Pumpkin gnocchi on purple potato cream

Name: Pumpkin gnocchi on purple potato cream
Prep time: 60 min
Cook time: 40 min
Total time: 100 min
Yield: 4
Ingredients: Mantuan pumpkin 0.88 lb; Red potatoes 0.9 lb; Type 00 flour 2 ½ cups; Eggs 1; Purple potatoes Vitellotte 0.9 lb; Shallot 1; Extra virgin olive oil 2 spoonfuls; Water to taste; Lemon juice ½; Fine salt to taste; Hazelnuts to taste; Butter ½ cup; Sage to taste

it br es de fr

781

Calories per serving

Vegetarian

Energy Kcal 781
Carbohydrates g 95.1
of which sugars g 5.4
Protein g 16.1
Fats g 37.4
of which saturated fat g 16.52
Fiber g 6.3
Cholesterol mg 126
Sodium mg 234

Difficulty: Average
Prep time: 60 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Pumpkin gnocchi, you know, takes a fun detour from the usual potato kind by bringing in the bright, autumn flavor of pumpkin and mixing it with the eye-catching color of purple potatoes. Across different regions of Italy, folks really really love to play with gnocchi recipes. And this homemade gnocchi recipe is one of those creative twists that stands out during the cooler months. Really good stuff.

The dough gets this tender feel, thanks to the pumpkin, while the purple potato cream brings a silky texture. And look, it gives a pop of color that makes your plate look almost too pretty to eat—seriously good. The whole thing ends up feeling a bit more special and elegant than the classic gnocchi but still keeps that soft, comforting vibe everyone loves in their favorite fall pasta dishes.

Instead of a simple butter or tomato sauce, the purple potato cream gives you something a little richer, with a slightly sweet and earthy taste that really works with the mellow flavor of the gnocchi. For real. Fans of seasonal gnocchi recipes know there’s something about using ingredients like pumpkin that just feels right for autumn. In Italy, you’ll find plenty of locals using whatever’s fresh, so a pumpkin gnocchi with a colorful cream sauce fits perfectly with that style.

The purple potatoes don’t just look cool—they add this velvety, moist layer to the sauce, making every bite of gnocchi feel extra luxurious. People sometimes add sage or a hint of nutmeg—pretty much—which gives the dish a little something extra without overpowering the delicate flavors. Dishes like pumpkin gnocchi with sage butter sauce pop up in northern regions, but this version with the purple potato cream takes that idea in a fresh direction.

It’s a great way to mix up your usual pasta night with something that feels cozy and unique, especially when you want to impress guests or just treat yourself to a really nice meal. Whether you’re into a pumpkin gnocchi recipe or want to try a new spin, this elegant plate gives you autumn vibes and plenty of flavor in every bite. Really delicious. It is perfect for anyone looking to enjoy a visually stunning dish.

INGREDIENTS

781

Calories per serving

Ingredients for the gnocchi: Mantuan pumpkin 0.88 lb (400 g); Red potatoes 0.9 lb (400 g); Type 00 flour 2 ½ cups (320 g); Eggs 1

for the purple potato cream: Purple potatoes 0.9 lb (400 g) - Vitellotte; Shallot 1; Extra virgin olive oil 2 spoonfuls; Water to taste; Lemon juice ½; Fine salt to taste

for garnish and seasoning: Hazelnuts to taste; Butter ½ cup (120 g); Sage to taste

Preparation

How to prepare Pumpkin gnocchi on purple potato cream

To prepare the pumpkin gnocchi, first boil the potatoes 1 for about 30-40 minutes, depending on their size. Meanwhile, cut the pumpkin into slices 2, remove the internal seeds, leaving the outer skin intact. Also, boil these; it will take about 20-25 minutes 3. Again, the time may vary depending on the type of pumpkin and the size of the slices; in any case, before draining it, check that it is soft.

In the meantime, make the purple potato cream. Peel the shallot and divide it into 8 4. Peel the potatoes 5, cut them lengthwise, and then into thin slices 6.

In a hot saucepan, add 1 tablespoon of oil, add the shallots and potatoes 7, and let them toast for a couple of minutes. Cover with water 8, and add salt. Then, cover with a lid 9 and let it cook for another 6 minutes.

Transfer to a blender 10, then blend everything until you get a cream. Add the juice of half a lemon 11 and mix, this way the sauce will change color 12. Add a tablespoon of oil, mix and set aside.

In the meantime, the pumpkin will be cooked; drain it and leave it in the colander to remove excess water 13. When the potatoes are also cooked, drain them as well. Then, pour the flour onto a work surface and give it the classic fountain shape. Mash the warm potatoes in the center 14 and also mash the pumpkin after removing the outer skin 15.

Knead with your hands 16 and add the egg 17. Knead again until you have obtained a homogeneous mixture 18.

Then take a portion of the dough and create a rope 19 from which you will cut pieces about 0.8 inches 20. Continue this way until you finish the dough, placing the gnocchi on a tray sprinkled with flour. Put a pot full of water on the fire that will be used for cooking the pasta; bring it to a boil and, in the meantime, coarsely chop the hazelnuts 21

and toast them in a pan 22. As soon as the water starts to boil, salt it, drop the gnocchi, and cook them until they rise to the surface. In the meantime, in another pan, melt the butter with the sage 24

and as the gnocchi are ready, drain them into the condiment 25. Continue in this way until they are finished. In the meantime, take back the purple potato cream and heat it; you can add a little milk or cream if necessary. All that remains is to plate. Place a ladle of purple potato cream on a plate 26, lay a portion of gnocchi on top 27,

some toasted hazelnuts 28, and a few sage leaves 29. Serve the gnocchi on purple potato cream while still hot 30!

Storage

Once cooked, the pumpkin gnocchi on purple potato cream can be stored in the refrigerator for 1 day.
The raw gnocchi can be frozen on a tray and then transferred to a bag. You will need to cook them little by little from frozen.