Pumpkin gnocchi with a sweet and velvety flavor, wrapped in a creamy Parmesan fondue. An elegant and comforting dish, perfect for highlighting the seasonality of pumpkin. The softness of the gnocchi pairs beautifully with the savory cheese, creating an irresistible balance. Ideal for a refined dinner or a family Sunday meal
Cut the pumpkin into slices and bake it in the oven at 180°C for about 40–45 minutes, until it becomes soft
2
Remove the skin, place the pulp in a bowl and mash it with a fork, then let it cool
3
Add a pinch of salt, gradually add the flour and mix with your hands
Tip:
The amount of flour may vary; the dough should be very soft but workable
4
Shape the dough into logs on a floured surface and cut the gnocchi at intervals of about 2 centimeters
5
Place the cream and butter in a pan and heat over low heat, then add the grated Parmesan and stir until completely melted
6
Cook the gnocchi in salted water and drain them as soon as they float to the surface
7
Transfer the gnocchi to the pan with the Parmesan cream, gently mix and serve, garnishing with pepper, chopped walnuts, and fresh parsley
Cost
This recipe has a medium-low cost thanks to simple and seasonal ingredients. Pumpkin and flour are inexpensive, while Parmesan slightly affects the final price. It is a dish that combines quality and affordability, ideal even for special occasions without spending too much
Health
This dish is rich in vitamins A and C thanks to the pumpkin and provides protein and calcium from the Parmesan. However, it is quite high in calories due to the fondue, so it should be enjoyed in moderation. By replacing the cream with light milk, you can obtain a more balanced and digestible version
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