and a festive meal.
1
Peel the pumpkin and cut it into small pieces, place it in a baking bag and put it in the oven for half an hour at 160 degrees (check readiness with a fork, as ovens vary — if it's soft, it's done).
- Butternut Squash: 400 g
2
Boil potatoes in salted water, then mash them; while still warm, add 50 grams of grated Parmesan and 2 tablespoons of flour, mix well (the mash should be warm enough for the cheese to melt). Then roll the dough into a sausage and cut it into small pieces, roll the pieces into balls and press each with two fingers on both sides, resulting in plump little cakes. Drop them into salted boiling water, and when they float — they are ready. Place them in a bowl and drizzle with olive oil.
- Potato: 2 pieces
- Salt: to taste
- Parmesan cheese: 80 g
- Wheat flour: 2 tablespoons
3
In a saucepan, melt the butter, add the baked pumpkin and mash it with a fork, then pour in the cream while stirring constantly, then add the gorgonzola and keep stirring. As soon as it bubbles, turn it off immediately.
- Butter: 40 g
- Butternut Squash: 400 g
- Cream 10%: 150 ml
- Gorgonzola cheese: 40 g
4
Pour the sauce onto the plates and place gnocchi in the center of each, then garnish with arugula and sprinkle with the remaining parmesan.
- Parmesan cheese: 80 g