Home » Gnocchi with pumpkin cream with melted gorgonzola

Gnocchi with pumpkin cream with melted gorgonzola

by Ada Parisi
5 min read

Gnocchi with pumpkin cream with melted gorgonzola. I adore them. Soft, sweet tooth, versatile. I like them anyway, as long as they are seasoned with a rich creamy sauce. These are made with pumpkin Red, a gorgonzola fondue that revives the whole and a crispy bread crumble, hazelnuts and Sage. The dumplings are homemade, with a recipe tried and retried, a guarantee.

Ingredients for 4 people:

  • 1 kg of potatoes (for the recipe click here on the link ' the basics’)
  • 800 grams of pumpkin Red
  • 3 tablespoons extra virgin olive oil
  • 40 grams butter
  • 60 grams of grated Parmesan cheese
  • Golden onion
  • a thin slice of fresh ginger

for the gorgonzola sauce

  • 60 grams of gorgonzola dolce
  • 100 milliliters of liquid cream
  • black pepper as required

for the crumble

  • 100 grams of stale bread
  • 40 grams of chopped hazelnuts
  • 4 Sage leaves
  • 2 Tablespoons extra virgin olive oil
  • salt and pepper

Prepare the dumplings by following the recipe and doses for 4 persons mentioned in ‘basics‘. Wash the pumpkin, remove the peel and it diced. Chopping onions. Put the onion in a pan with oil and fry it lightly, then add the pumpkin, Brown and add 2 cups of water. Season with salt, Add the ginger and cook until the pumpkin won't be tender. Drain so as to eliminate all the water and move it all into the mixer. Put the pumpkin soup in a Pan pan and, If necessary, make it narrow over low heat. Add the butter and allow to stand.

For the fondue put in a saucepan and bring to a boil the cream-stick: Add the gorgonzola cut into cubes and mix, over a very low heat, until it has melted. Put the Fondue in a bowl, Add a little ground black pepper and let it sit until it thicken up.

For the crumble, crumble the stale bread, chop the Sage and add the chopped hazelnuts: put the mixture in a pan with 2 tablespoons oil and blow it up for a few minutes, Adjust if necessary with a pinch of salt and freshly ground black pepper.

Cook the gnocchi in salted water, When rising to the surface, drain them with a skimmer. Serve with the cream and Parmesan cheese, taking care not to break them down and put them in the pot: Garnish with gorgonzola fondue with a generous handful of crumble. A Sage leaf to decorate and voila.

THE PAIRING: These dumplings are definitely worth a sparkling wine. We chose a Franciacorta Satèn Docg Brut (100% Chardonnay) the cellars Il Mosnel. A wine with intense flavour profile, with very fine perlage and pleasant, It manages to balance the sweetness of the pumpkin and the slightly spicy gorgonzola.

You've already seen these recipes?


Second 26 March 2020 - 18:10

Hi dear, I am confused, are the gnocchi made of pumpkin or potato? I referred to your potato gnocchi recipe. Is the pumpkin just a complementary preparation? Thank you

Rosy December 7, 2015 - 14:47

I made fresh pasta di semola yesterday, I could serve it for lunch tomorrow with this seasoning, What do you think?
Thanks, Rosy

Ada Parisi December 7, 2015 - 15:27

Hi Raj, of course you can use this. Just take care to do it enough liquid because the pasta is rich in gluten and so then will tend to thicken ... Let me know. ADA

Rosy December 8, 2015 - 19:33

Is’ coming good, in fact it has thickened luckily I had the fresh cream on hand, It was enough little but it helped.
I chose the noodle size, for your convenience, but I never know how long it should Cook, Luckily I had guests practical fresh pasta beneventans who helped me and have enjoyed much the result.
Thanks Ada.

Ada Parisi December 8, 2015 - 20:03

Thank You Rosy! It is a sauce that tends to thicken, like all sauces with cheese. As for the cooking times, I just today I made egg pasta, I pulled very thin (number 8 of the machine) I blanched for one minute and then sautéed for another minute. It all depends on the size and especially the thickness. I'm glad you liked. ADA

Giusi April 7, 2013 - 20:07

I made them today at lunch. Yummy! Alternatively to that sweet, I'd use the traditional blue cheese, for a stronger taste in contrast to pumpkin cake.

fratelli_ai_fornelli April 7, 2013 - 23:03

Thanks! Also I love that spicy and I use it a lot… Let's say it's more detail: for this I recommend the sweet, suitable for most people. I'll confess that I personally always put the spicy or even roquefort…

Cecilia April 7, 2013 - 13:17

Ciao ragazzi, I found it by accident and I liked you, so I became your follower; When you want to take a trip with us: http://cecieviola.blogspot.it/. Bye bye, See you soon

fratelli_ai_fornelli April 7, 2013 - 16:23

Thanks Cecilia! I've seen, me and envy your beautiful cakes! ADA

Elena April 6, 2013 - 11:06

mmmmmmhhhh!!that good ... never seen the Red pumpkin!!will try them at + soon. among other things the arancini promised??:-)

fratelli_ai_fornelli April 6, 2013 - 11:44

Hi dear, arancini promised are ready and will come out next week. I hope you like! Kisses

Elena April 6, 2013 - 22:16

Thank you.. you're a sweetheart and excuse the insistence but they are so curious and…golosa!! :-)

fratelli_ai_fornelli April 7, 2013 - 16:24

Come on, a preview: come out Thursday at 00-05. Kisses!!!

Chris Boukouris April 6, 2013 - 08:08

Wonderful and evil! A keeper recipe. Thanks for that. :)

fratelli_ai_fornelli April 6, 2013 - 11:44



Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.