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

788 Kcal

Homemade pumpkin gnocchi are paired with a creamy dressing made with Philadelphia cheese and crunchy walnuts for a fall dinner with an intense, enveloping flavor. The cream cheese enhances the sweetness of the pumpkin, while the chopped walnuts add a pleasant crunch and a perfect balance of 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 season them, I realized I didn't have enough butter. There was only cream cheese in the refrigerator, so I decided to experiment by melting it with a little cooking water and a generous handful of Parmesan cheese. 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 dressing, turning the dish into something really special. Since then, this combination has become one of my absolute favorites. Want to try it yourself? Check out the step-by-step recipe for pumpkin gnocchi with cream cheese and walnuts and bring a creamy, fragrant and flavorful dish to the table!

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)

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 potatoes with skin on in plenty of salted water for 30-35 minutes, until tender. Peel them while still hot and mash them in a potato masher. Allow the resulting puree to cool.

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, form finger thick rolls and cut gnocchi.

Line the gnocchi with the tines of a fork to give them the classic gnocchi shape and arrange them as you go on a floured tray to prevent them from sticking.

Bring a pot of salted water to a boil and cook the pumpkin gnocchi. Meanwhile, dilute the cream cheese in a large skillet with a ladleful of the cooking water to create a smooth cream. When the gnocchi rise to the surface (after about 2-3 minutes), drain them with a slotted spoon and transfer them directly to the pan 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 it is best not too much: 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 food 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 cream cheese for another type of cheese?

Yes, you can substitute classic cream cheese for other cream cheeses such as mascarpone, flavored cream cheese or goat cream cheese. Keep in mind that the final taste will vary: the mascarpone will make the dish sweeter and more velvety, while the goat cheese will add a more intense and savory note.

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

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

How to reheat leftover pumpkin gnocchi with cream cheese and walnuts?

To enjoy them as freshly made, reheat pumpkin gnocchi with cream cheese and walnuts in a skillet over low heat, adding a little milk or cream to make the topping creamy again. Alternatively, you can reheat them in the oven at 350°F/180°C for about 10 to 15 minutes: you will get a lightly gratinated and even tastier dish, perfect for serving hot.