Creamy pumpkin gnocchi with cream cheese and crunchy walnuts

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

• 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!
  

Cookware

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Questions

Photos of members who cooked this recipe