Creamy pumpkin gnocchi with cream cheese and crunchy walnuts

Name: Creamy pumpkin gnocchi with cream cheese and crunchy walnuts
Prep time: 40 min
Cook time: 3 min
Total time: 43 min
Yield: 2
Cuisine: En
Ingredients: 10.5 oz pumpkin (cleaned); 5 oz potatoes; 1+1/2 cups flour (+ a little for flouring); 1 egg; 2 Tbsp grated parmesan cheese; Salt to taste; 1/3 cup cream cheese; 2 Tbsp grated parmesan cheese; 10 walnut kernels (chopped)

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Main Dish

Very Easy

43 min

778 Kcal

Homemade pumpkin gnocchi are paired with a creamy sauce made with Philadelphia and crunchy walnuts for an autumnal first course with an intense, rich flavor. The cream cheese enhances the sweetness of the pumpkin, while the chopped walnuts add a pleasant crunch and a perfect balance between softness and bold flavor. This recipe came about almost by accident during a dinner with friends at my house. I had just made pumpkin gnocchi, but when it came time to dress them, I realized I didn't have enough butter. There was only Philadelphia in the refrigerator, so I decided to experiment by melting it with a little cooking water and a generous handful of Parmesan. The aroma was so inviting that I also added chopped walnuts at the end of cooking, and that crunchy touch enhanced the creaminess of the sauce, turning the dish into something truly special. Since then, this combination has become one of my absolute favorites. Want to try it yourself? Discover the step-by-step recipe for pumpkin gnocchi with Philadelphia and walnuts and serve a creamy, fragrant, flavorful dish!

Ingredients

For the pumpkin gnocchi:

10.5 oz pumpkin (cleaned)
5 oz potatoes
1+1/2 cups flour (+ a little for flouring)
1 egg
2 Tbsp grated parmesan cheese
Salt to taste

For the topping:

1/3 cup cream cheese
2 Tbsp grated parmesan cheese
10 walnut kernels (chopped)

Materials

Pastry board
Pot
Frying pan
Bowl
Slotted spoon

Preparation

Preparation40 min

Cook time3 min

Slice the pumpkin, peel it, and place it on a baking sheet lined with baking paper. Bake in a static oven at 350°F/180°C for about 30 minutes, until soft and dry. Once ready, blend it until creamy and let it cool.
Boil the potatoes, with their skins on, in plenty of salted water for 30–35 minutes, until tender. Peel them while still hot and pass them through a potato ricer. Let the resulting purée cool slightly.
In a large bowl combine the pumpkin puree, potatoes, egg, grated Parmesan cheese, and a pinch of salt. Incorporate the flour a little at a time, stirring until the mixture is soft but workable. Transfer the dough to a lightly floured pastry board and form into a smooth dough ball.
Divide the dough into 4 equal parts and roll each into a log about 2 cm (¾ in) thick. Cut the logs into evenly sized pieces.
Mark ridges on the gnocchi with the tines of a fork to give them their classic shape, then arrange them on a floured tray as you go to prevent them from sticking.
Bring a pot of salted water to a boil and cook the pumpkin gnocchi. Meanwhile, stir the Philadelphia in a large skillet with a ladleful of cooking water to make a smooth, creamy sauce. When the gnocchi rise to the surface (after about 2–3 minutes), remove them with a slotted spoon and transfer them directly to the skillet with the sauce.
Add the grated Parmesan cheese and toss gently to mix the gnocchi well with the cream. If necessary, add a little more cooking water to adjust the density of the sauce.
Plate, top with chopped walnuts and serve immediately.
Pumpkin gnocchi with cream cheese and walnuts are ready to be enjoyed, creamy and irresistible!

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FAQ ❓

Can I prepare homemade pumpkin gnocchi in advance?

Yes, you can prepare pumpkin gnocchi in advance, but not too far ahead: up to 40 minutes before cooking is ideal. Arrange them on a floured tray and cover them with a clean tea towel to prevent them from drying out or sticking together. If you want to store them longer, you can easily freeze them: arrange them well spaced on a floured tray, freeze them for 1–2 hours (quick-freeze), and then transfer them to airtight freezer bags. When ready to use, cook them directly from frozen in boiling salted water—they will be ready when they rise to the surface.

Can I substitute Philadelphia with another type of cheese?

Yes, you can substitute Philadelphia with other creamy cheeses such as mascarpone, robiola, or fresh goat cheese. Keep in mind that the final flavor will vary: mascarpone will make the dish sweeter and silkier, while goat cheese will add a more intense, savory note.

What is the best way to store leftover gnocchi with Philadelphia and walnuts?

Leftover pumpkin gnocchi will keep well in the refrigerator for 1–2 days in an airtight container.

How should I reheat leftover pumpkin gnocchi with Philadelphia and walnuts?

To enjoy them as if freshly made, reheat the pumpkin gnocchi with Philadelphia and walnuts in a skillet over low heat, adding a little milk or cream to make the sauce creamy again. Alternatively, reheat them in the oven at 350°F/180°C for about 10–15 minutes for a lightly browned, even tastier dish, perfect for serving hot.

Can I make the recipe lighter?

Yes, you can use light Philadelphia or a reduced-fat cream cheese and reduce the Parmesan in the sauce.

What wines and sides go well with pumpkin gnocchi with Philadelphia and walnuts?

Pumpkin gnocchi with Philadelphia and walnuts pair perfectly with smooth, aromatic white wines such as Chardonnay, Pinot Bianco, or Verdicchio, which enhance the creaminess and sweetness of the pumpkin. To complete the meal, serve the dish with seasonal roasted vegetables or a fresh salad to balance the richness of the sauce.

Nutrition

for 1 serving / for 100 g

Calories: 778Kcal

Carbo: 84.9g
Total fat: 31.6g
Saturated fat: 8.8g
Proteins: 32.2g
Fibers: 8.7g
Sugar: 4.9g
ProPoints: 21
SmartPoints: 23

Nutritional information for 1 serving (434g)

Cookware

burner

blender

Attributes

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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