Tuesday, October 4, 2011

Pumpkin-Potato Gnocchi with Walnut Cream Sauce

Pumpkin-Potato Gnocchi with Walnut Cream Sauce

  • 1 1/4 pounds russet (baking potatoes)
  • 1 (3/4-pound) Pumpkin (I used canned Pumpkin)
  • 1 large egg
  • 1/2 teaspoon grated nutmeg
  • 1/3 cup grated Parmigiano-Reggiano plus more for serving
  • 1 1/2 to 2 cups all-purpose flour plus more for dusting
  • 1/3 cup extra-virgin olive oil
  • Salt (about 2 pinches)
  • 2 tablespoons unsalted butter

Equipment needed: a potato ricer, or a food mill or food processor fitted with fine disk

For Sauce:

2 teaspoons Butter

2 teaspoons Olive Oil

4-5 pieces fresh Sage or Basil (I used Basil this time, but Sage works well too)

½ cup Shredded Parmesan

Salt & Pepper to taste

1/8 teaspoon Red Pepper Flakes

¼ cup Walnuts-Toasted then pulsed in Food processor

2 cups Half & Half (this is lower in fat that whole cream, but as you reduce the sauce it will thicken.

1 cup hot Pasta water

To make gnocchi:
Preheat oven to 450°F with rack in middle.

Pierce russet potatoes and sliced pumpkin pieces in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.
**If you do decide to use plain canned pumpkin, which works just as well, make sure than you take care to drain it for at least 4 hours before hand in a cheese cloth or fine mesh strainer. Otherwise, it will add too much water to your recipe.

Cool potatoes & pumpkin slightly, then peel and force through ricer into sheet pan, spreading in an even layer. Cool completely.

Lightly flour 2 or 3 large baking sheets or line with parchment paper. Beat together egg, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.

Gather potatoes and pumpkin into a mound in sheet pan, using a pastry scraper if you have one, and form a well in center. Pour egg mixture into well, then knead into potatoes-pumpkin mixture.

Knead in cheese and 1 1/2 cups flour, then knead, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with some of flour.
Cut dough into 6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour. Repeat with remaining 5 pieces of dough.

Turn a fork over and hold at a 45-degree angle, with tips of tines touching work surface. Working with 1 at a time, roll gnocchi down fork tines, pressing with your thumb, to make ridges on 1 side. Transfer gnocchi as formed to baking sheets.

Cook gnocchi:
Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes. Transfer with a slotted spoon to skillet with sauce. Cook the remaining gnocchi in same manner, transferring to skillet as cooked.

To make sauce:
Add butter to oil in skillet with 1/2 teaspoon salt, garlic, and green onions. Sauté over medium heat until fragrant and golden brown, add ½ and half. Season. Bring to a boil, and then add 1 cup pasta water. Mix well & turn off heat. You can begin adding your cooked gnocchi to the sauce pan as they are done, and continue to finish cooking your sauce. Remove from heat. Serve.


  1. Ooo love this recipe! I still have yet to make my own gnocchi, but you've inspired me to try it! :)

  2. @Kelly-Let me tell you-Gnocchi is labor intensive. This was my first time, and I see now that the more I practice, my technique (rolling the gnocchi) will get better. This is a great one to tackle if your up for a challenge...whew..I need to put my feet up now LOL.

  3. This recipe sounds really delicious!

  4. This sounds amazing! I Haven't had gnocchi in forever. This cream sauce is just perfect for with them!

  5. Holy crap does this sound good! I am definitely saving this... cannot wait to try it!
    Elyse @The Cultural Dish

  6. Wow! this sounds fantastic! I eat way more Gnocchi than I should so this will definitely go on the list of tries.

  7. This is superb! Pumpkin is a perfect texture for gnocchi and these flavors are just yummy!

  8. This sounds incredible! I have been thinking about pumpkin gnocchi for a while. This might be just what I needed to get cooking!

  9. @Pola..It was good. The combination of potato & pumpkin turs out well. Thanks for stopping by!

  10. OMG i need this!! I love pumpkin. I love gnocchi. I love nuts. I love cream-based sauces. I think it's pretty clear how amazing this recipe is to me!

  11. Oh goodness this looks amazing!