Pumpkin Gnocchi in a Balsamic Cream Sauce

When fall or winter nights leave you freezing, try a recipe that gives you warmth all throughout! One of our family’s favorites!

Pumpkin Gnochhi


8 ounces pumpkin, halved and seeded
1 baking potato, baked and cooled
2-1/2 cups unbleached all-purpose flour, plus flour for dusting
1 teaspoon salt
1 egg, beaten
Cream Sauce:
2 cups heavy cream
1 cup rich chicken stock
1/4 cup Traditional Style 18-year old Balsamic Vinegar


Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Place the pumpkin cut-side down on the prepared pan and bake for 25 to 30 minutes, or until soft and lightly browned. Let cool, scoop out the flesh, and put It through a ricer or food mill into a bowl. Scoop out the baked potato flesh and put it through a ricer or food mill into the same bowl with the pumpkin.

In a large bowl, combine the 2-1/2 cups flour and the salt. Make a well in the center of the flour and add the pumpkin-potato mixture and egg. Work into the flour by hand until the mixture can be formed into a ball. On a lightly floured surface, knead the mixture for 5 to 8 minutes, or until soft and smooth.

Divide the dough into 4 pieces, and using the palms of your hands, roll each piece into a sausage shape about 1/2 inch in diameter. Cut into 1-inch lengths. Dust lightly with flour and press against the rules of a fork while making a small indentation with your finger on the other side. Set aside on a lightly floured surface until ready to cook.

In a medium saucepan, combine the cream, chicken stock, and the Traditional 18-year old Balsamic. Simmer over medium heat for 4 to 5 minutes, or until completely heated through.

In a large pot of salted boiling water, cook the gnocchi for 3 to 5 minutes, or until tender but still slightly firm. Drain, toss with the cream sauce, and serve immediately.

Yield: 6 servings

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