Gnocchi di Zucca (Pumpkin Gnocchi) with Gorgonzola
Gnocchi di Zucca with Gorgonzola is a cozy Italian dish that highlights the earthy sweetness of pumpkin and the creamy, bold flavor of Gorgonzola. Soft pumpkin gnocchi are sautéed in browned butter, infusing each bite with a subtle nutty richness. Finished with crumbles of tangy Gorgonzola, which melt slightly over the warm gnocchi. Each forkful combines gnocchi's delicate, airy texture with pockets of intense, creamy cheese. Garnished with fresh sage leaves, this dish offers a rustic yet eye-catching presentation. Perfect for a comforting autumn meal.
RECIPES
Gaia Cossu
10/25/20242 min read
Gnocchi di Zucca (Pumpkin Gnocchi) with Gorgonzola
Ingredients
For the Pumpkin Gnocchi:
500g pumpkin (butternut or another sweet pumpkin variety), peeled and diced
2 Garlic cloves
Rosemary sticks
200g all-purpose flour
1 large egg
Salt and pepper to taste
A pinch of nutmeg (optional)
For Topping:
Gorgonzola cheese, crumbled
Fresh sage leaves for garnish (optional)
Freshly ground black pepper
Instructions
Step 1: Prepare the Pumpkin
1. Preheat the oven to 180°C (350°F). Spread the diced pumpkin on a baking sheet, season with salt and pepper, garlic cloves, rosemary sticks and bake until soft (20/25 minutes).
2. Once done, let it cool slightly, then mash or blend it until smooth.
Step 2: Make the Gnocchi Dough
1. In a large bowl, combine the pumpkin purée, flour, the egg, salt, pepper, and nutmeg if using.
2. Mix until a soft dough forms, adding a bit more flour if its too wet.
The dough should be soft but not sticky.
Step 3: Shape the Gnocchi
1. Dust a work surface with flour, then divide the dough into four equal portions.
2. Roll each portion into a long rope about 1.5 cm (half an inch) thick. Cut each rope into 2 cm (¾ inch) pieces.
3. Optionally, use a fork to press each piece lightly to create traditional gnocchi ridges.
Step 4: Cook the Gnocchi
1. Bring a large pot of salted water to a boil.
2. Drop the gnocchi in batches into the boiling water. They are done when they float to the surface (about 2-3 minutes).
3. Use a skimmer to transfer them directly into the skillet described in the next step.
!Always save some cooking water!
Step 5: Sauté with Butter and Sage
1. In a large skillet, melt the butter over medium heat.
2. Add fresh sage leaves, and cook until the butter is golden brown and fragrant.
3. Add the gnocchi and a touch of cooking water to the skillet, and toss gently to coat in the butter, creating a creamy and glossy emulsion.
Step 6: Serve with Crumbled Gorgonzola
1. Transfer the gnocchi to serving plates.
2. Sprinkle crumbled Gorgonzola over the top, letting the heat of the gnocchi soften it slightly.
3. Finish with freshly ground black pepper and extra sage leaves if desired.
The Gorgonzola chunks will be slightly melted, a texture that’s delicious alongside the tender pumpkin gnocchi and browned butter.
Let this dish warm your heart.
Enjoy!