Pumpkin Gnocchi with Gorgonzola Walnut Sauce
This recipe is a wonderful pasta dish that will impress your friends! The homemade pumpkin gnocchi makes a perfect pair with the gorgonzola walnut sauce. The pumpkin and ricotta make the gnocchi so light that a richer sauce doesn’t make them too heavy.
I am thrilled to have the opportunity to submit a recipe to this pasta contest for the World Food Championship! I have been making homemade pasta for 30+ years. I have made every type you can think of raviolis stuffed with lobster, meats, vegetables, homemade cannelloni, my family favorite gnocchi, etc… I have made them all with so many different sauces. I love the combination of this recipe!
Buon Appetito!
Ingredients
- Pumpkin Gnocchi
- 2 ¼ cups flour (extra flour as needed)
- 1 cup 100% pure pumpkin
- 1 egg, beaten
- 4 oz. ricotta
- 1/4 tsp salt
- Gorgonzola Walnut Sauce
- 1 cup heavy cream
- 2 tsp butter
- 2 Tbl flour
- 6 oz Gorgonzola (crumbled)
- ¼ cup grated Parmigiano-Reggiano
- ½ cup chopped walnuts
- Salt and fresh ground pepper to taste
Instructions
- Pumpkin Gnocchi Make a well with the flour on a flat surface. In center of the well add the pumpkin, ricotta, egg and salt. Mix ingredients and gradually stir in flour. Continue until all flour is incorporated into the form of dough. Knead the dough for a few minutes and add flour if the dough is sticky. Place the dough on a floured flat surface under a glass bowl to rest for a few minutes.
- Cut pieces of the dough roll it on with your hands on a well-floured flat surface into a rope 1/2-inch in diameter. Cut into ½ long pieces (flour as needed if sticky.) Roll each piece down the back of a fork as you gently press with 2 fingers. The dough should curve around your fingers. Dust them lightly with flour on a towel on a baking sheet.
- Cook in a boiling pot of salted water for approximately 5-6 minutes (they will float to the top.) Drain gnocchi reserving some of the water.
- Gorgonzola Walnut Sauce In a medium pan melt butter and add flour. Continuously stir to create a rue and flour is completely cooked. Add heavy cream while continuously stirring for a few minutes to slightly thicken. Add about ¾ of the gorgonzola and about ½ of the Parmigiano-Reggiano. Stir gently to mix. Salt and fresh ground pepper to taste.
- Add the gnocchi to the gorgonzola sauce. Gently mix. Add some reserved pasta water if it is too thick. Place on a serving platter. Sprinkle top with remaining gorgonzola, Parmigiano-Reggiano and chopped walnuts.
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