Your cart is empty
  1. Home
  2. In the kitchen
  4. Chestnut and Pumpkin Gnocchi

Chestnut and Pumpkin Gnocchi

Chestnut and pumpkin gnocchi are a first course that celebrates the warm and enveloping flavors of autumn. 

The sweetness of pumpkin and chestnuts blend into a soft and delicate dough, creating gnocchi with a unique and refined taste. 

Perfect for those who love genuine and seasonal flavors, these gnocchi are ideal to season with butter and sage, or with a cream of delicate cheeses, to enhance the natural sweetness of the ingredients. 

A rustic and comfort food dish that brings the colors and scents of autumn to the table, making it perfect for a family lunch or dinner.





Ingredients

For the gnocchi:

  • 200 g of baked pumpkin
  • 450 g of boiled chestnuts
  • 500 g of boiled potatoes
  • 160 g of flour
  • salt
  • pepper
  • nutmeg

For the dressing:

  • 1 or 2 shallots
  • diced smoked bacon or speck
  • porcini mushrooms
  • a few tablespoons of liquid cooking cream

Preparation

For the gnocchi Bake the pumpkin and puree it while it is still hot. 

Remove the outer skin of the raw chestnuts and boil them. 

Then remove the inner skin and puree them. 

Boil the potatoes with the skin and boil them. 

Add the three purees thus obtained to the flour. 

Season with salt, pepper and add a little nutmeg to taste. 

Do not knead for too long. On a floured surface, form the gnocchi.

For the dressing In a large pan, fry the chopped shallot and add the bacon. 

Then add the cleaned and chopped porcini mushrooms. Add salt, pepper and a few spoonfuls of liquid cream. 

Cook the gnocchi in plenty of salted water. 

When they come to the surface, pass them into the pan with the sauce to flavor them. Prepare the dishes by sprinkling with plenty of grated parmesan.

Back to the recipie list