Pumpkin and Chestnut Gnocchi: the perfect beginning to fall
Tossed in a gorgonzola sauce that pairs perfectly with any mushroom
Hey there,
An exciting change of season is taking over my days. And as much as I’ve been holding tight to the last aubergines and batch-freezing zucchini for my winter soups, I’m also happy to see mushrooms, pumpkins, and chestnuts appearing at the farmers’ market. So let’s oven-roast a whole pumpkin and make good use of it!
Some of my favorite seasonal recipes are already on the blog, like the pumpkin oat chocolate chip cookies or the pumpkin pancakes, perfect for cozy breakfasts.
For the first recipe of the season, I made these pumpkin gnocchi with chestnut flour and corn starch. I like my gnocchi to have a soft, melt-in-your-mouth texture, and the key to that is not adding too much flour. Since every pumpkin has a different water content, you’ll need to adjust gradually, adding flour until the dough becomes workable.
A little tip I love: keep a pot of boiling water nearby, and as soon as the dough feels manageable, take a small piece and drop it in. If it holds together once it floats, you’re ready to shape the rest!
I used butternut squash, since it’s the most common variety here in France. But if you can find it, a Kabocha pumpkin is even better: it’s firmer, richer, and more flavorful.
Ingredients (serves 4)
For the gnocchi:
2 cups roasted pumpkin purée (500 g)