Very easy, colorful and delicious, gorgonzola pumpkin dumplings and nuts are delicious and simple to make, as long as you follow some advice. Pumpkin dumpling recipe is extremely easy to make, as you can see in the VIDEO RECIPE stepping on my YouTube channel, but you have to have some little precautions. The first is to choose the right pumpkin: as I explain in the video (follow it closely with active audio, I'll explain everything to you in the smallest detail) the best pumpkins to make dumplings are the Delica, Hokkaido or Mantua. Pumpkins pretty dry compared to, For example,, to Moscata, too watery. In addition, these pumpkins have a pleasant sweet taste and a chestnut aftertaste.
If you have already read my article on PUMPKIN IN THE KITCHEN, you will know all about the main types of pumpkin and how to use them. Because each recipe has its own pumpkin and, since this extraordinary vegetable can be used in both sweet and savory recipes, you have to be very careful about the variety. For example,, the pumpkin of the PUMPKIN RISOTTO (even in VIDEO RECIPE) cannot be the same as the PUMPKIN PIE, of PARMIGIANA PUMPKIN or the TIRAMISU’ PUMPKIN.
Pumpkin dumplings are a great alternative to potato dumplings, but if you love these soft and tasty morsels you have to try even the wonderful RICOTTA GNOCCHI, and you can also found the VIDEO RECIPE.
Some tips for perfect pumpkin dumplings
Pumpkin dumplings can be prepared both by adding potatoes and little flour to the dough, it's just flour. I chose the latter typology: it's imported use a pumpkin with dry pulp, because otherwise you should add too much flour to make it workable. And you'd get some hard dumplings instead of soft as they have to be. If you follow my directions you will have no problem. As I explain in the video, pumpkin dumplings can also be frozen, and kept for about a week in the freezer: In this case, cooking will take place directly, diving the dumplings still frozen in boiling water.
As for the seasoning I chose to prepare the pumpkin dumplings with gorgonzola and walnuts, a traditional and always delicious combination, cremosissimo. I melted the gorgonzola in the milk and not in the cream and used a sweet gorgonzola, but if you prefer a stronger taste you can use the spicy one or mix the two types. If you want, you can also try pumpkin dumplings seasoned simply with butter and sage and a little’ of Parmesan cheese. Or with a meat sauce, which contrasts with the sweetness of the pumpkin. At this point I would just tell you to take a look at all my RECIPES WITH PUMPKIN and I wish you good day.
GNOCCHI DI ZUCCA AL GORGONZOLA E NOCIPrint This
- 450 grams of Delica pumpkin, Hokkaido or Mantovana
- 230 grams of flour 00
- a small whole egg
- a pinch of salt
- a little nutmeg
- a pinch of cinnamon (Optional)
- FOR THE SAUCE:
- 250 grams of sweet gorgonzola
- 100 ml whole milk
- 10 grams of butter
- salt and pepper, to taste
- Parmigiano Reggiano, to taste (Optional)
- a handful of nuts
If you have already looked at the VIDEO RECIPE you know that pumpkin dumplings are very easy to prepare. And you'll already know everything about which pumpkins to use. I suggest the Delica, very dry: cut the pumpkin into slices, remove the peel and bake in a static oven at 170 degrees until the pumpkin is soft. Blend it until you get a puree: if you used the Delica, the puree will be very dry, perfect for dumplings.
Put the pumpkin puree in a bowl, add flour, Salt, the egg and if you like a pinch of cinnamon and nutmeg. Mix until obtaining a homogeneous mixture, then turn the dough over the lightly floured work top and continue to work it gently until you get a dough.
Cut the dough for the pumpkin dumplings into small pieces, as you see in VIDEO RECIPE, make the cords and cut the dough into small pieces. You can use dumplings like this or line them with the dumpling line (or using the retchees of a fork).
You can use fresh pumpkin dumplings, boiling them immediately in boiling and salty water, or freeze them. In this case, put them in a frost bag, close it and store it in the freezer: are kept for a week-10 days and, when you have to use them, it will be enough to dive them directly into boiling salted water, without defrosted them.
As for the seasoning, I suggest a gorgonzola sauce and nuts: bring the milk to a boil, Add the gorgonzola (sweet or spicy) diced and melted over a very sweet heat. Boiling dumplings, heat a nut of butter and gorgonzola sauce in a pan and sauté the dumplings: sprinkle pumpkin dumplings with abundant chopped nuts and black pepper. If you want, You can add some’ of Parmigiano Reggiano. Bon appétit!