Gnocchi with pumpkin cream, mushrooms and ricotta
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Serving: 4
PRESENTATION
The gnocchi with pumpkin cream, mushrooms, and ricotta is a simple yet flavorful autumn first course, perfect for warming the table with enveloping flavors and creamy textures. The pumpkin cream adds sweetness to the dish, while the sautéed mushrooms provide a savory touch. The potato gnocchi, finally, make each bite irresistible with their softness.
Ideal for both a daily lunch and a more refined dinner, these gnocchi are enhanced with a gourmet touch: the ricotta quenelle, toasted pumpkin seeds, and fresh sprouts offer crunch and an elegant aesthetic, transforming a simple recipe into a proposal suitable even for a special occasion. The gnocchi with pumpkin cream, mushrooms, and ricotta is the ideal recipe to bring autumn to the table with a touch of creativity!
Here you find other delicious gnocchi recipes for this season:
- Gnocchi with drunken vegetable ragout
- Baked gnocchi with pumpkin and toma
- Potato dumplings with taleggio, mushrooms, and sausage
- Gnocchi with broccoli and gorgonzola cream
INGREDIENTS
- Potato gnocchetti pasta 11.5 oz (320 g)
- Delica pumpkin 1.1 cups (250 g)
- Pumpkin seeds 2 ¼ tbsp (20 g)
- Cabbage sprouts ¼ cup (20 g)
- Cow's milk ricotta cheese 0.7 cup (150 g)
- Shallot 2.1 oz (60 g)
- Chives 2 tsp (10 g)
- Fine salt to taste
- Extra virgin olive oil 1 spoonful
- for sautéed mushrooms
- Olive oil 1 spoonful
- Mixed mushrooms 7 oz (200 g) - (Oyster, Portobello, Pioppini)
- Garlic 1 clove
- Fresh chili pepper 1
- Fine salt to taste
How to prepare Gnocchi with pumpkin cream, mushrooms and ricotta
To prepare the gnocchi with pumpkin cream, mushrooms, and ricotta, clean the pumpkin and cut it into pieces 1. Clean the shallot and slice it 2. Clean the mushrooms and slice both the pleurotus and portobello 3.
In a saucepan, brown the shallot with olive oil 4, then add the pumpkin 5 and sauté over medium heat for a few minutes. At this point, pour the water 6 and cook for 15 minutes over medium heat.
When the pumpkin is soft 7, remove from heat and blend with an immersion mixer to obtain a smooth and velvety puree 8. Set aside the pumpkin cream and proceed to cook the mushrooms: pour a drizzle of oil into a pan and brown a clove of garlic and some chili pepper cut in half 9.
Add the mushrooms 10 and sauté over high heat, adjusting with salt; it will take about 10 minutes. As soon as they form a crust, remove them from the heat, discard the garlic and chili pepper 11, and set aside. Cook the gnocchi in salted boiling water 12.
In the meantime, transfer the pumpkin cream to a pan 13. As soon as the gnocchi float to the surface, drain them into the pumpkin cream 14 and mix, then add chives and a drizzle of oil 15.
Plate the gnocchi 16 and add the sautéed mushrooms 17, then finish with a ricotta quenelle. Garnish with sprouts and pumpkin seeds and serve your gnocchi with pumpkin cream, mushrooms, and ricotta immediately 18!