Pumpkin Gnocchi with Taleggio Sauce
If you’re looking to prepare a dish that combines the rich flavors of autumn with creamy indulgence, these pumpkin gnocchi served with a decadent taleggio sauce are a perfect choice. The gnocchi are light and soft, made with the sweetness of pumpkin and potatoes, creating the ideal base for the luxurious, tangy taleggio sauce. Whether you’re hosting a dinner party or simply craving a comforting meal, this recipe is sure to impress. Let’s walk through the steps and ingredients for this stunning dish, perfect for a cozy evening.
Ingredients
For the Pumpkin Gnocchi:
| Ingredient | Quantity |
|---|---|
| Mantovana pumpkin | 500g |
| Red potatoes | 350g |
| All-purpose flour (00) | 150g |
| Potato starch (fecola) | 50g |
| Eggs | 57g |
| Nutmeg | 1 pinch |
| Fine salt | 3g |
| Black pepper | To taste |
For the Taleggio Sauce:
| Ingredient | Quantity |
|---|---|
| Taleggio cheese | 200g |
| Whole milk | 300g |
| Butter | 30g |
| All-purpose flour (00) | 30g |
| Nutmeg | 1 pinch |
| Black pepper | 1 pinch |
Instructions
Step 1: Preparing the Pumpkin Gnocchi Dough
Start by cooking the red potatoes. Place them in a large pot and cover with salted water. Bring to a boil and cook for 30-40 minutes, or until the potatoes are tender. You can check their doneness by inserting the prongs of a fork; they should be soft but not falling apart. Alternatively, you can bake the potatoes whole in the oven and scoop out the flesh once they are cooked.
While the potatoes are cooking, prepare the pumpkin. Slice the mantovana pumpkin, remove the seeds and strings, then peel off the skin. Cut the flesh into thin slices. This process helps the pumpkin dry out a little, making it easier to incorporate into the dough.
Once both the potatoes and pumpkin are cooked, set the pumpkin aside to cool slightly, and peel the potatoes while still hot. It’s important to use hot potatoes because the residual heat helps retain the starch, which is key for the gnocchi’s texture.
Step 2: Making the Gnocchi Dough
Place the flour on a clean work surface, creating a mound. Use a potato masher or ricer to mash the potatoes while they are still hot, ensuring there are no lumps. The texture should be smooth and airy. Add the pumpkin to the mashed potatoes, mixing it thoroughly.
Add salt, pepper, and a pinch of nutmeg to the mixture. Work the ingredients together, and gradually add one egg, whisking it in with a fork. The egg will help bind the dough together and make it smoother.
Next, sift the potato starch (fecola) over the dough and mix everything together quickly with a pastry scraper (or a dough scraper) to form a compact dough. Work fast to keep the dough warm and manageable. Once combined, the dough should be soft but not sticky. If necessary, adjust the consistency by adding a little more flour.
Step 3: Shaping the Gnocchi
Once your dough is ready, dust a work surface with a little more flour and roll the dough into small logs, each about 1.5-2 cm in diameter. Using a pastry scraper or knife, cut the logs into bite-sized pieces.
Take each piece of dough and, using a fork, gently press down to create the signature ridges. These ridges help the gnocchi hold onto the sauce later. Place the finished gnocchi on a lightly floured tray, covered with a clean kitchen towel to prevent them from sticking.
Step 4: Preparing the Taleggio Sauce
In a small saucepan, heat the whole milk over low-medium heat. While the milk warms up, cut the taleggio cheese into cubes. Be sure to remove any rind before chopping. In a separate pan, melt the butter over low heat. Once melted, add the flour gradually, whisking constantly to form a roux. Continue whisking for 2-3 minutes until the roux becomes golden brown.
Slowly add the warm milk to the roux while continuing to whisk vigorously to avoid lumps. Keep whisking until the sauce thickens and becomes smooth. Once thickened, add the taleggio cheese cubes. Stir the cheese into the sauce, letting it melt completely. Season the sauce with a pinch of nutmeg and black pepper to taste.
Step 5: Cooking the Gnocchi
Bring a large pot of salted water to a boil. Gently add the gnocchi to the boiling water in small batches to prevent overcrowding. Once the gnocchi rise to the surface (after about 2-3 minutes), they are ready to be removed. Use a slotted spoon to transfer them to a plate.
Step 6: Serving the Dish
Once all the gnocchi are cooked, transfer them to the pan with the taleggio sauce. Gently toss the gnocchi in the creamy sauce, making sure each piece is well-coated. Allow the gnocchi to soak up the flavors of the sauce for a minute before serving.
Serve the gnocchi hot, garnished with a sprinkle of freshly ground black pepper, and a touch more grated taleggio if desired. This dish pairs wonderfully with a light salad or a side of sautéed greens.
Tips for Success:
- Use hot potatoes: As mentioned earlier, hot potatoes help retain the starch necessary for the gnocchi’s texture.
- Don’t overwork the dough: When mixing the dough, work quickly and avoid over-mixing, which can lead to tough gnocchi.
- Fresh taleggio: Fresh taleggio gives the sauce a rich, creamy texture and an unmistakable tang that perfectly complements the gnocchi.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Carbohydrates | 45g |
| Protein | 12g |
| Fat | 16g |
| Saturated Fat | 9g |
| Fiber | 3g |
| Sodium | 500mg |
This comforting and elegant dish will make any meal special, perfect for family gatherings or a cozy dinner. The combination of soft, pillowy gnocchi and the smooth, tangy taleggio sauce creates an unforgettable flavor experience. Make sure to give it a try next time you’re craving something rich and delicious!
