Pumpkin gnocchi with creamy Philadelphia sauce and crunchy walnuts
The contrast between the creamy sauce and the crunchy walnuts transforms these pumpkin gnocchi into more than just a simple autumn dish. Cream cheese, like Philadelphia, replaces traditional butter and enhances the pumpkin's natural sweetness, resulting in a rich, almost silky texture.
Ingredients · Servings 2
- 300g of pumpkin (cleaned)
- 150g of potatoes
- 180g of wheat flour (plus a little for dusting)
- 1 egg
- 25g of grated Parmesan cheese
- Salt to taste
- 80g of cream cheese (Philadelphia type)
- 20g of grated Parmesan cheese
- 10 g of walnuts (chopped)
Method · 43 min
- Slice the pumpkin, peel it, and place it on a baking sheet lined with parchment paper. Bake at 180°C (350°F) for about 30 minutes, until soft and dry. Puree until smooth and let it cool slightly.
- Boil the potatoes in their skins in plenty of salted water for 30-35 minutes, until tender. Peel them while still hot, pass them through a potato ricer, and let the puree cool slightly.
- In a large bowl, combine the pumpkin, potatoes, egg, grated Parmesan cheese, and a pinch of salt. Gradually add the flour, mixing until you have a soft but manageable dough. Transfer to a lightly floured surface and shape into a smooth block.
- Divide the dough into four parts and shape each into a cylinder about 2 cm thick. Cut into even pieces.
- Pass the gnocchi through the tines of a fork or a grooved board to give them the traditional shape, and place them on a floured tray to prevent them from sticking.
- Bring a pot of salted water to a boil and cook the gnocchi. Meanwhile, heat the cream cheese (Philadelphia) in a large skillet with a ladleful of the gnocchi cooking water until you have a smooth sauce. When the gnocchi rise to the surface (after about 2-3 minutes), drain them with a slotted spoon and transfer them directly to the skillet.
- Add the grated Parmesan cheese and gently stir-fry until well coated in the sauce. If the sauce is too thick, thin it with a little more cooking water.
- Plate the gnocchi, top with chopped walnuts, and serve immediately. These pumpkin gnocchi with Philadelphia cream cheese and walnuts are ready to enjoy—creamy and irresistible!
